Fish Taco Bowls with Green Cabbage Slaw

Name: Fish Taco Bowls with Green Cabbage Slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup packed baby spinach; 1 small jalapeño pepper, roughly chopped; 1 small shallot, roughly chopped; 1 anchovy fillet; 2 tablespoons water; 1 cup packed fresh cilantro leaves, divided; ¼ cup fresh lime juice, divided; ¾ teaspoon salt, divided; 2 cups finely shredded green cabbage; 1 (1½ pound) skinless halibut fillet; 2 tablespoons extra-virgin olive oil; ½ teaspoon ground black pepper; 2 cups hot cooked long-grain brown rice; 2 medium avocados, thinly sliced; Lime wedges for serving; Fresh cilantro leaves for garnish

Recipe GLPR597108521db4b9

Mexican

Main Course

25 min

482 cal

Servings: 4

Stovetop

SNAP eligible

Fresh, vibrant bowls featuring pan-seared halibut served over brown rice with a zesty cilantro-lime slaw, creamy avocado, and a bright green herb sauce. This light, nutritious meal brings together Mexican-inspired flavors in a wholesome grain bowl format.

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Ingredients

1 cup packed baby spinach

1 small jalapeño pepper, roughly chopped

1 small shallot, roughly chopped

1 anchovy fillet

2 tablespoons water

1 cup packed fresh cilantro leaves, divided

¼ cup fresh lime juice, divided

¾ teaspoon salt, divided

2 cups finely shredded green cabbage

1 (1½ pound) skinless halibut fillet

2 tablespoons extra-virgin olive oil

½ teaspoon ground black pepper

2 cups hot cooked long-grain brown rice

2 medium avocados, thinly sliced

Lime wedges for serving

Fresh cilantro leaves for garnish

Directions

Make the cilantro-lime sauce by combining the spinach, jalapeño, shallot, anchovy fillet, and water in a blender or food processor. Pulse until you have a chunky mixture.
Add ¾ cup of the fresh cilantro leaves and 3 tablespoons of the fresh lime juice to the blender. Pulse until the mixture is smooth and well combined. Taste and season with ¼ teaspoon of the salt, then set the sauce aside.
In a medium bowl, toss together the shredded green cabbage, remaining 1 tablespoon of lime juice, and remaining ½ teaspoon of salt. Let the slaw sit for a few minutes to soften slightly while you prepare the fish.
Pat the halibut fillet dry with paper towels. Cut the fillet into 4 equal portions. Season both sides of each piece generously with the ground black pepper.
Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned halibut portions in the skillet and cook for 4 to 5 minutes on the first side without moving them, until the fish is golden and cooked through to an internal temperature of 145°F at the thickest part. Flip and cook for another 2 to 3 minutes on the second side.
Divide the hot cooked brown rice among four serving bowls. Top each bowl with a portion of the cooked halibut.
Arrange a generous helping of the cilantro-lime cabbage slaw on each bowl. Top with sliced avocado and drizzle generously with the cilantro-lime sauce.
Garnish with fresh cilantro leaves and serve each bowl with lime wedges on the side for additional brightness.

Comments

Grocery List Plus Editorial Staff4.25

Halibut is the catch here, and at Charlotte's coastal proximity you'll find it readily at Harris Teeter or Publix seafood counters for $14–18 per pound, but the total protein cost still runs $12–15 just for the fish. The remaining ingredients—brown rice, green cabbage, avocado, lime, cilantro—are everyday finds at any major grocer, though anchovy in the chimichurri-style green sauce may require a brief stop at the international aisle or a second visit to Harris Teeter if your regular store stocks it only seasonally. Budget a full 40 minutes if you're cooking rice from scratch; the 25-minute claim assumes rice is already done. This is a one-pan bowl that reheats unevenly (the slaw wilts, the avocado oxidizes), so plan to eat it fresh the same night, which suits a weeknight dinner for four as long as you're not feeding toddlers or fussy eaters—the anchovies and jalapeño make this decidedly grown-up.