Fish Taco Bowls


Fish Taco Bowls

5.0 rating based on 1 rating
Fish tacos without the tortillas -- serve with guacamole.
  • Serves:4

Nutrition per portion

  • 1 lb tilapia fillets
  • EVOO
  • 2 tsp fish rub
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 bag coleslaw mix
  • 1/2 c sliced scallions
  • 1/2 c mayonnaise
  • 2 Tbsp lime juice
  • 1 tsp green Tabasco sauce
  • salt to taste
  • Guacamole to serve with
  1. If fish is frozen, thaw overnight in fridge.
  2. Mix the fish rub, chili powder, and cumin.
  3. Pat fish dry, then rub with 2 tsp EVOO.
  4. Rub with rub mix.
  5. Let come to room temperature.
  6. Make dressing by whisking together mayonnaise, lime juice Tabasco and salt.
  7. Brush a heavy skillet with EVOO.
  8. Heat over medium-high for one minute.
  9. Add fish and cook about 4 minutes on each side.
  10. Mix half the green onions into the coleslaw mix.
  11. Stir enough dressing into cabbage mixture to moisten.
  12. Let fish cool slightly on cutting board.
  13. Use 2 forks to shred fish.
  14. Place cabbage mixture in 4 bowls.
  15. Top with shredded fish and rest of onion.
  16. Add dressing.
  17. Serve with guacamole.


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