Baja Fish Burrito Bowls with Pico de Gallo
Ingredients
- For the Fish:
- 1 ½ lbs white fish fillets (cod, tilapia, or mahi-mahi)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- For the Bowl Base:
- 3 cups cooked white or brown rice (or quinoa)
- 2 cups shredded green or purple cabbage
- 1 avocado, sliced or cubed
- For the Pico de Gallo:
- 2 medium ripe tomatoes, diced
- ½ medium red onion, finely chopped
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
- For the Lime Crema:
- ½ cup sour cream or Greek yogurt
- Juice of ½ lime
- ½ teaspoon lime zest
- ½ teaspoon hot sauce (optional)
- Salt, to taste
Instructions
- Cook Base: Prepare rice or quinoa and keep warm.
- Prep Veggies: Shred cabbage, dice avocado, chop pico ingredients.
- Make Pico: Mix tomatoes, onion, jalapeño, cilantro, lime juice, and salt.
- Make Crema: Stir together sour cream, lime, zest, and hot sauce.
- Season Fish: Combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub on fillets with oil and lime juice.
- Cook Fish: Pan-sear until golden and flaky.
- Assemble Bowls: Rice → cabbage → fish → pico → avocado → crema drizzle.