Fish Taco Bowls with Green Cabbage Slaw


Fresh salsa verde, green cabbage and avocado all contribute to the vibrant green color of this light and bright fish taco bowl. We love the mild flavor and firm, meaty texture of halibut but any firm white fish like mahi mahi or tilapia will work well in its place. We garnish this flavorful taco bowl with cilantro, but if you want to take it a step further, try toppings like sprouts or watermelon radishes for even more bright green color.

a recipe photo of the Fish Taco Bowls with Green Cabbage Slaw
Photo: Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Active Time:
25 mins
Total Time:
25 mins


  • 1 cup packed baby spinach

  • 1 small jalapeño pepper, roughly chopped

  • 1 small shallot, roughly chopped

  • 1 anchovy fillet

  • 2 tablespoons water

  • 1 cup packed fresh cilantro leaves, divided, plus more for garnish

  • ¼ cup fresh lime juice, divided, plus lime wedges for serving

  • ¾ teaspoon salt, divided

  • 2 cups finely shredded green cabbage

  • 1 (1 1/2 pound) skinless halibut fillet

  • 2 tablespoons extra-virgin olive oil

  • ½ teaspoon ground pepper

  • 2 cups hot cooked long-grain brown rice

  • 2 medium avocados, thinly sliced


  1. Combine spinach, jalapeño, shallot, anchovy, water, 3/4 cup cilantro, 2 tablespoons lime juice and 1/4 teaspoon salt in a blender; process until smooth, about 30 seconds. Transfer to a small bowl, cover and let stand at room temperature until ready to serve.

  2. Toss cabbage, 1/4 teaspoon salt and the remaining 1/4 cup cilantro and 2 tablespoons lime juice together in a medium bowl.

  3. Heat a grill pan over medium-high heat. Coat both sides of fish with oil and sprinkle with pepper and the remaining 1/4 teaspoon salt. Cook, flipping once, until the fish is opaque and flakes easily with a fork, 3 to 5 minutes per side (depending on thickness).

  4. Divide rice among 4 bowls and top each bowl with fish, avocado and cabbage slaw. Drizzle the bowls with salsa verde. Garnish with additional cilantro leaves and serve with lime wedges, if desired.

Nutrition Facts (per serving)

529 Calories
25g Fat
40g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 4 1/2 oz. fish, 1/2 cup cabbage, 1/2 avocado, 1/2 cup rice & 3 Tbsp. sauce
Calories 529
% Daily Value *
Total Carbohydrate 40g 15%
Dietary Fiber 10g 36%
Total Sugars 3g
Protein 38g 76%
Total Fat 25g 32%
Saturated Fat 4g 20%
Cholesterol 84mg 28%
Vitamin A 1529IU 31%
Vitamin C 37mg 41%
Vitamin D 323IU 81%
Vitamin E 5mg 31%
Folate 133mcg 33%
Vitamin K 130mcg 108%
Sodium 620mg 27%
Calcium 64mg 5%
Iron 2mg 11%
Magnesium 127mg 30%
Potassium 1449mg 31%
Zinc 2mg 18%
Vitamin B12 2mcg 83%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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