Fish Taco Rice Bowls

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 4 bowls

1 cup uncooked brown rice
1¾ cup water
1.25lbs. mahi mahi, skin removed
¼ teaspoon chipotle chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon canola oil
2 avocados, mash
2 tablespoons lime juice
2 cups purple cabbage, sliced
1 cup of sliced jicama
1 cup diced roma tomatoes
Picked Onions
Sliced jalapeno peppers

Cilantro Lime Dressing:
1 tablespoon red onion
1 garlic clove
1 cup fresh cilantro
¼ cup canola oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons dijon mustard
¼ teaspoon of sea salt
pinch of ground cumin


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, jalapeno slices to taste. Drizzle with dressing mixture and serve!