A delicious deconstructed fish taco bowl with all the yummy toppings. Seasoned and pan-seared white fish with a cabbage slaw, black beans, cilantro lime rice, and a drizzle of chipotle lime sour cream. Serve with additional cilantro, pickled jalapenos, lime wedges, and pepitas.
To prepare the fish, in a small bowl mix together all of the dry spices and sprinkle generously on the top and bottom of the fish filets. Heat a cast iron skillet over medium heat until hot. Add the oil and allow to heat up and coat the pan. Add fish filets to the hot skillet and cook for 4 minutes, flip and cook another 2 minutes. Set fish aside for 2 minutes to rest.
To make the black beans, heat the oil in a saucepan over medium heat. Add the garlic and saute for 30 seconds. Add the chopped tomato and saute for 3 minutes, or until they've broken down. Stir in the black beans, the cumin, oregano, cayenne, and salt and turn the heat down to low. Cook until the beans are heated through, taste for seasoning. Keep warm.
For the rice, combine the cooked rice, cilantro, lime juice, and salt in a medium bowl. Mix and adjust seasoning as needed.
In a medium bowl, combine everything listed for the slaw and stir until thoroughly mixed together. Taste for additional salt, lime juice, or agave and adjust accordingly. Set aside.
If using, prepare the chipotle-lime sour cream as directed.
To serve, divide the black beans, cilantro lime rice, and slaw between 2 bowls and top each with a fish filet. Garnish each fish taco bowl with a drizzle of chipotle-lime sour cream, additional cilantro, pickled jalapeños, pepitas, and lime wedges.
I know there is a mountain of items to prepare for this recipe, but a few things can be made ahead of time. Save time by making the rice earlier, and waiting to add the cilantro and lime until just before serving. The slaw can also be prepared ahead of time and refrigerated until ready to serve. I use low-sodium black beans here, so just make sure to adjust salt as needed depending on what canned beans you use.