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Fish Taco Bowls with Green Cabbage Slaw
Ingredients
  • 1 cup packed baby spinach
  • 1 small jalapeño pepper, roughly chopped
  • 1 small shallot, roughly chopped
  • 1 anchovy fillet
  • 2 tablespoons water
  • 1 cup packed fresh cilantro leaves, divided, plus more for garnish
  • ¼ cup fresh lime juice, divided, plus lime wedges for serving
  • ¾ teaspoon salt, divided
  • 2 cups finely shredded green cabbage
  • 1 (1 ½ pound) skinless halibut fillet
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon ground pepper
  • 2 cups hot cooked long-grain brown rice
  • 2 medium avocados, thinly sliced
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