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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.