Los mejores bowls de tacos de pescado

Ingredientes

• 1 pound white fish fillets (cod, mahi-mahi, or tilapia)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups shredded cabbage (green or red, or a mix)
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar (or honey)
• Salt and pepper to taste
• 1/2 cup sour cream (or Greek yogurt)
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro
• 1/2 teaspoon garlic powder
• Pinch of cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups cooked rice (white or brown)
• 1 avocado, sliced
• Lime wedges, for serving
• Optional toppings: black beans, corn, pico de gallo, hot sauce

Preparación

1. 1

   Prep the Slaw: In a large bowl, combine the shredded cabbage, carrots, and cilantro.

2. 2

   In a small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, sugar, salt, and pepper.

3. 3

   Pour the dressing over the cabbage mixture and toss well to combine. Refrigerate for at least 15 minutes.

4. 4

   Cook the Fish: In a medium bowl, toss the fish pieces with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.

5. 5

   Heat a large skillet over medium-high heat. Add the fish and cook for 3-5 minutes per side, or until cooked through and flaky.

6. 6

   Make the Creamy Sauce: In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, cilantro, garlic powder, cayenne pepper (if using), salt, and pepper.

7. 7

   Taste and adjust seasonings as needed.

8. 8

   Assemble the Bowls: Divide the cooked rice (or quinoa) among bowls.

9. 9

   Top with the slaw, cooked fish, and avocado slices.

10. 10

    Drizzle generously with the creamy sauce.

11. 11

    Garnish with lime wedges and any other desired toppings, like black beans or pico de gallo.

12. 12

    Serve immediately and enjoy!