I’ve done a fish taco bowl in the past, now it’s time to do a fish burrito bowl! This fish burrito bowl has a zesty red cabbage slaw that throws together as quick as it takes to cook your fish.
It’s got some spice, a little texture, and it’s fully of flavor. I don’t always do fish, but when I do [enter something witty here]!
For the fish, I lightly season with salt, pepper, cumin, and oregano. Then cooked on a pan with a squeeze of lemon. I like to use anything mild, like tilapia, or halibut.
You can even do cod or orange roughy. Whatever white fish that floats your fancy!
For the red cabbage slaw, This can be done a head of time if you want it to really soak in the flavor. It will take on enough flavor and have a little more crunch to it, if you decide to throw it together while the fish is cooking too.
A little cilantro, a squeeze of lime, and if you want to add a little sliced Fresno pepper in there to add a kick, it’ll be a nice touch.
If you’re into doing “no meat for lent” kick, this is definitely a recipe you’ll want to pin. It’s throws together easily, and is a great meal to re-heat during the week.
If you’re feeling adventurous, throw the leftovers into a tortilla and turn this fish burrito bowl into a fish burrito! TWO MEALS IN ONE!
Fish Burrito Bowl with Cilantro Lime Cabbage Slaw
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 bowls
For the Fish
- 3/4 lb tilapia or your favorite white fish
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- 1/2 whole lemon
For the red Cabbage slow
- 1 1/2 cup shredded red cabbage
- 2 whole limes
- 1/4 cup cilantro
- 1 small red fresno pepper
For the burrito bowl
- 1 cup basmati rice
- 12 oz canned black beans
Add rice with the appropriate amount of water into a rice cooker and begin cooking. For my rice cooker 1 cup of basmati rice requires about 1 1/2 cups water. Simmer black beans over low heat
Shred your cabbage and place in a bowl. Squeeze in lime juice and add chopped cilantro and sliced red Fresno peppers. Set aside in the refrigerator
COOK THE FISH & MAKE THE BOWL
Heat a pan over medium high heat with olive oil. Pat fish dry, and sprinkle on cumin, oregano, salt and pepper. Place fish in the pan and squeeze in lemon juice. Let cook on both sides for about 3-5 minutes on each side. Chop into bite size pieces.
Spoon in about 3/4 to 1 cup of cooked rice, about two heaping spoonfuls of black beans. Top with red cabbage slaw, then fish. Optionally you can garnish with a little cilantro and cojita cheese. Enjoy!