Spicy Fish Taco Bowls with Cilantro Lime Slaw
Prep
20m
·
Cook
30m
·
Total
50m
About This Recipe
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.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
4)
Scale
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For The Slaw
For The Fish Taco Bowls
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories867kcal43%
-
Fat52g2%
-
Saturated Fat15g0%
-
Carbohydrates62g3%
-
Fiber12g0%
-
Sugar7g0%
-
Protein45g2%
-
Cholesterol105mg5%
-
Sodium715mg35%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
You will probably have extra sauce – I just saved that for future slaw and/or to drizzle of the bowls. Nutrition is based off 4 servings using half the sauce amount and half the flour mixture for the fish, since you will still have some left in the bowl when you’re done.