These spicy fish taco bowls are perfect for a summer meal. The cilantro lime slaw adds a delicious and refreshing contrast to the spicy seafood filling. These tacos can be made in just a few minutes and are perfect for a quick and easy lunch or dinner.
1pound of fresh fish (tilapia, cod, catfish, etc.)
1tablespoon of olive oil
One lime
1teaspoon of chili powder
1teaspoon of cumin
Salt and pepper to taste
1/2cup of chopped cilantro
1/2cup of chopped tomatoes
1/4 cup of chopped onion
1jalapeƱo pepper, seeded and finely diced (optional)
For the Fish Taco Bowls:
1poundcod or tilapia fillets
1cupquinoa
1/2cup flour
1teaspoons cumin
1teaspoons chili powder
1teaspoon salt
1teaspoon olive oil
banana, pepitas, cotija cheese, nacho cheese, lime wedges, or both may be served along with avocado.
Instructions
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.
Fish
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.
Keyword spicy fish taco bowls, spicy fish taco bowls with cilantro lime slaw