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–+ servings

Fish Taco Bowls

Seared fish served over rice and coleslaw with veggies, herbs and delicious sauce
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Course
Servings 4 servings

Ingredients
  

For the fish:

  • 4 frozen cod filets defrosted overnight
  • seasoning of your choice I used chili garlic powder, chili powder, salt and pepper
  • 1/2 tbsp oil for frying

For the coleslaw:

  • 1 bag coleslaw mix
  • 2 tbsp white or other vinegar I used rice vinegar and lemon white baslamic
  • 2 tbsp mayo
  • salt and pepper
  • 1 tbsp lime juice

For the sauce:

  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1/2 tsp chipotle pepper powder
  • 1/2 tsp chili powder
  • 1 clove garlic minced
  • salt and pepper to taste

For the bowls:

  • cooked white rice optional
  • coleslaw
  • red bell pepper strips
  • sliced scallions
  • cilantro leaves
  • seared cod
  • chipotle lime sour cream sauce

Instructions
 

For the fish:

  • Pat fish dry and rub with your seasonings. Heat a bit of oil in a skillet over medium high until very hot. Add the fish filets and let them cook undisturbed until the brown nicely. Reduce heat and flip them and cook until fully cooked through.

For the coleslaw:

  • Combine ingredients, toss well and taste and adjust seasoning.

For the sauce:

  • Mix all the ingredients in a bowl and stir well. Taste and adjust as needed.

To assemble:

  • Place some cooked rice in the bottom of the bowl. Top with coleslaw, then seared fish, then peppers and herbs and drizzle with some sauce. Serve with extra sauce on the side.
Keyword Lunch, Main Dish, Seafood
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