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.
Spicy Fish Taco Bowls with Cilantro Lime Slaw
(Adapted from pinch of yum)
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.
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.
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.
