Fresh salsa verde, green cabbage and avocado all contribute to the vibrant green color of this light and bright fish taco bowl. We love the mild flavor and firm, meaty texture of halibut but any firm white fish like mahi mahi or tilapia will work well in its place. We garnish this flavorful taco bowl with cilantro, but if you want to take it a step further, try toppings like sprouts or watermelon radishes for even more bright green color.
Ingredients
1 cup packed baby spinach
1 small jalapeño pepper, roughly chopped
1 small shallot, roughly chopped
1 anchovy fillet
2 tablespoons water
1 cup packed fresh cilantro leaves, divided, plus more for garnish
¼ cup fresh lime juice, divided, plus lime wedges for serving
¾ teaspoon salt, divided
2 cups finely shredded green cabbage
1 (1 1/2 pound) skinless halibut fillet
2 tablespoons extra-virgin olive oil
½ teaspoon ground pepper
2 cups hot cooked long-grain brown rice
2 medium avocados, thinly sliced
Directions
Combine spinach, jalapeño, shallot, anchovy, water, 3/4 cup cilantro, 2 tablespoons lime juice and 1/4 teaspoon salt in a blender; process until smooth, about 30 seconds. Transfer to a small bowl, cover and let stand at room temperature until ready to serve.
Toss cabbage, 1/4 teaspoon salt and the remaining 1/4 cup cilantro and 2 tablespoons lime juice together in a medium bowl.
Heat a grill pan over medium-high heat. Coat both sides of fish with oil and sprinkle with pepper and the remaining 1/4 teaspoon salt. Cook, flipping once, until the fish is opaque and flakes easily with a fork, 3 to 5 minutes per side (depending on thickness).
Divide rice among 4 bowls and top each bowl with fish, avocado and cabbage slaw. Drizzle the bowls with salsa verde. Garnish with additional cilantro leaves and serve with lime wedges, if desired.
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