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Taco Fish Bowls:
Ingredients
Instant pot cilantro lime rice:
1
cup
long grain white rice
1 1/2
cups
chicken bone broth
substitute water or vegetable broth
Salt and pepper to taste
1/2
cup
chopped cilantro
2
small
limes juiced
1
Tbsp
Ghee or butter
Optional: but I highly suggest it adds such a nice creamy flavor
Pan fried fish:
2
4-6 oz
wild caught fish of choice
I used wild caught cod and halibut
1
Tbsp
Primal Palate Taco seasoning
(substitute 1/4 tsp of each: chipotle powder, paprika, cumin, chili powder)
Salt and pepper to taste
1/4
tsp
garlic powder
2
tbsp
olive oil
1
tbsp
ghee or olive oil
Avocado ranch crema:
1
large
avocado
1/4
cup
water
can add more if you like a thinner consistency
2
small
limes juiced
2
Tbsp
apple cider vinegar
1
Tbsp
Primal Palate Garden Ranch seasoning
substitute 1/4 tsp of each: onion powder, dried chives, and dried parsley
Salt and pepper to taste
1/2
tsp
garlic powder
1/2
cup
chopped cilantro
Instructions
Instructions for Instant pot cilantro lime rice:
Soak rice in water for at least an hour
Drain and rinse the rice
Add rinsed rice, bone broth, salt and pepper to taste, ghee, to Instant pot, and mix
Close instant pot, seal valve, and set to rice function for 12 minutes (or manual low pressure for 12 minutes)
Once done quick release the pressure
Add the juice of limes, cilantro, and with a fork mix and fluff the rice
Instructions for pan fried fish:
Season your fish on both sides with olive oil, and seasonings
Add ghee to pan and warm oil for 30 seconds- 1 minute
Add fish to pan and cook 2-3 minutes each side
Instructions for avocado ranch crema:
Add all ingredients to blender and blend it up
Depending on how thick you want your crema, you may need to add more water to thin it out, I personally like mine thick and creamy
Store in an airtight container in refrigerator for up to 5-6 days