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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 550kcal 27%
Fat 30g 46%
Saturated Fat 10g 50%
Carbohydrates 50g 16%
Fiber 8g 32%
Sugar 5g 10%
Protein 30g 60%
Cholesterol 70mg 23%
Sodium 800mg 33%

Percent Daily Values are based on a 2,000 calorie diet.

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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 20m

Cook 30m

Total 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.