Nitrate & Nitrite Free Pickled Jalapeño Cod Burrito Bowls with Cilantro Slaw
Total time50 min
Prep time25 min
Cook time25 min
4.9(14)
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Learn more →Ingredients
4 servings
For the cod
- 1 ½ lb cod fillets (about 4 pieces)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the cilantro-lime rice
- 1 ½ cups long-grain white rice
- 2 ¾ cups water
- ½ tsp salt
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice (from about 1 lime)
For the cilantro slaw
- 3 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 3 tbsp fresh lime juice (from about 1 ½ limes)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the chipotle crema
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tbsp fresh lime juice
- ¼ tsp salt
For the bowls
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup pickled jalapeños, drained
- 1 avocado, sliced
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Combine the smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper in a small bowl. Pat the cod fillets dry, place them on the prepared baking sheet, drizzle with the 2 tbsp olive oil, and rub the spice mixture evenly over both sides.
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