Ingredients
The following ingredients have 4 Servings
- 2 cups purple cabbage, sliced
- 2 tablespoons lime juice
- 1/4 cup cilantro, roughly chopped
- salt
- 2 avocados, mash
- 1 garlic clove
- 1/4 cup fresh cilantro
- 1/4 teaspoon cumin
- 1/8 teaspoon red pepper flakes
- 1 1/2 tablespoon lime juice
- 2 tablespoons red wine vinegar
- salt to season
- 1.5lbs cod fillet
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon ground black pepper
- 2 cups Success Boil-in-Bag Jasmine Rice
- Pico de Gallo
- Picked Onions
Instruction
- To a small bowl, add purple cabbage, lime juice, cilantro and salt. Toss to mix everything together. Set slaw aside.
- To a bowl add avocado, garlic, cilantro, cumin, red pepper flakes, lime juice, red wine vinegar and salt. Mash everything together and set guac aside.
- Pat cod dry with paper towel.
- To a small bowl, add garlic powder, smoked paprika, cumin, salt, ancho chili powder, and pepper. Stir to combine.
- Season both sides of cod fillet with spice blend.
- Heat a large skillet to medium high heat. Add avocado oil and then cod fillet. Cook both sides of the cod for 3-4 minutes.
- Boil Rice: Add 4 cups of water to a pot. Submerge Success Jasmine rice bag into the water. Bring to a boil and boil uncovered for 10 minutes. Remove bag immediately from water with a fork, drain, empty rice into serving dish and fluff with fork.
- To assemble rice bowls, add 1/2 cup jasmine rice, top with 4-6 oz. pan-seared cod, cabbage slaw, avocado mash, pico de gallo and pickled onions. Serve!
