Spicy Fish Taco Bowls with Cilantro Lime Slaw #Dinner #EasyRecipe

Spicy Fish Taco Bowls with Cilantro Lime Slaw #Dinner #EasyRecipe

Fiery Fish Taco Bowls with cilantro lime slaw – firm, new, thus yummy! quinoa, slaw, avocado, and fresh fish!

That is to say, what it truly comes down to is the eating. I simply need to do the eating part. You know, the part where I stack my plate up with light and firm fish, quinoa, cilantro lime slaw, and avocados and simply GO. WILD.

This formula is only a basic, refreshed, re-new ed go up against these old Spicy Fish Taco Bowls that I posted 800 years prior. It's the main dish I made after I returned home for our outing, and now I have another issue: can't stop won't stop. This is a "bowl" otherwise known as plate otherwise known as mix platter that is brimming with sustenance, shading, and flavor. Since we don't take anything less, right, group? Capacity to the BOWL.


Spicy Fish Taco Bowls with Cilantro Lime Slaw #Dinner #EasyRecipe

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

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


  1. 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.
  2. QUINOA: Prepare the quinoa according to package directions.
  3. 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.
  4. 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.
For more detail : bit.ly/2RcK8sC

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