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Fish Taco Bowls

Fish Taco Bowls with Crunchy Slaw and Homemade Tortilla Chips

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With crispy fish, cooling crema, crunchy slaw, and fresh cilantro, Chef Michelle adores fish tacos. Here, she's applying the same flavors to hearty brown rice bowls. They're topped with sections of flaky cod, oven-crisped tortilla chips, crunchy-creamy slaw, and avocado. If you want to turn up the heat, a drizzle of spicy chipotle sauce adds a little zip to each bite.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 670
  • Protein 30g
  • Total Carb 62g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • corn tortillas
    • 2
    • corn tortillas
  • lime
    • 1
    • lime
  • cilantro
    • 1/8 ounce
    • cilantro
  • garlic
    • 1 clove
    • garlic
  • brown rice
    • 1/2 cup
    • brown rice
  • cod
    • 10 ounces
    • cod
  • chili powder
    • 1/4 teaspoon
    • chili powder
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • sour cream
    • 1 packet
    • sour cream
  • mayonnaise
    • 1 packet
    • mayonnaise
  • shredded green cabbage
    • 1/2 cup
    • shredded green cabbage
  • shredded red cabbage
    • 1/2 cup
    • shredded red cabbage
  • shredded carrots
    • 1/4 cup
    • shredded carrots
  • chipotle paste
    • 1 teaspoon
    • chipotle paste
  • avocado
    • 1
    • avocado

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • 2 baking sheets

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Stack tortillas and cut into 8 equal wedges. Halve lime; cut 1 half into wedges for serving. Rinse cilantro; roughly chop leaves and stems. Mince garlic.

  2. Cook brown rice

    Cook brown rice

    Season boiling water generously with salt (the amount of water isn’t indicated because you’ll drain the rice, just like pasta, when it's finished cooking). Stir in brown rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm until ready to serve. Meanwhile, line 2 baking sheets with foil for the next step.

  3. Bake cod and tortilla chips

    Bake cod and tortilla chips

    Pat cod dry with paper towel and place on 1 prepared sheet. Season all over with spice mix, ½ teaspoon salt, and pepper, then drizzle 1 teaspoon olive oil over each fillet. On other prepared sheet, toss tortillas with ½ tablespoon olive oil and ⅛ teaspoon salt to coat. Arrange in a single layer. Transfer both sheets to oven; bake until cod is opaque and cooked through and tortilla chips are just crisp, 8-10 minutes.

  4. Make slaw and chipotle sauce

    Make slaw and chipotle sauce

    While cod and tortilla chips bake, in a large bowl, whisk together sour cream, mayonnaise, garlic, juice of ½ lime, half of cilantro, ¼ teaspoon salt, and pepper as desired. Add slaw mix and toss to coat. In a small bowl, stir together chipotle paste (use half for milder heat), 1 tablespoon olive oil, and 1 tablespoon water to combine.


  5. Prepare avocado and flake fish

    Prepare avocado and flake fish

    Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Using a fork, flake baked cod into large pieces.

  6. Plate fish taco bowls

    Plate fish taco bowls

    Divide brown rice between serving bowls. Top with cod, slaw, avocado, and tortilla chips, or arrange toppings in sections so you can enjoy them each one at a time. Drizzle over as much chipotle sauce as desired. Garnish with remaining cilantro, serve with lime wedges for squeezing over, and dig in!

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