Rating
Published Feb 25th
Prep 20m Cook 6m Additional 1d 6h Ready In 1826m
Servings 4 Calories 678 kcal
This fish taco bowl recipe is everything but the tortilla. Spicy, seasoned pan-fried fish tops slaw, and is garnished with guacamole, fresh cilantro, tomatoes, and lime.
Recipe Ingredients
- 1.5 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.25 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper, or to taste
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon freshly ground black pepper, or to taste
- 2 limes, divided
- 6 tablespoons olive oil, divided
- 1.5 pounds skinless cod fillets, about 1-inch thick
- 4 cups shredded green and red cabbage
- 1 cup shredded carrots
- 2 tablespoons olive oil
- 0.5 teaspoon salt, or to taste
- 0.5 teaspoon ground cumin
- 0.5 cup mayonnaise
- 2 chipotle peppers in adobo sauce, minced
- 0.25 teaspoon salt, or to taste
- 0.25 teaspoon cayenne pepper, or to taste
- 0.25 cup chopped fresh cilantro
- 0.5 cup prepared guacamole
- lime wedges
- 1 cup chopped fresh tomatoes
Cooking Directions
- 1 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.
- 2 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.
- 3 Meanwhile, place cabbage and carrots in a large bowl.
- 4 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.
- 5 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.
- 6 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.
- 7 To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.
Nutrition Facts
- Calories 678 kcal
- Carbohydrate 20 g
- Cholesterol 84 mg
- Fiber 7 g
- Protein 34 g
- Saturated Fat 8 g
- Sodium 933 mg
- Fat 54 g