Скачать или смотреть Halibut Taco Bowl

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

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.
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).
Remove cooked fish from grill, squeeze fresh lime & orange juice over grilled fish, add more salt & pepper, if needed.
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!
Serves 4.

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