No-Tortilla Fish Taco Bowls
Ingredients
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon dried thyme
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 limes, divided
- 6 tablespoons olive oil, divided
- 1 ½ pounds skinless cod fillets, about 1-inch thick
- 4 cups shredded green and red cabbage
- 1 cup shredded carrots
- 2 tablespoons olive oil
- ½ teaspoon salt, or to taste
- ½ teaspoon ground cumin
- ½ cup mayonnaise
- 2 chipotle peppers in adobo sauce, minced
- ¼ teaspoon salt, or to taste
- ¼ teaspoon cayenne pepper, or to taste
- ¼ cup chopped fresh cilantro
- ½ cup prepared guacamole
- lime wedges
- 1 cup chopped fresh tomatoes
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Instructions
- Combine onion powder, garlic powder, smoked paprika, thyme, cayenne, salt and pepper in a large resealable plastic bag; shake to combine. Add juice of 1/2 lime and 1/4 cup olive oil and mix well.
- Place cod fillets in the bag, reseal, and gently move fillets around in the bag until well coated with seasoning mix; refrigerate 30 to 60 minutes.
- Meanwhile, place cabbage and carrots in a large bowl.
- Stir 2 tablespoons olive oil, salt, cumin, and juice of 1/2 lime together in a small bowl; pour over cabbage mixture and toss to combine; place slaw in the refrigerator.
- Place mayonnaise, chipotle peppers, juice of 1/2 lime, 1/4 teaspoon salt, and 1/4 teaspoon cayenne in a small container with a well-fitting lid; cover and shake vigorously; refrigerate until needed. Slice remaining 1/2 lime to use for garnish.
- Heat remaining 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add fish fillets to the hot oil; cook undisturbed until fish begins to turn white around the edges, 2 to 3 minutes. Turn fish gently with a spatula; cook until fish flakes easily with a fork, 2 to 3 minutes more. Remove to a platter and keep warm.
- To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.
Source
Original recipe: View Original