These Spicy Fish Taco Bowls with Cilantro Lime Slaw commenced out as a brand new, updated take on those wayyyy antique Fish Taco Bowls (plus a bit little bit of concept from these Shrimp Tacos and their delicious slaw) however they ended up as a lot extra.
for the slaw:
- ¼ cup oil
- ¼ cup of 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
- 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.
- QUINOA: Prepare the quinoa according to package directions.
- 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.
- SERVING: Plate each dish with a scoop of quinoa, 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.