Cilantro-Lime Fish Taco Bowl with Mango Salsa and Brown Rice

How to Make Cilantro-Lime Fish Taco Bowl with Mango Salsa and Brown Rice

1. 1

   Step 1: Cook the brown rice

   Rinse the brown rice under cold water, then combine with 2 cups (480 ml) water and a pinch of salt in a medium saucepan. Bring to a boil, reduce to low, cover and simmer until tender (about 30–35 minutes), then remove from heat and let stand covered for 5 minutes before fluffing with a fork.

   For this step

   • 1 cup (uncooked)Brown rice (uncooked)
   
2. 2

   Step 2: Make the mango salsa

   Dice the mango and finely chop the red onion and cilantro; combine in a bowl. Squeeze the juice of both limes over the mixture, season with salt to taste, and stir gently to combine — set aside to let the flavors meld while you cook the fish.

   For this step

   • 1 largeRipe mango, peeled and diced
   • 1/4 medium (about 1/4 cup diced)Red onion, finely diced
   • 1/2 cup (packed, chopped)Fresh cilantro, chopped
   • 2 large (juiced)Limes
   
3. 3

   Step 3: Season and pan-sear the fish

   Pat the fish fillets dry and rub with olive oil, then sprinkle the spice blend evenly on both sides. Heat a large nonstick skillet over medium-high heat and cook the fillets 3–4 minutes per side (depending on thickness) until opaque and flaky. Transfer to a plate and break into large flakes.

   For this step

   • 1 lbWhite fish fillets (cod or tilapia)
   • 2 tbspOlive oil
   • 2 tspSpice blend (chili powder, ground cumin, garlic powder, salt, optional red pepper flakes)
   
4. 4

   Step 4: Prepare cabbage base and avocado

   Toss the shredded cabbage with a squeeze of lime and a small handful of chopped cilantro to brighten the base. Slice the avocado just before assembling to prevent browning and season lightly with salt and a little lime juice.

   For this step

   • 4 cups (shredded)Shredded green cabbage
   • 1 large (sliced)Avocado, sliced
   
5. 5

   Step 5: Assemble the bowls

   Divide the warm brown rice among bowls, top with a layer of dressed cabbage, flaked spiced fish, a generous scoop of mango salsa, and sliced avocado. Garnish with extra cilantro and lime wedges and serve immediately so everyone can build their own bowl.
   

1. Rinse the brown rice under cold water, then combine with 2 cups (480 ml) water and a pinch of salt in a medium saucepan. Bring to a boil, reduce to low, cover and simmer until tender (about 30–35 minutes), then remove from heat and let stand covered for 5 minutes before fluffing with a fork.
2. Dice the mango and finely chop the red onion and cilantro; combine in a bowl. Squeeze the juice of both limes over the mixture, season with salt to taste, and stir gently to combine — set aside to let the flavors meld while you cook the fish.
3. Pat the fish fillets dry and rub with olive oil, then sprinkle the spice blend evenly on both sides. Heat a large nonstick skillet over medium-high heat and cook the fillets 3–4 minutes per side (depending on thickness) until opaque and flaky. Transfer to a plate and break into large flakes.
4. Toss the shredded cabbage with a squeeze of lime and a small handful of chopped cilantro to brighten the base. Slice the avocado just before assembling to prevent browning and season lightly with salt and a little lime juice.
5. Divide the warm brown rice among bowls, top with a layer of dressed cabbage, flaked spiced fish, a generous scoop of mango salsa, and sliced avocado. Garnish with extra cilantro and lime wedges and serve immediately so everyone can build their own bowl.