Fish Taco Bowls with Cilantro-Lime Rice

Place shredded cabbage in a large heat-proof bowl. In a small saucepan, combine vinegar, water, sugar, and salt; bring mixture to a boil. Boil for 2 minutes, or until sugar dissolves. Pour mixture over cabbage and let sit at room temperature for at least 1 hour. (You can also refrigerate overnight, or up to 3 days ahead.)

Combine the rice, 1 1/2 cups water, and salt in a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes, or until the liquid is absorbed and rice is tender.

Uncover, fluff with a fork, then add the olive oil, garlic, cilantro, and lime zest and juice; stir to combine. Cover to keep warm if not serving immediately.

In a food processor or blender, combine all sauce ingredients; blend until smooth with specks of green. Taste and adjust seasonings as needed. Empty into a bowl.

In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, and salt; mix to combine. Sprinkle spice mixture over fish, turning to coat both sides.

Heat oil in a large skillet over medium. Once the oil is shimmering, add fish fillets; cook ~4 minutes per side, until nicely golden.

Transfer to a plate and use a fork to flake into large pieces.

Place black beans in a microwave-safe bowl and cover with a damp paper towel. Microwave for 2 minutes, stirring once midway through, until warm.

Divide Cilantro-Lime Rice and black beans evenly between four bowls. Top with flaked fish and a generous spoonful of pickled cabbage. Spoon Jalapeño-Verde Sauce overtop, and top with garnishes of choice. Serve with extra lime wedges.