Fish Taco Bowls


The Slaw

  • ¼ c. oil

  • ¼ c. water

  • ½ c. chopped green onions

  • ½ c. cilantro leaves

  • 1–2 cloves garlic

  • ½ tsp. salt

  • juice of 2 limes

  • ½ c. sour cream, Greek yogurt, or mayo

  • 3–4 c. shredded purple and green cabbage

Fish Taco Bowls

  • 1 c. quinoa

  • 1 lb. cod or other white fish

  • 1/2 c. flour

  • 2 tsp. EACH cumin and chili powder

  • 1/4 to 1/2 tsp. cayenne pepper (this is what makes it spicy so adjust to taste)

  • 1 tsp. salt

  • 1 tsp. EACH butter and olive oil

  • avocado, pepitas, cotija cheese, lime wedges, or other extras for serving


  1. Pulse the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky.

  2. 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).

  3. Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.

  4. Prepare the quinoa according to package directions.

  5. Pat the cod dry with paper towels and cut into bite-sized pieces.

  6. Combine the flour, spices, and salt in a shallow dish.

  7. Heat the oil and butter in a large skillet over medium high heat.

  8. 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.

    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.