# Components:
→ Fish
01 - 1 pound white fish fillets (cod, halibut, or tilapia), cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Slaw
09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1/2 cup grated carrot
12 - 2 tablespoons chopped cilantro
13 - Juice of 1 lime
14 - 1 tablespoon olive oil
15 - Salt and pepper to taste
→ Base
16 - 2 cups cooked brown rice (or quinoa for gluten-free option)
17 - 1 cup canned black beans, rinsed and drained
18 - 1 cup cherry tomatoes, halved
19 - 1 avocado, sliced
20 - 1 cup corn kernels (fresh, frozen, or canned)
→ Rebel Ranch Dressing
21 - 1/2 cup Greek yogurt
22 - 1/4 cup mayonnaise
23 - 2 tablespoons buttermilk (or preferred milk)
24 - 1 tablespoon chopped fresh dill
25 - 1 tablespoon chopped fresh chives
26 - 1 tablespoon chopped parsley
27 - 1 teaspoon garlic powder
28 - 1/2 teaspoon onion powder
29 - 1 teaspoon lemon juice
30 - Salt and pepper to taste
→ Optional Toppings
31 - Lime wedges
32 - Sliced jalapeño
33 - Crumbled tortilla chips
# Method:
01 - In a small bowl, whisk together Greek yogurt, mayonnaise, buttermilk, dill, chives, parsley, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Refrigerate until ready to serve.
02 - In a large bowl, combine green cabbage, red cabbage, carrot, and cilantro. Dress with lime juice, olive oil, and season with salt and pepper. Toss well and set aside.
03 - Pat fish pieces dry and place in a bowl. Drizzle with olive oil and toss with smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper. Heat a nonstick skillet over medium-high heat. Cook fish in a single layer for 2 to 3 minutes per side, until the flesh is opaque and slightly golden. Remove from heat.
04 - Divide cooked brown rice (or quinoa) evenly among four bowls. Arrange black beans, cherry tomatoes, avocado slices, and corn on top of the rice.
05 - Top each bowl with a generous serving of cabbage slaw and portions of cooked fish.
06 - Drizzle Rebel Ranch dressing over each bowl. Add preferred toppings such as lime wedges, jalapeño slices, and crumbled tortilla chips. Serve immediately.
