Fish Taco Bowls with Cilantro Lime Cole Slaw

Fish Taco Bowls with Cilantro Lime Cole Slaw

So, every Tuesday is 'Taco Tuesday' at a local restaurant called Flying Burrito. It's kind of a tradition for my roommate and I to go eat fish tacos...every Tuesday.  I can seriously finish those $2 tacos in two bites, so I naturally order three of them every time. The crispiness of the fried fish, the crunchiness of the lettuce, freshness of the salsa.... my mouth is watering just thinking about it!

I was inspired to recreate this recipe at home to satiate my craving for fish tacos. Seriously though, so delicious... especially the cilantro lime sauce (so good, I can put it on everything). I had so much of the cilantro lime sauce and cabbage leftover that I may make a batch of slaw again later this week!

YOU MUST TRY!

❤ Yeji


For the Cilantro Lime Cole Slaw:

¼ cup oil
½ cup chopped green onions
½ cup cilantro leaves
1-2 cloves garlic
½ teaspoon salt
juice of 2 limes
½ cup Greek yogurt
3-4 cups shredded purple and green cabbage

For the Fish Taco Bowls:

1 cup quinoa
1 lb. cod or other white fish
½ cup flour
2 teaspoons EACH cumin and paprika powder
1 tablespoon garlic powder
¼ to ½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil

avocado, cheese, lime wedges, or other extras sides

INSTRUCTIONS

  1. SLAW: Blend (I used an emersion hand blender) the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky. Add the greek yogurt and blend again until just combined. 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. Cover 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 (adjust to taste).
  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.

Baking & Pastry Arts student
Aspiring food stylist