Fish Taco Bowls | RICARDO

Name: Fish Taco Bowls | RICARDO
Total time: 50 min
Ingredients: 2 cups (500 ml) water; 1 cup (200 g) long-grain parboiled rice; 1/4 cup (10 g) cilantro, finely chopped, plus more for serving; 3 tbsp (45 ml) lime juice; 2 tbsp (30 ml) olive oil; 1 tbsp chili powder; 3/4 lb (340 g) white fish fillets (turbot or haddock), cut into 1 1/2 inch (4 cm) pieces; 1/3 cup (75 ml) sour cream; 2 cups (170 g) red cabbage, thinly sliced; 1 tbsp (15 ml) honey or sugar; 1 can (14 oz/398 ml) black beans, rinsed and drained; 1 mango, ripe but firm, sliced; 1 lime, quartered

www.ricardocuisine.com

A fish recipe that makes an excellent weeknight dinner? This is it! This Mexican-inspired “fish taco” bowl is super tasty.

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Ingredients

2 cups (500 ml) water
1 cup (200 g) long-grain parboiled rice
1/4 cup (10 g) cilantro, finely chopped, plus more for serving
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) olive oil
1 tbsp chili powder
3/4 lb (340 g) white fish fillets (turbot or haddock), cut into 1 1/2 inch (4 cm) pieces
1/3 cup (75 ml) sour cream
2 cups (170 g) red cabbage, thinly sliced
1 tbsp (15 ml) honey or sugar
1 can (14 oz/398 ml) black beans, rinsed and drained
1 mango, ripe but firm, sliced
1 lime, quartered