Finally!!! A warm day! Winter has loosened her grip for at least a few days and I plan to take full advantage of it! I love that this recipe combines all my favorites from a spicy fish taco without the hassle of crumbly corn tortillas. The cilantro lime slaw is positively scrumptious. I usually have about 1/2 cup of the sauce left over and I love to use it as a dip for my tortilla chips.
The best thing to do is make the slaw first and let it sit to soften up the cabbage a bit. This also let you sample the sauce with chips while you cook. 🙂
I bought the pre-shredded bag of coleslaw mix because who wants to be shaving cabbage when it is finally nice out? I bought red cabbage as well as green cabbage mix since I will be making a dish tomorrow that also contains shredded cabbage. I mixed them together for aesthetics but either one would work just fine.
In a food processor I combined the oil, water, green onions, cilantro, garlic, lime juice, and salt. I pulsed it a few times to make a pulp. I then added the greek yogurt and pulsed a few times to make a “pulpy” sauce.
Then I poured a little more than half of it over the cabbage, stirred it up, and set it aside to soften.
Meanwhile, I was cooking some quinoa. I used red quinoa for this dish since that is what I had on hand but there is so much flavor elsewhere that the type of quinoa really won’t influence the flavor of the dish much. If you happen to have leftover quinoa from a previous meal, that would be a great time saver as well since the quinoa doesn’t really need to be hot.
The fish was also very easy to make – especially since it is cut into chunks before you cook it. That ensures a similar cooking time for all the pieces. I used my whole grain gluten free flour mix but you could use whole wheat flour if you’d like. Just be sure not to use white (all purpose) flour!
Mix in the seasonings and dredge your pieces of fish in it and cook in hot oil (not much). Be sure to let it brown on one side before flipping it. If you turn it too much the coating will fall off since there is no egg wash to bind it to the fish.
To plate it, all you need to do it layer the quinoa and slaw and top with fish. I added some avocado because I love it but I don’t think you need it.
Enjoy!
Keilee
Yields 4 servings
This quick dish provides all the flavors of a spicy, crispy fish taco without the crumbling corn tortilla. You will want to drink up the cilantro lime sauce makes this dish shine!
20 minPrep Time
10 minCook Time
30 minTotal Time
Save Recipe
Ingredients
- 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 plain, unsweetened Greek yogurt
- 3-4 cups shredded purple or green cabbage, or slaw mix
- 1 lb. cod or other white fish, cut into 1 inch cubes
- 1/2 cup whole wheat or whole grain flour mix
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1/4 - 1/2 teaspoon cayenne pepper, adjust to taste
- 1 teaspoon salt
- 2 tablespoon neutral oil (I used grapeseed)
- 1 cup cooked quinoa
- Avocado and lime wedges, for serving (optional)
Instructions
- Combine oil, water, green onions, cilantro, garlic, salt and lime juice in a food processor.
- Pulse a few times until pulpy or chunky but combined.
- Add greek yogurt and pulse a few times just to combine.
- Pour a little more than half of the sauce onto the cabbage or slaw mix.
- Stir to combine and set aside to soften as you prepare the fish.
- Combine flour and seasonings (through salt) in a shallow dish.
- Heat a large skillet over medium high heat then add the oil. The oil is ready when you sprinkle a few drops of water and they sizzle.
- Dredge the fish in the flour mixture, ensuring all sides are covered.
- Add the fish pieces to the oil and cook for a few minutes per side until golden brown and the fish is cooked through.
- Layer the quinoa and slaw then top with fish.
- Serve with avocado and lime wedges or drizzle with more of the slaw sauce.
Notes
Recipe from https://pinchofyum.com/spicy-fish-taco-bowls-with-cilantro-lime-slaw#tasty-recipes-41812.
Calories
Fat
Carbs
Protein
