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.
Step1
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.
Step2
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.
Step3
Meanwhile, place cabbage and carrots in a large bowl.
Step4
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.
Step5
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.
Step6
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.
Step7
To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.
Prepare Time:
20 mins
Cook Time:
6 mins
Total Time:
30 hours 26
Servings:
4
Calories:
678 kcal
Carbohydrate:
20 g
Cholesterol:
84 mg
Dietary Fiber:
7 g
Protein:
34 g
Saturated Fat:
8 g
Sodium:
933 mg
Total Fat:
54 g
