Fish Taco Bowls with Plantain Rice and Pineapple Salsa
If you like "bowl food," you'll love this fresh and flavorful taco bowls with spicy pan-seared fish, plantain fried rice, black beans, and a juicy pineapple salsa! A fun take on an easy fish taco recipe.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Mexican
Keyword: Fish Taco, Taco bowl
Servings: 5Servings
Calories: 407kcal
Ingredients
For the pineapple salsa:
2 ½cupssmall-diced pineapple1 small pineapple
1 ½cupsmall-diced English cucumberabout 1 cucumber
1cupsmall-diced radish
Optional: ¼ cup small-diced red onion
½cupchopped cilantro
For the plantain rice:
2large yellow-green plantainsthey should be firm and unripe
1can of low-sodium or unsalted black beansdrained, rinsed, and patted dry
Coarse ground kosher salt
Coconut oil
For the fish:
1poundfirm white fishI prefer cod, mahi mahi, or halibut, cut into 3’’ long, 1’’ wide strips
1teaspoonolive oil
Your favorite Mexican seasoning mixany Cajun or Mexican blend will do; I like Mrs. Dash Fiesta Lime Blend; or make your own (1 teaspoon ancho chili powder + ½ teaspoon garlic powder + ½ teaspoon oregano + ½ teaspoon cumin + ¼ teaspoon brown sugar)
½teaspoonsalt
Coconut oil for pan-frying
Extras:
Sliced avocado
Lime wedges
Mexican hot saucesuch as Chalula
Instructions
For the salsa:
Combine all ingredients except the cilantro in a bowl up to 4 hours prior to serving. Chill until ready to serve and add the cilantro right before serving.
For the plantain rice:
Peel the plantains (this will be easier if you cut a v-shape through the peel) and cut them into quarters. Add to the bowl of a food processor. Pulse 8-12 times, scraping down the sides as needed, until a rice-like texture has formed (do not turn the food processor “on;” only pulse).
Heat a teaspoon of coconut oil in a cast iron or nonstick skillet over medium heat. Add the plantain rice and stir-fry for 7-8 minutes until heated through and the plantain rice becomes golden brown and slightly crispy. Add the black beans and stir to heat through. Add kosher salt to taste. Keep warm over low heat while you cook the fish.
For the fish:
Brush the fish strips with olive oil, then sprinkle the seasoning mix and salt on all sides.
Heat a nonstick skillet or grill pan over medium heat. Brush with coconut oil. Add the fish and cook over medium heat for 3-4 minutes on each side, depending on the thickness. The fish should be easy to slice through in the center and flaky on the ends. Remove from heat and sprinkle fresh lime juice on top.
To serve:
Add ¾ cup of the rice mixture to a bowl or plate. Add two fish strips per plate, and ½ cup of the pineapple salsa. Garnish with slices of avocado, lime wedges, and hot sauce as desired.
Plantain rice and salsa will keep up to 3 days. Simply reheat the rice by stir-frying in a pan until heated through.