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Fish Taco Bowls

Fish Taco Bowls with Crunchy Slaw and Homemade Tortilla Chips

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Recipe Details


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.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 640
  • Protein 30g
  • Total Carb 63g
  • Total Fat 31g

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
    corn tortillas
  • lime
  • cilantro
    1/8 ounce
  • garlic
    1 clove
  • brown rice
    1/2 cup
    brown rice
  • cod
    10 ounces
  • Mexican spice mix
    1 teaspoon
    Mexican spice mix
  • sour cream
    1 ounce
    sour cream
  • mayonnaise
    1 packet
  • shredded green cabbage
    1/2 cup
    shredded green cabbage
  • shredded red cabbage
    1/2 cup
    shredded red cabbage
  • chipotle paste
    1 teaspoon
    chipotle paste
  • shredded carrots
    1/2 cup
    shredded carrots
  • 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 pot 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 Mexican 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, crunchy slaw, avocado, and homemade tortilla chips, or arrange toppings in sections for different textures and flavors in each bite. Drizzle over chipotle sauce as desired. Garnish with remaining cilantro, serve with lime wedges for squeezing over, and dig in!

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