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FISH TACO RICE BOWLS

FISH TACO RICE BOWLS

By Geoff Robison | In Recipes | on September 5, 2018
FISH TACO RICE BOWLS
Serves 1
FISH TACO RICE BOWLS with avocado & pickled onions, topped with a Cilantro Lime Dressing! The perfect 30 minute meal to satisfy even the pickiest of eaters!
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2874 calories
254 g
533 g
139 g
166 g
16 g
2453 g
2673 g
43 g
0 g
116 g
Nutrition Facts
Serving Size
2453g
Servings
1
Amount Per Serving
Calories 2874
Calories from Fat 1201
% Daily Value *
Total Fat 139g
214%
Saturated Fat 16g
81%
Trans Fat 0g
Polyunsaturated Fat 30g
Monounsaturated Fat 86g
Cholesterol 533mg
178%
Sodium 2673mg
111%
Total Carbohydrates 254g
85%
Dietary Fiber 51g
204%
Sugars 43g
Protein 166g
Vitamin A
154%
Vitamin C
359%
Calcium
43%
Iron
103%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup uncooked brown rice
  2. 1 3/4 cup water
  3. 1.25lbs. mahi mahi, skin removed
  4. 1/4 teaspoon chipotle chili powder
  5. 1 teaspoon garlic powder
  6. 1 teaspoon smoked paprika
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon ground black pepper
  9. 1 tablespoon canola oil
  10. 2 avocados, mash
  11. 2 tablespoons lime juice
  12. 2 cups purple cabbage, sliced
  13. 1 cup of sliced jicama
  14. 1 cup diced roma tomatoes
  15. Picked Onions
CILANTRO LIME DRESSING
  1. 1 tablespoon red onion
  2. 1 garlic clove
  3. 1 cup fresh cilantro
  4. 1/4 cup canola oil
  5. 2 tablespoons fresh lime juice
  6. 2 tablespoons red wine vinegar
  7. 1 tablespoon honey
  8. 2 teaspoons dijon mustard
  9. 1/4 teaspoon of sea salt
  10. pinch of ground cumin
Instructions
  1. 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.
  2. In a small bowl, add chipotle chili powder, garlic powder, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to mix.
  3. Pat the fish dry and rub spice blend on both sides of the fish.
  4. 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.
  5. To a food processor add red onion, garlic clove, fresh cilantro, 1/4 cup of canola oil, lime juice, red wine vinegar, honey, dijon mustard, 1/4 teaspoon salt, and cumin. Blend until smooth. Set aside.
  6. In a small bowl, add mashed avocado and 2 tablespoons of lime juice. Season with salt to taste. Stir everything together.
  7. Assemble the bowls: add 1/2 cup of rice, one filet of fish, a generous scoop of avocado mash, 1/2 cup purple cabbage, 1/4 cup of sliced jicama, 1/4 cup of diced tomato. Drizzle with dressing mixture and serve!
beta
calories
2874
fat
139g
protein
166g
carbs
254g
more
Adapted from Joyful Healthy Eats
Custom Kinetics http://customkinetics.com/

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