Baja Fish Taco Rice Bowls

Filled with smoky pan-seared cod, a crunchy cabbage slaw and creamy homemade guacamole, these Baja Fish Taco Rice Bowls are a weeknight dinner to remember! Instead of using corn or flour tortillas, they're served over a bed of jasmine rice and finished off with your favorite toppings.

📝 Ingredients

• 2 cups purple cabbage, sliced
• 2 tablespoons lime juice
• 1/4 cup cilantro, roughly chopped
• salt
• 2 avocados, mash
• 1 garlic clove
• 1/4 cup fresh cilantro
• 1/4 teaspoon cumin
• 1/8 teaspoon red pepper flakes
• 1 1/2 tablespoon lime juice
• 2 tablespoons red wine vinegar
• salt to season
• 1.5 lbs cod fillet
• 2 tablespoons avocado oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon ancho chili powder
• 1/4 teaspoon ground black pepper
• 2 cups Success Boil-in-Bag Jasmine Rice
• Pico de Gallo
• Picked Onions

👨‍🍳 Instructions

1. 1To a small bowl, add purple cabbage, lime juice, cilantro and salt. Toss to mix everything together. Set slaw aside.
2. 2To a bowl add avocado, garlic, cilantro, cumin, red pepper flakes, lime juice, red wine vinegar and salt. Mash everything together and set guac aside.
3. 3Pat cod dry with paper towel.
4. 4To a small bowl, add garlic powder, smoked paprika, cumin, salt, ancho chili powder, and pepper. Stir to combine.
5. 5Season both sides of cod fillet with spice blend.
6. 6Heat a large skillet to medium high heat. Add avocado oil and then cod fillet. Cook both sides of the cod for 3-4 minutes.
7. 7Boil Rice: Add 4 cups of water to a pot. Submerge Success Jasmine rice bag into the water. Bring to a boil and boil uncovered for 10 minutes. Remove bag immediately from water with a fork, drain, empty rice into serving dish and fluff with fork.
8. 8To assemble rice bowls, add 1/2 cup jasmine rice, top with 4-6 oz. pan-seared cod, cabbage slaw, avocado mash, pico de gallo and pickled onions. Serve!