Ingredients
Scale
For the Fish:
- 1.5 lbs white fish fillets (mahi-mahi, tilapia, or cod)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the Cabbage Slaw:
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt to taste
For the Pico de Gallo:
- 3 medium tomatoes, diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt to taste
For the Chipotle-Lime Dressing:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1-2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce (from the can)
- Juice of 2 limes
- 1 clove garlic, minced
- Salt to taste
For the Bowl:
- 4 cups mixed greens or romaine lettuce
- 2 avocados, sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled cotija or feta cheese (optional)
- Lime wedges for serving
- Tortilla strips or chips (optional)
Instructions
- Pat the fish fillets dry with paper towels. In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Brush both sides of the fish with olive oil, then rub the spice mixture evenly over each fillet.
- Preheat your grill or grill pan over medium-high heat. Once hot, place the fish on the grill and cook for 3-4 minutes per side, depending on thickness, until the fish flakes easily with a fork.
- Remove from heat and let it rest for a few minutes, then break it into bite-sized chunks.
- While the fish is cooking, make the slaw. In a large bowl, combine the green and purple cabbage with the cilantro.
- Drizzle with lime juice and olive oil, season with salt, and toss until everything is well coated. Set aside.
- For the pico de gallo, combine the diced tomatoes, red onion, jalapeño, and cilantro in a bowl.
- Add the lime juice and salt, then stir to combine. Taste and adjust seasoning as needed.
- To make the chipotle-lime dressing, whisk together the sour cream, mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and garlic in a small bowl.
- Add salt to taste and adjust the heat level by adding more or less chipotle. If the dressing is too thick, thin it with a little water or more lime juice.
- To assemble the bowls, start with a base of mixed greens or romaine in each bowl.
- Top with a generous portion of the cabbage slaw, followed by the grilled fish chunks.
- Add pico de gallo, corn, avocado slices, and crumbled cheese if using.
- Drizzle generously with the chipotle-lime dressing and add tortilla strips for crunch if desired.
- Serve with lime wedges on the side for an extra squeeze of brightness.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
