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Spicy Fish Taco Bowls with Cilantro Lime Slaw

Name: Spicy Fish Taco Bowls with Cilantro Lime Slaw
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: For the Slaw:; ¼ cup oil; ¼ cup water; ½ cup chopped green onions; ½ cup cilantro leaves; 1–2 cloves garlic; ½ teaspoon salt; juice of 2 limes; ½ cup sour cream, Greek yogurt, or mayo; 3–4 cups shredded purple and green cabbage; For the Fish Taco Bowls:; 1 cup quinoa; 1 lb. cod or other white fish; 1/2 cup flour; 2 teaspoons EACH cumin and chili powder; 1/4 to 1/2 teaspoon cayenne pepper (this is what makes it spicy so adjust to taste); 1 teaspoon salt; 1 tablespoon EACH butter and olive oil; avocado, pepitas, cotija cheese, lime wedges, or other extras for serving

Prep Time

20m

Cook Time

30m

Total Time

50m

This spicy fish taco bowl recipe features tender cod, fluffy quinoa, and zesty cilantro lime slaw. The slaw is made with chopped green onions, cilantro leaves, garlic, lime juice, and a creamy base. The fish is dusted with a spicy seasoning blend and pan-fried until crispy. Serve with avocado, pepitas, cotija cheese, and lime wedges.

Recipe Options

Ingredients

Servings: 4

Scale:

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0.5

½ cup chopped green onions

½ cup cilantro leaves

½ cup sour cream, Greek yogurt, or mayo

3–4 cups shredded purple and green cabbage

1 lb. cod or other white fish

2 teaspoons EACH cumin and chili powder

1/4 to 1/2 teaspoon cayenne pepper (this is what makes it spicy so adjust to taste)

1 tablespoon EACH butter and olive oil

avocado, pepitas, cotija cheese, lime wedges, or other extras for serving

Pulse the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky. Add the sour cream and pulse again until just combined (you don’t want it totally smooth green – just like an herb-loaded creamy sauce). Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.

Prepare the quinoa according to package directions.

Pat the cod dry with paper towels and cut into bite-sized pieces. Combine the flour, spices, and salt in a shallow dish. Heat the oil and butter in a large skillet over medium high heat. Dredge each piece of fish in the flour and add to the hot pan, frying for a few minutes on each side. When the fish is golden brown, remove from pan and sprinkle with the salt.

Plate each dish with a scoop of quinoa, a few pieces of fish, a scoop of cilantro lime slaw, and avocado or any other extra toppings you like. Serve with lime wedges and additional salt as needed.

Spicy Fish Taco Bowls with Cilantro Lime Slaw

Ingredients

For The Slaw

For The Fish Taco Bowls

Steps

Notes

Nutrition Facts

Spicy Fish Taco Bowls with Cilantro Lime Slaw

Ingredients

For The Slaw

For The Fish Taco Bowls

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts