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Fish taco bowls have surged in popularity over recent years, and for good reason. These vibrant and healthy meal options combine the best of both worlds: they offer a satisfying, hearty dish while maintaining an emphasis on fresh, nutrient-rich ingredients. With their roots in traditional Mexican cuisine, fish taco bowls are more than just a meal; they are an experience that caters to the senses.

Fish Taco Bowls with Slaw

Discover the delicious world of Zesty Fish Taco Bowls with Crunchy Slaw! This vibrant dish combines flaky, seasoned fish with a refreshing slaw made of cabbage, carrots, and cilantro, all served over a base of quinoa or brown rice. Perfect for busy weeknights or a quick lunch, these taco bowls are not only easy to prepare but also customizable to suit your taste. Enjoy a nutritious meal that’s both satisfying and packed with flavor, ideal for any occasion!
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Ingredients
  

For the Fish:

1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)

1 tsp chili powder

1 tsp paprika

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

Juice of 1 lime

For the Slaw:

2 cups green cabbage, shredded

1 cup red cabbage, shredded

1 medium carrot, grated

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

1 tbsp apple cider vinegar

1 tsp honey or agave syrup

Salt and pepper, to taste

For the Bowls:

2 cups cooked quinoa or brown rice

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1 lime, cut into wedges

Optional: sliced jalapeños for heat

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Instructions
 

Prepare the Fish:

    In a medium bowl, mix together chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub this spice mixture over both sides of the fish fillets. Drizzle with olive oil and lime juice, allowing it to marinate for about 15-20 minutes.

      Make the Slaw:

        In a large bowl, combine green cabbage, red cabbage, grated carrot, and chopped cilantro. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Set aside.

          Cook the Fish:

            Heat a non-stick skillet over medium-high heat. Once hot, add the marinated fish fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from the heat and let rest for a few minutes before flaking into large pieces.

              Assemble the Bowls:

                Divide cooked quinoa or brown rice among four bowls. Top each bowl with flaked fish, a generous portion of slaw, avocado slices, and cherry tomatoes. Squeeze lime juice over the top and add jalapeños if desired.

                  Serve:

                    Serve immediately, offering extra lime wedges on the side for additional zing. Enjoy your fresh and flavorful fish taco bowls!

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                        Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4