For the Fish

• 1 lb white fish fillets (cod, halibut, or tilapia), cut into chunks

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

For the Slaw

• 1 cup shredded green cabbage

• 1 cup shredded red cabbage

• 1 medium carrot, grated

• ¼ cup chopped cilantro

• 2 tbsp fresh lime juice

• 1 tbsp olive oil

• pinch of salt and black pepper

Bowl Base

• 2 cups cooked brown rice or quinoa

• 1 cup black beans, rinsed and drained

• 1 cup cherry tomatoes, halved

• 1 avocado, sliced

• 1 cup corn kernels

Rebel Ranch Dressing

• ½ cup Greek yogurt

• ¼ cup mayonnaise

• ¼ cup buttermilk

• 2 tbsp fresh dill, chopped

• 1 tbsp fresh chives, chopped

• 1 tbsp parsley, chopped

• ½ tsp garlic powder

• ½ tsp onion powder

• 1 tbsp lemon juice

• salt and pepper to taste

Optional Toppings

• lime wedges

• sliced jalapeños

• tortilla chips