High-Protein Fish Taco Bowls with Green Cabbage Slaw are a fresh & flavorful dish that we can easily have for lunch or dinner. These bowls contain halibut, brown rice, green cabbage, spinach, cilantro, avocados, lime juice, jalapeño, shallot, and seasonings. These items are so simple that you can easily get them from the store, or you might have them in your pantry. It contains 38 g of protein in a single serving, and they are also packed with fiber. High-Protein Fish Taco Bowls with Green Cabbage Slaw prepare quickly in 35 minutes. It is best to consume these bowls fresh for the great texture & taste, though you can store the fish, rice, slaw, & sauce separately in the fridge for three days. Don’t freeze the avocado or slaw; otherwise, they can become watery & lose their texture. Serve these bowls with mango salsa, pico de gallo, or sparkling water.
STATS:
- Calories: 485 kcal
- Prep Time: 20 minutes
- Serving Size: 1
- Cook Duration: 15 minutes
- Cuisine: Mexican
- Total Duration: 35 minutes
- Course: Dinner
- Diet: High-Protein, Gluten-Free
- Servings: 4
EQUIPMENT:
- Food processor
- Mixing bowls
- Knife
- Grill pan
- Serving bowls
- Cutting board
INGREDIENTS:
CILANTRO SAUCE & SLAW:
- 1 cup packed baby spinach
- 1 jalapeño pepper
- 1 shallot
- 1 anchovy fillet
- 2 tbsp. water
- 1 cup packed fresh cilantro leaves
- ¼ cup fresh lime juice
- ¾ tsp. salt
- 2 cups green cabbage
FISH BOWLS:
- 1½ pounds halibut fillet
- 2 tbsp. olive oil
- ½ tsp. ground black pepper
- 2 cups long-grain brown rice — hot cooked
- 2 medium avocados
- Lime wedges
- Cilantro
INGREDIENT NOTES:
HALIBUT:
- We have to utilize the skinless halibut fillet to add the lean protein to the bowl. You can also utilize cod, mahi-mahi, or tilapia if halibut is unavailable.
GREEN CABBAGE:
- Add the finely shredded green cabbage to include the crunch, fiber, and freshness in the bowl. It also holds up nicely after mixing with the dressing and is ideal for meal prep.
AVOCADO:
- Add the ripe & firm avocado to the bowl to make it creamy. It will include the good fat content and will balance the spicy and tangy flavors without making the bowl heavy.
CILANTRO:
- We have to utilize fresh cilantro to offer a bright and fresh herbal flavor. It is also an important ingredient in the vibrant green sauce and can be used as a garnish as well.
BROWN RICE:
- Add the cooked long-grain brown rice to include complex carbohydrates and fiber for sustained energy. You can also utilize quinoa or cauliflower rice instead if required.
ANCHOVY FILLET:
- Add small amount anchovy fillet to include the savory umami taste in sauce. It will enhance the overall taste without making the sauce taste fishy.
INSTRUCTIONS:
- Include the jalapeno, anchovy, spinach, water, shallots, lime juice, cilantro, and salt in the blender and blend to make the creamy & smooth sauce.
- Add the cabbage shreds, lime juice, salt, and cilantro to the vessel, mix them, and put them in the fridge.
- Properly dry the fish with paper towels, apply the oil on it, and add the black pepper & salt.
- Now warm the big pan on the moderate to high flame & cook the fish for four to five minutes till it flakes easily with a fork.
- Add the cooked fish to a plate and break it into big chunks softly.
- Include the cooked rice in 4 vessels and add the fish, slaw, and avocado slices over it.
- Now drizzle the cilantro sauce on it, sprinkle cilantro & lime, and serve the dish.
SERVING SUGGESTIONS:
FRESH SIDES:
- Cucumber Tomato Salad
- Mango Salsa
- Pico de Gallo
PROTEIN ADDITIONS:
- Black Beans
- Grilled Shrimp
- Edamame
LOW-CARB OPTIONS:
- Cauliflower Rice
- Lettuce Cups
- Zucchini Noodles
TOPPINGS:
- Pickled Red Onions
- Jalapeño Slices
- Pumpkin Seeds
BEVERAGES:
- Lime Sparkling Water
- Unsweetened Iced Tea
- Fresh Lemon Water
TIPS:
- We have to use fresh lime juice for the strong taste.
- Don’t overcook the halibut so it remains moist & flaky.
- You can make the cilantro sauce in advance to save time.
- Include the additional jalapeños to make them spicier.
- Heat the rice, then serve for the nice texture.
- Put all the components in separate vessels to make it for meal prep.
STORAGE INFORMATION:
FRIDGE:
- Add the rice, slaw, and fish in different boxes & store for three days.
FREEZER:
- Add the cooked halibut in the vessel and freeze for two months. Don’t store the avocado and slaw.
FAQs:
Will I utilize any other type of fish to make this dish?
- Yes, we can utilize tilapia, salmon, or mahi-mahi to make this dish.
Does this dish contain dairy?
- No, this dish is dairy-free on its own.
Will I add the white rice in the dish?
- Yes, we would easily include the white rice, cauliflower rice, or quinoa instead to make them.
NUTRITIONAL INFORMATION:
Total Carbs: 32 g
Fiber: 8 g
Protein: 38 g
Calories: 485 kcal
Serving Size: 1 bowl
Total Fat: 22 g
Sodium: 480 mg
Potassium: 1.1 g
Calcium: 0.09 g
Iron: 0.003 g
Net Carbs: 24 g
Vitamin A: 0.0004 g
Servings: 4
