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.

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

INGREDIENTS
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

INSTRUCTIONS

  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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