Steps to Make Any-night-of-the-week Fish taco rice bowls
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Fish taco rice bowls. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Fish taco rice bowls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish taco rice bowls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fish taco rice bowls is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fish taco rice bowls estimated approx 35 mins.
To get started with this recipe, we must prepare a few ingredients. You can cook Fish taco rice bowls using 26 ingredients and 7 steps. Here is how you can achieve it.
Ingredients and spices that need to be Take to make Fish taco rice bowls:
- 1 cup uncooked brown rice
- 1 3/4 cup water
- 1.25 lbs. mahi mahi, skin removed
- 1/4 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon canola oil
- 2 avocados, mash
- 2 tablespoons lime juice
- 2 cups purple cabbage, sliced
- 1 cup sliced jicama
- 1 cup diced roma tomatoes
- Picked Onions
- Cilantro Lime Dressing:
- 1 tablespoon red onion
- 1 garlic clove
- 1 cup fresh cilantro
- 1/4 cup canola oil
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1/4 teaspoon sea salt
- pinch ground cumin
Instructions to make Fish taco rice bowls
- Add water and rice to a microwave safe bowl and cover. Cook in microwave on HIGH for 10 minutes. Let sit to cool and then fluff with a fork.
- In a small bowl, add chipotle chili powder, garlic powder, smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir to mix.
- Pat the fish dry and rub spice blend on both sides of the fish.
- Heat large skillet to medium high heat. Add 1 tablespoon of canola oil to the pan, then gently place prepared fish in pan. Sear on both sides for 4-5 minutes. Remove from pan and let rest.
- To a food processor add red onion, garlic clove, fresh cilantro, ¼ cup of canola oil, lime juice, red wine vinegar, honey, dijon mustard, ¼ teaspoon salt, and cumin. Blend until smooth. Set aside.
- In a small bowl, add mashed avocado and 2 tablespoons of lime juice. Season with salt to taste. Stir everything together.
- Assemble the bowls: add ½ cup of rice, one filet of fish, a generous scoop of avocado mash, ½ cup purple cabbage, ¼ cup of sliced jicama, ¼ cup of diced tomato. Drizzle with dressing mixture and serve!
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