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Spicy Fish Taco Bowls

 

Spicy Fish Taco Bowls WIth Cilantro Lime Slaw
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 or use  cauliflower rice (you will want about 1/2- 3/4 cup of cauli rice per person)
  • 1 lb. cod or other white fish
  • ½ cup almond flour
  • 2 teaspoons EACH cumin and chili powder
  • ¼ to ½ 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

INSTRUCTIONS

  1. SLAW: 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.
  2. QUINOA: Prepare the quinoa according to package directions. OR use cauliflower rice (although this recipe is quite ME, this is my preference)
  3. FISH: 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.
  4. SERVING: Plate each dish with a scoop of quinoa or cauli rice, 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.

Serves 4 –
423 calories
16 g fat
40 g carbs (with quinoa)
30 g protein

Recipe adapted from A Pinch of Yum

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