1/8 ounce cilantro
1 clove garlic
1/2 cup brown rice ( i use white or brown, and add lime and cilantro to rice too)
10 ounces cod
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup sour cream
2 tbl mayonnaise
1/2 cup shredded green cabbage
1/2 cup shredded red cabbage ( i use all red)
1 teaspoon chipotle paste
Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Stack tortillas and cut into 8 equal wedges. Halve lime; cut 1 half into wedges for serving. Rinse cilantro; roughly chop leaves and stems. Mince garlic.
Season boiling water generously with salt (the amount of water isn’t indicated because you’ll drain the rice, just like pasta, when it’s finished cooking). Stir in brown rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm until ready to serve. Meanwhile, line 2 baking sheets with foil for the next step.
Bake cod and tortilla chips
Pat cod dry with paper towel and place on 1 prepared sheet. Season all over with spice mix, ½ teaspoon salt, and pepper, then drizzle 1 teaspoon olive oil over each fillet. On other prepared sheet, toss tortillas with ½ tablespoon olive oil and ⅛ teaspoon salt to coat. Arrange in a single layer. Transfer both sheets to oven; bake until cod is opaque and cooked through and tortilla chips are just crisp, 8-10 minutes.
Make slaw and chipotle sauce
While cod and tortilla chips bake, in a large bowl, whisk together sour cream, mayonnaise, garlic, juice of ½ lime, half of cilantro, ¼ teaspoon salt, and pepper as desired. Add slaw mix and toss to coat. In a small bowl, stir together chipotle paste (use half for milder heat), 1 tablespoon olive oil, and 1 tablespoon water to combine.
Prepare avocado and flake fish
Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Using a fork, flake baked cod into large pieces.
Plate fish taco bowls
Divide brown rice between serving bowls. Top with cod, slaw, avocado, and tortilla chips, or arrange toppings in sections so you can enjoy them each one at a time. Drizzle over as much chipotle sauce as desired. Garnish with remaining cilantro, serve with lime wedges for squeezing over, and dig in!