Description
These Fish Taco Bowls are made with fluffy rice, seasoned cod, a creamy chipotle Ranch dressing, and fresh toppings. Savory, spicy, bright, and easy to make, they’re perfect for meal prep or a quick lunch or dinner!
Ingredients
Units
Scale
- 1 1/2 pounds cod fillets or another flaky white fish
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- black pepper to taste
- 3 tablespoons olive or avocado oil
Chipotle Ranch Dressing
- 1 chipotle pepper in adobo
- 1/2 cup plain whole milk Greek yogurt
- zest and juice of 1 lime
- 1/4 cup cilantro
- 1 tablespoon fresh dill
- 1 tablespoon chopped chives
- 1 clove garlic, pressed
- 3 tablespoons olive oil
For Serving:
- rice
- sliced avocado
- thinly sliced radishes
- pico de Gallo
- pickled onions
- chopped cilantro
- chipotle ranch
- lime wedges
Instructions
- Make the Chipotle Ranch Dressing: add the chipotle pepper in adobo, Greek yogurt, lime juice and zest, cilantro, dill, chives, garlic, and olive oil to a blender or food processor. Blend or process until smooth and creamy. Set aside.
- Make the Fish Spice Mixture: Combine lime zest, chili powder, cumin, paprika, onion powder, garlic powder, dried oregano, salt and pepper to a small bowl.
- Bring the cod to room temperature and then pat dry. Season the fish evenly with the spice mixture on both sides.
- Cook the Fish: Heat a large pan over medium heat. Once hot, add the oil to the pan.
- Next, add the fish and cook for 3-5 minutes per side until opaque and cooked through. Remove the fish from the pan and let rest for a few minutes before using a fork to flake.
- Assemble the Bowls: Start with rice and then top with the fish, all the toppings, a drizzle of the chipotle ranch, and fresh lime wedges.
