Fish Taco Bowls

Fish Taco Bowls

Ingredients:

For the Oven-Baked Cod:

• 1 pound cod

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon cayenne pepper (optional)

• Salt and pepper to taste

For the Pickled Red Onion:

• 1 medium red onion, thinly sliced

• 1/2 cup white vinegar (or apple cider vinegar for a milder flavor)

• 1/2 cup water

• 1 tablespoon granulated sugar

• 1 teaspoon salt

For the Cilantro Lime Rice:

• 2 cups cooked white or brown rice

• Juice of 1 lime

• 2 tablespoons chopped fresh cilantro

• Salt to taste

For the Spicy Mayo:

• 1/4 cup mayonnaise (or dairy-free alternative)

• 1 tablespoon lime juice

• 1 teaspoon hot sauce of choice

• 1/4 teaspoon garlic powder

• Cilantro, for garnish (optional)

For the Toppings:

• 1 cup corn, blackened

• 1 cup cabbage, chopped

• 1 avocado, sliced or mashed

• 1 mango, diced

Instructions:

• Peel and thinly slice the red onion into rings or half-moons. Place the slices in a clean glass jar or bowl.

• In a small saucepan, combine the vinegar, water, sugar, and salt.

• Heat over medium heat, stirring occasionally, until the sugar and salt dissolve (about 2-3 minutes).

• Pour the hot brine over the sliced onions, ensuring they are fully submerged.

• Let the mixture sit at room temperature for 20-30 minutes to cool and pickle.

• Preheat the oven to 400°F (200°C) or heat a grill to medium-high.
  Pat the fish dry and rub with olive oil. Season with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.

• Bake for 12-15 minutes or grill for 4-5 minutes per side until the fish flakes easily with a fork.

• Toss the cooked rice with lime juice, chopped cilantro, and a pinch of salt. Set aside.

• In pan over medium-high heat, char the corn, stirring occasionally.
  In a small bowl, whisk together mayonnaise, lime juice, hot sauce, and garlic powder. Adjust seasoning to taste.

• Divide the cilantro-lime rice among serving bowls.

• Top with cooked fish, cabbage, charred corn, pickled red onion, mango, avocado, and a drizzle of chipotle-lime sauce.

• Garnish with lime wedges and additional cilantro desired.

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