Fish Taco Bowls
Circle B Kitchen
Although I swapped out the basil in the original restaurant version of the dressing for cilantro, you could very easily use basil in this and it would be ever so delicious on chicken, fish, veggies, or whatever.
2 cups shredded cabbage
Mexican Rice (here's my recipe)
1 1/2 lbs grilled fish (halibut, cod, lingcod, swordfish or your favorite whitefish)
1 lb raw shrimp, peeled and deveined (optional)
2 cups shredded cheese (jack, cheddar or cotija cheese)
1 avocado, sliced
citrus avocado dressing (see recipe below)
chopped fresh cilantro
1. Make the Citrus Avocado Dressing:
3 tablespoons olive oil
1/4 cup rice vinegar
1/3 cup orange juice
1/2 cup tomatillo salsa (like Herdez brand)
1/3 cup cilantro (leaves and some stem ends OK)
1 1/2 tablespoons sugar
1/2 teaspoon kosher salt
fresh cracked black pepper (optional)
Place all of the dressing ingredients in a blender or the mixing bowl of an immersion blender. Blend until the dressing is very smooth and creamy.
2. Mix the shrimp (thawed, if frozen) with a little olive oil, salt and pepper. Place on a baking sheet and roast at 400 degrees for about 5-6 minutes, depending on how large they are. Remove from the oven and set aside.
3. Baste the fish fillets with a mixture of olive oil, lime juice, salt and pepper and grill for about 4 minutes per side, depending on how thick the fillets are. Let sit for a couple of minutes and then cut into large-ish chunks.
4. When ready to serve, place some of the Mexican rice in the bottom of each bowl. Top the rice with some of the fish and shrimp and drizzle with a little of the dressing. Place some of the shredded cabbage on top of the fish and then sprinkle that with some grated cheese. Top the cheese with a couple slices of the avocado and then drizzle all with a little more of the dressing. Sprinkle with the cilantro and serve immediately.