Spicy Fish Taco Bowls with Cilantro Lime Slaw
Delicious Spicy Fish Taco Bowls topped with a flavorful Cilantro Lime Slaw.
Equipment
- Skillet
- food processor
- Measuring Cups
- Measuring Spoons
Ingredients
Slaw Ingredients
- 0.25 cup oil
- 0.25 cup water
- 0.5 cup chopped green onions
- 0.5 cup cilantro leaves
- 1-2 cloves garlic
- 0.5 teaspoon salt
- juice of 2 limes
- 0.5 cup sour cream, Greek yogurt, or mayo
- 3-4 cups shredded purple and green cabbage
Fish Taco Bowl Ingredients
- 1 cup quinoa
- 1 lb. cod or other white fish
- 0.5 cup flour
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 0.25-0.5 teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon olive oil
- avocado, pepitas, cotija cheese, lime wedges, or other extras for serving
Instructions
Preparation Instructions
- Pulse the slaw ingredients (starting with oil and ending with lime juice) until chopped/chunky. Add the sour cream and pulse until just combined. Toss the sauce with the cabbage and let it sit in the fridge.
- Prepare the quinoa according to package directions.
- Pat the cod dry and cut into bite-sized pieces. Combine flour, spices, and salt in a shallow dish. Heat oil and butter in a skillet over medium high heat. Dredge fish in flour and fry until golden brown, then sprinkle with salt.
- Plate each dish with quinoa, pieces of fish, cilantro lime slaw, and toppings. Serve with lime wedges and additional salt as needed.
Notes
You will probably have extra sauce which can be saved for future slaw or drizzling on the bowls. Nutrition is based on 4 servings using half the sauce and half the flour mixture for the fish since some will remain in the bowl.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 2mg
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