This taco bowl is a great way to spice up your fish tacos and add some veggies to the mix. The cilantro lime slaw is a perfect compliment to the spicy fish and is sure to make your taste buds tingle.
Spicy fish tacos are always a hit, but what if you could enjoy them in a bowl instead of on a taco shell? That’s where these bowls come in, and they’re just as delicious as they are fun. The spicy fish is fried until crispy, then mixed with diced tomatoes, onions, and fresh cilantro. The slaw is light and refreshing, and it perfectly complements the spicy fish.
Why You’ll Love This spicy fish taco bowls with cilantro lime slaw
If you love fish tacos, but want to eat them in a bowl instead of on a tortilla, these spicy fish tacos are the perfect solution. These bowls are delicious, and they’re easy to make as well. Great for lunch or dinner, these spicy fish taco bowls are a fun and delicious way to enjoy tacos. You can also make them in the morning and have them ready for dinner. They’re great for a party as well, but they can also be made ahead of time.
Cilantro leaves : Cilantro leaves are a popular herb used in Mexican and Indian cuisine. The leaves have a strong, pungent flavour that some people love and others hate. Cilantro is a good source of vitamins A and C, as well as minerals like potassium and magnesium.
Garlic : Garlic is a bulbous plant that is related to the onion. It grows in many parts of the world and is used in cooking for its flavour and health benefits.
Quinoa : Quinoa is a nutritious grain-like crop that has become popular in recent years. It is high in protein and fiber, and it has a nutty flavour that many people enjoy. Quinoa can be cooked in a variety of ways, and it is a versatile ingredient that can be used in both sweet and savoury dishes.
Chef’s Tips of spicy fish taco bowls with cilantro lime slaw
- Use fresh fish here, but if you can’t find it, substitute canned tuna. You’ll still end up with a tasty meal.
- You may use hard or soft corn tortillas for this dish.
- If using the latter, make sure that you warm them before serving. This dish can be prepared in under 30 minutes, so it is perfect for a weekday dinner.
- Queso fresco is a cheese that comes from Spain.
- It’s similar to mozzarella, but it has a much milder flavor and higher moisture content.
- The slaw is delicious, but the spicy fish taco bowls with cilantro lime slaw recipe can be prepared without it.
- If you are not a fan of cabbage, you can substitute shredded lettuce for the slaw.
- Serve this dish with a side of guacamole.
Variations of spicy fish taco bowls with cilantro lime slaw
- These spicy fish taco bowls with cilantro lime slaw are very popular in the U.S.A, but they have been part of the Mexican culinary tradition since time immemorial.
- The main ingredients of this dish are a fried tortilla, cabbage, cilantro and lime.
- The main difference between Mexican and American tacos is the addition of onions, green chilies and sour cream. The slaw was invented in the U.S.A., but it is a popular side dish in Mexico and other parts of Latin America.
- In Mexico, the cabbage and cilantro are used raw in salads and other dishes.
- You can prepare them for this dish by chopping them finely, or by shredding the cabbage with a food processor.
- The lime juice is added at the end of cooking to preserve its freshness.
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How to make spicy fish taco bowls with cilantro lime slaw Recipe:
spicy fish taco bowls with cilantro lime slaw
- 1 pound of fresh fish (tilapia, cod, catfish, etc.)
- 1 tablespoon of olive oil
- One lime
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped tomatoes
- 1/4 cup of chopped onion
- 1 jalapeño pepper, seeded and finely diced (optional)
For the Fish Taco Bowls:
- 1 pound cod or tilapia fillets
- 1 cup quinoa
- 1/2 cup flour
- 1 teaspoons cumin
- 1 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon olive oil
- banana, pepitas, cotija cheese, nacho cheese, lime wedges, or both may be served along with avocado.
- Preheat the oven to 350 degrees Fahrenheit. Heat the olive oil in a large skillet over medium heat. Season the fish with chili powder, cumin, salt and pepper. Cook the fish until it is golden brown on both sides. Place the fish on a baking sheet and bake for 10 minutes.
- In a medium bowl, mix together the cilantro, tomatoes, onion and avocado. Season with salt and pepper to taste.
- To assemble the tacos, place a scoop of slaw in the center of each plate. Top with cooked fish and serve immediately.
- Pat the cod fish with paper towels and cut into bite-sized pieces. Pour the flour, spices, and salt in a shallow dish and combine the ingredients. Heat the oil and butter in a large skillet over medium-high heat. Add the fish to the pan, cooking for about three minutes on each side until each side has lightly browned. Remove the fish from the pan and season with salt.