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This is really good dish. Light and refreshing with a variety of flavors. My presentation threw my husband off, because it does taste better all mixed together than separate. With Summer right around the corner I love dishes like this to balance out all the heavy grilling we do.

Instead of making the cabbage I just used a prepackaged broccoli slaw mix then used the dressing from the recipe below.

Same with the fish I did a short cut using the frozen cod I found at Trader Joe’s.

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Spicy Fish Taco Bowls with Cilantro Lime Slaw

(Adapted from pinch of yum)


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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


Pulse the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky.


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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).


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Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.


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For the Fish Taco Bowls:

1 cup quinoa

1 lb. cod or other white fish

½ cup 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


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.

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