Fish Taco Bowls

Brandon and I have started doing Taco Tuesday night dinners in our house and we love it! Every week we change things up: chicken, fish, beef, pork. We constantly mix it up. This past week we did fish and I found this recipe on Pinterest.

After traveling all last week we felt like we ate so much more bread than we usually do so I decided to ditch the tortillas this week and try out a bowl instead. Such a great decision too, because it was amazing! So yummy that I have to share with all of you!!

Check it out:

(I made a few substitutions you’ll see below)

Screen Shot 2016-08-19 at 7.36.10 PM

(photo by:

For the Slaw:
  • ¼ cup oil
  • ¼ cup water
  • ½ cup chopped green onions
  • ½ cup cilantro leaves
  • 1-2 cloves garlic
  • ½ teaspoon salt
  • juice of 2 limes
  • ½ cup sour cream, Greek yogurt, or mayo (I used this mayo: click here to see)
  • 3-4 cups shredded purple and green cabbage
For the Fish Taco Bowls:
  • 1 cup quinoa
  • 1 lb. cod or other white fish (I used cod, it’s easy to cut before cooked)
  • ½ cup flour (I used almond flour)
  • 2 teaspoons EACH cumin and chili powder
  • ¼ to ½ teaspoon cayenne pepper (this is what makes it spicy so adjust to taste)
  • 1 teaspoon salt
  • 1 tablespoon EACH butter and olive oil (I used ghee: click here to see)
  • avocado, pepitas, cotija cheese, lime wedges, or other extras for serving
  1. SLAW: Pulse the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky. 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). 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. 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 and sprinkle with the salt.
  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.

Leave a Reply

2 Comments on "Fish Taco Bowls"

What are your thoughts? Leave a reply.

Sort by:   newest | oldest

Totally gonna try this, Tina! Enjoying all of your posts so much. Thanks for sharing!!!

Jogging With Jack

Love this!! It looks like something the kids would like really well if I adjust the heat on theirs a bit. Thanks for the good share!