We love fish tacos, like really love them. Matter of fact they are one of my hubby's top requested meals for dinner! They seem lighter than other tacos making me feel not so bad about eating them and they are ready in under thirty minutes which is always a plus! I also happen to be very into turning my favorite meals into bowls lately, which is what I did with this recipe! I took everything I love about fish tacos and put it in a big bowl, sans tortilla! My coconut rice fish taco bowls with mango pico de gallo is going to be your new favorite easy weeknight meal!
I made this combination a few weeks ago for the first time and fell in love with the flavor combinations! The rice is slightly sweet and sticky from being cooked in coconut milk, the fish is smoky, the mango pico de gallo is fresh and a little bit spicy and when you put it all together it's really just an explosion of flavors!
I made this dish on my Instagram Live Series of weeknight meals yesterday and it was ready to eat in 20 minutes, minus the rice cooking, which I made ahead of time! You really can't ask for an easier meal to whip up that is healthy, restaurant worthy, and that your whole family will love! And hey you could always forego the rice and substitute it for cauliflower rice to make this dish even lighter and low carb, but I think we are already giving up tortillas here, so there is no reason to get crazy! ;)
BUT you COULD do that if you wanted.
I think you are going to love this take on fish tacos and I can't wait for you to give this recipe a try!
Ingredients:
- 2, 4-6 Oz. Pieces of White Fish (Cod or Halibut both work great here)
- 1 Tsp. Chili Powder
- Salt
- Pepper
- 2 Cups White or Brown Rice
- 2 Cups Coconut Milk (if using a rice cooker, 4 if cooking stove top)
- 1/2 Cup Thinly Sliced Purple Cabbage
- 1 Avocado
- 1 Tsp. Avocado Oil
- 1 Tbsp. Butter
For the Mango Pico de Gallo-
- 2 Mangoes, Diced Small
- 1/4 Cup Finely Diced Red Onion
- 1 Very Finely Chopped Jalepeno
- 1/4 Chopped Cilantro
- 2 Tbsp. Fresh Lime Juice
- 1/2 Tsp Salt
- 1/4 Tsp. Pepper
Directions:
- Add rice and coconut milk to the rice cooker and cook until done. If cooking on stove top add coconut milk and rice to a pot and follow rice package directions.
- In a cast iron skillet heat butter and oil over medium high heat.
- Season both sides of the fish with chili powder and salt and pepper.
- Add fish to the pan and cook for 3-4 minutes per side until flaky.
- While fish is cooking, make the mango pico de gallo by combining mango, red onion, jalepeno, cilantro, lime juice, salt, and pepper and stir to combine.
- When rice is done cooking, top with cooked fish and then layer with mango pico de gallo, purple cabbage, and avocado.
- Squeeze fresh lime juice over top.
- Serve immediately.
Pin this recipe for the next time you get a craving for fish tacos! This one is seriously delicious guys!
