Spicy Fish Taco Bowls
Ingredients
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
The Fish Taco Bowls
-
1
cup
quinoa
-
1
lb.
cod or other white fish
-
½
cup
flour
-
2
teaspoons
cumin
-
2
teaspoons
chili powder
-
¼ to ½
teaspoon
cayenne pepper
-
1
teaspoon
salt
-
1
tablespoon
butter
-
1
tablespoon
olive oil
-
to taste
avocado, pepitas, cotija cheese, lime wedges, or other extras for serving
Instructions
- Prepare the slaw by pulsing the slaw ingredients in order until chopped, then mix with the cabbage and refrigerate.
- Cook the quinoa according to package directions.
- Dry the cod and cut it into pieces, then dredge in a mixture of flour and spices.
- Heat oil and butter in a skillet and fry the fish until golden brown, then sprinkle with salt.
- Assemble the bowls with quinoa, fish, slaw, and any additional toppings, serving with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
500mg
Cholesterol
60mg
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