Fish Burrito Bowl with Cilantro Lime Cabbage Slaw

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 bowls
Print Recipe


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


  • 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!