Making Fish Taco Bowls

I love fish tacos, but I struggle to get all my desired toppings into a taco and therefore they tend to get messy to eat. So why not just put all the stuff in a bowl and eat it with a fork? Inspired by Buddha bowls, I decided to make a fish taco bowl.

Watch Me Make It

My 'Recipe' (because you know I don't really have one)

Mexican Slaw:

Dressing - 1 clove garlic minced, zest and juice of 1 lime, 1 tsp garlic powder, 1 tsp cumin, 1 tsp chili powder, pinch of salt, 1 TBSP plain greek yogurt.

Slaw - 2 cups shredded cabbage, thinly sliced red onion, 2 scallions, chopped jalapeno, fresh cilantro

*Combine dressing and slaw, set aside

Spicy Cream/Dressing:

Spice up plain Greek yogurt with lime juice, salt, sriracha hot sauce, or a teaspoon of chipotle paste.

The Fish:

Rinse and blot dry 2 cod fillets.

Seasoned Flour - 2 TBSP flour, 2 pinches of salt, 1 tsp garlic powder, 1 tsp chili powder.

*Squeeze a little lime juice over the fish and then dredge the fish in the flour. Cook in hot cast iron pan for 2-3 minutes on each side.

Assembly:

Place a handful of salad greens in a bowl. Lightly dress with a bit of lime juice and a drizzle of olive oil. Top with the slaw, and other taco toppings of your choice. Add on the fish and drizzle the spicy dressing over top. Serve and enjoy.

Topping Ideas

You can use whatever topping sounds good to you. I'm a big fan of any of the following:

-black beans, diced tomatoes, chopped onions or scallions, cheese, cilantro lime rice or spanish rice, avocado, bell peppers, fresh or pickled jalapenos, pico de gallo.

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