french creek kitchen
Fish Taco Rice Bowls
12 oz white fish (rockfish, halibut, cod), cut into approximately 3 oz fillets
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
White rice, (I like Basmati or Jasmine) follow package instructions for 4-6 servings
1/2 head of cabbage, shredded
1 clove of garlic, minced
5 scallions, thinly sliced
4 radishes, thinly sliced
1 teaspoon honey or agave
1 pineapple, small diced
1 avocado, diced
1/4 cup cilantro, rough chopped and a few extra leaves for garnish
6 corn tortillas
5 tablespoons vegetable oil, split
1/2 cup sour cream
Cook the rice following package instructions.
While the rice is cooking, prepare the rest of the recipe.
Preheat the oven to 400 F
Cut the tortilla into strips and place on a sheet pan. Drizzle 2 tablespoon of oil over the top and sprinkle on 1 teaspoon of salt. Toss everything on the sheet together with your hands and then spread the tortillas out on the pan in an even layer. You may need to do two batches.
Bake the strips for 5-10 minutes or until crisp and slightly browned. Keep a close eye on them, as they can burn easily. Remove from the oven and when they are cool enough to handle, place the strips on a plate and set aside.
Put the radish in a small bowl and squeeze in the juice of half of a lime, add a pinch of salt and the honey or agave. Mix well to combine.
In a medium size bowl, mix 2 tablespoons of the oil, 1 tablespoon of cilantro, 2 tablespoons of the scallions, the garlic and 1 teaspoon of salt together. Zest 1 lime, and set the zest aside for the fish. Juice the lime and add it to the bowl. Add the shredded cabbage and mix together until well dressed. Taste for seasoning and add more salt as needed.
Squeeze the juice of 1 lime over the pineapple and add 1 tablespoon of cilantro. Stir to combine and set aside.
Mix the juice of the last 1/2 of a lime into the sour cream, add 1 tablespoon of cilantro, 1 tablespoon of the scallion, and 1/2 teaspoon of salt and stir to combine. If you want a thinner consistency, add a teaspoon of water and mix.
Place the fish on a sheet pan, and rub each portion with 1 teaspoon of the vegetable oil. Evenly distribute the chili powder and cumin over the fish and season each filet with a sprinkling of salt. Spread the reserved lime zest evenly over the fish filets. Turn the broiler on your oven on high. Place the fish pan on a rack below the broiler and cook for 1-3 minutes (depending on the thickness of your fish) until the fish is slightly browned and cooked through. Watch closely.
Place a scoop of rice into a bowl or on a plate and top with a portion of each item: the radish escabeche, the pineapple, and the avocado. Flake one of the portions of fish and add to the bowl. Garnish with the extra scallions and whole cilantro leaves. Drizzle some of the sour cream around the rice, and top with a few of the tortilla strips.
Other serving suggestion: Place the rice in a bowl and put in the middle of the table with all the other toppings and allow everyone to choose their own topping and make their own bowls, family style.