Spicy Fish Taco Bowls with Cilantro Lime Slaw
Ingredients
- ¼ cup ¼ cup oil
- ¼ cup ¼ cup water
- ½ cup ½ cup chopped green onions
- ½ cup ½ cup cilantro leaves
- 12 – cloves garlic
- ½ teaspoon ½ teaspoon salt
- 2 juice of limes
- ½ cup ½ cup sour cream, Greek yogurt, or mayo
- 34 – cups shredded purple and green cabbage
- 1 cup 1 cup quinoa
- 1 lb. cod or other white fish
- 1/2 cup 1/2 cup flour
- 2 teaspoons 2 teaspoons EACH cumin and chili powder
- 1/41/2 to teaspoon cayenne pepper (this is what makes it spicy so adjust to taste)
- 1 teaspoon 1 teaspoon salt
- 1 tablespoon 1 tablespoon EACH butter and olive oil
- avocado, pepitas, cotija cheese, lime wedges, or other extras for serving
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Instructions
- 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.
Source
Original recipe: View Original