Halibut Taco Bowl

Ingredients

For the Salad:

• 1/3 head green cabbage, shredded
• 1/3 head red cabbage, shredded
• 1 large carrot, grated
• ½ yellow onion, thinly sliced
• ½ cup apple cider vinegar or red wine vinegar
• ¼ cup water
• ½ tsp. salt
• ½ tsp. brown sugar
• 1 tsp. dried oregano
• 1 tsp. red pepper flakes

For the fish:

• 2, 4–6 oz. halibut filets, grilled (cod can be substituted)
• Olive oil
• Salt & pepper, to taste
• ½ tsp. red pepper flakes
• 1 lime
• 1 orange

For the bowls:

• 4Sisters Jasmine rice, cooked
• Avocado, sliced
• Pico de Gallo

Instructions

1. To make the salad, combine the cabbage & carrot and drizzle with remaining mixed ingredients, stirring well (You can use your favorite pre-made cabbage mix, if desired). Cover & refrigerate at least 2 hours prior to serving.
2. Preheat the grill to medium high heat. Drizzle the fish with olive oil, season with salt, pepper, & red pepper flakes. Grill the fish for 5-6 minutes per side, or until fully cooked & golden brown (fish will flake easily when done).
3. Remove cooked fish from grill, squeeze fresh lime & orange juice over grilled fish, add more salt & pepper, if needed.
4. To assemble the bowl, place warm cooked rice in a bowl, add fish, avocado, Pico de Gallo, & more salt & pepper, if needed. Serve right away!

Notes

• Serves 4.