01.08.18

FISH TACO BOWLS

fish taco bowl | designlovefest

we’re back! and feeling excited and inspired for another year of recipe posts. we hope you like following along because we have such a great time putting these together and gathering inspiration. i used to hit the new year with a sense of guilt over all of the indulging i’d done over the holidays but i really tried to not do that this year and instead just focus on portions, eating less sugar and more vegetables with every meal. i’m working towards eating a more plant based diet this year, which is not to say i’m cutting out meat just not making it the focus of every dinner. we especially love when you tell us if you made a recipe and how it turned out so please don’t be shy about commenting or tagging us on instagram! today we’re featuring fish taco bowls which is something Ivan has been asking to make for soooo long. and i’m so glad we finally did! they were delicious and if you’re eating on the light side you can total skip the rice! – joanie

fish taco bowl | designlovefest

coleslaw:
• 2 cups of  thinly sliced purple cabbage
• 2 cups of thinly sliced green cabbage
• 1/4 cup mayo
• 1 lime juiced
• 2 tablespoons rice vinegar
• 1 teaspoon salt

cod fish:
• 1 lbs wild caught cod fish or mahi mahi
• 1 teaspoon paprika powder
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

cilantro lime rice:
• 1 cup white rice
• 1/4 cup chopped cilantro
• 1/2 teaspoon salt
• 1/2 tablespoon olive oil
• 1/2 lime juiced

extras:
• avocados
• diced tomatos
•  lime wedges 

fish taco bowl | designlovefest

• cook 1 cup of white rice according to the package’s directions. once cooked put into a large bowl and mix in the cilantro, salt, olive oil and lime juice. fluff rice with a fork.

• to make the coleslaw, mix all the coleslaw ingredients together and set aside in the fridge. the longer it sits the more flavor will settle in.

• in a small bowl mix in the paprika, chili powder, onion powder, garlic powder and salt. coat each side of the fish. in a skillet heat 1 tablespoon of olive oil on low to medium heat. cook each side of the fish for 4-5 minutes on each side.

fish taco bowl | designlovefest
fish taco bowl | designlovefest

• to assemble bowls first place a layer of the cilantro lime rice, then the coleslaw, cod fish, a spoonful of chopped tomato, slices of avocado and lime wedges.

fish taco bowl | designlovefest

9 COMMENTS

Add your own

    Rie O. says:

    Wow – this looks delicious! Wondering if you meant Mahi Mahi, rather than Maui Maui? Not a big fan of Cod, so I’ll be using the alternative.

    bri says:

    haha, yes! you’re right. i must have Hawaii on my mind!

    Rie O. says:

    Ah, I see a beautiful trip in your not too distant future…!

    Tania Franco says:

    This dish looks so healthy and tasty, I’m definitely going to make it!

    Tania

    bee says:

    where are these plates from? dream dinnerware!!

    Ivan Solis says:

    They are made by lunaceramics!

    Annie Slocum says:

    Wonderful! Can’t wait to make!

    Janel says:

    Joanie, so happy you are aiming for a more plant based diet this year! Very excited to see some of the recipes you guys come up with 🙂

    Kristin B says:

    Made this this evening for dinner and holy yum!! Definitely adding this into my dinner rotation now.

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