Bowl meals have become all of the rage lately. They are a fun way to mix up a variety of flavors and textures. Guests also love to be able to pick their own ingredients and assemble their own bowl. We tend to prefer to fill up on protein and veggies in our house and limit the grains so these bowls are a way to enjoy our favorite flavors from Fish Tacos without the tortilla that in my opinion adds calories and carbs but doesn’t add much to the overall flavor.
For the fish
-1 Tbsp olive oil
–1 lb mild white fish (tilapia, cod, halibut…)
-1 tsp chili powder
-1 tsp smoked paprika
-1/2 tsp cumin
-1 tsp salt
-1/4 tsp cayenne pepper
To assemble the bowls
(choose from the list of toppings you desire)
–Mexican Street Corn
-black beans
-rice or cauliflower rice
–Black Bean and Corn Salad
–Pickled Red Onions
–Cilantro Lime Slaw
-store-bought or homemade Salsa
-store-bought or homemade Guacamole, or sliced avocado
-sour cream or Chipotle Lime Crema
-cilantro
-diced mango
-hot sauce
-cheese (cotija, queso fresco, or cheddar)
Place fish on a greased or parchment lined baking sheet and brush with olive oil. Stir together chili powder through cayenne and sprinkle over fish. Bake at 400 for 12-15 minutes, or until fish is cooked through and flakes easily with a fork. Serve fish in a bowl filled with your favorite ingredients. (I personally like the combination of Cilantro Lime Slaw, Mexican Street Corn, mango, avocado slices, and Jalapeno Hot Sauce.)
