Fish Taco Bowls with Slaw

Fish taco bowls are a delightful and healthy meal option that has steadily gained popularity in the culinary world. This innovative dish combines vibrant flavors and textures, making it not only a feast for the palate but also a visual delight. The essence of fish taco bowls lies in their freshness and zest, which come from a medley of ingredients that celebrate the sea and the garden alike. With the right balance of nutritious components, these bowls offer a satisfying meal that can be enjoyed at any time of the day.

Dive into the world of fresh and zesty fish taco bowls, a delightful and nutritious meal that’s perfect for any occasion. Featuring flaky fish like cod or tilapia atop a hearty base of brown rice or quinoa, these bowls burst with vibrant flavors from a crunchy slaw and zesty lime dressing. Customizable and easy to prepare, they cater to every palate while offering impressive health benefits. Perfect for family dinners or casual gatherings, enjoy a colorful feast that’s as good for you as it is delicious!

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Ingredients

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

Juice of 1 lime

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, grated

¼ cup fresh cilantro, chopped

3 tablespoons mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon lime juice

1 tablespoon honey

Salt and pepper to taste

For Assembling the Bowls:

2 cups cooked brown rice or quinoa

1 avocado, diced

1 cup cherry tomatoes, halved

Lime wedges, for serving

Extra cilantro for garnish

Instructions

Prepare the Fish: In a bowl, whisk together the smoked paprika, cumin, garlic powder, salt, black pepper, olive oil, and lime juice. Coat the fish fillets with the spice mixture and set aside to marinate for at least 15 minutes.

Make the Slaw: In a large bowl, combine the green cabbage, red cabbage, carrots, and cilantro. In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, lime juice, honey, and a pinch of salt and pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Set aside to let the flavors meld.

Cook the Fish: Heat a non-stick skillet over medium-high heat. Add the marinated fish fillets and cook for 3-4 minutes on each side, or until the fish flakes easily with a fork. Remove from heat and break the fish into large chunks.

Assemble the Bowls: In serving bowls, layer the cooked brown rice or quinoa as the base. Top each bowl with chunks of the cooked fish, a generous scoop of slaw, diced avocado, and halved cherry tomatoes.

Garnish and Serve: Serve with lime wedges and extra cilantro on the side for garnish. Enjoy your delicious fish taco bowls!

Prep Time, Total Time, Servings: 20 min | 40 min | 4 servings