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!