Fish Taco Bowl

Craving tacos without the carbs? These white fish taco bowls burst with vibrant flavors - tender white fish, fresh taco slaw, and a creamy, spicy sauce. Ready in a flash and healthy too, give taco night an upgrade with this fish bowl recipe!

📝 Ingredients

• 1 pound White Fish (– cleaned, patted dry and cut into larger bite sized pieces (SEE NOTES))
• 1/4 Cup Flour
• 1 tsp EACH: Smoked Paprika, Cumin, Chili Powder
• 1/4 tsp Cayenne Pepper (- or more to taste (increase to 1/2 tsp if you like it spicy))
• To Taste Kosher Salt & Fresh Ground Pepper
• 2 TBS Neutral Oil ((Canola or Grapeseed))
• 5 Cups Purple and/or Green Cabbage (– finely shredded (SEE NOTES))
• 1/3 Cup Cilantro Leaves (– roughly chopped)
• 4 Green Onions (– thinly sliced)
• 1/2 large Red Onion (– peeled & thinly sliced)
• 1 large clove Garlic (– minced)
• 1/2 Cup Apple Cider Vinegar
• 1 heaping TBS Granulated Sugar
• 3/4 Cup Sour Cream or Greek Yogurt ((SEE NOTES))
• 2 tsp Lime Juice
• 2 Red Fresno Chilies (– stemmed, seeded and roughly chopped)
• 1 clove Garlic (– smashed and peeled)
• 3/4 tsp Chili Powder (- or more to taste)
• To Taste Cooked Cauliflower Rice, White Rice, or Quinoa
• Optional Additions and Toppings: Avocado, Pepitas, Crumbled Cotija, Sliced Jalapenos, Cherry Tomatoes, Microgreens, Fresh Herbs (cilantro, green onion) Tortilla Strips & Lime Wedges

👨‍🍳 Instructions

1. 1Make the Taco Slaw: Combine cabbage, cilantro and onions in a large bowl. In a small bowl, whisk together garlic, vinegar, sugar, ½ teaspoon kosher salt and pinch of pepper. Poor over the cabbage mixture and stir to combine. Cover and refrigerate until ready to use.
2. 2Make the Crema Sauce: Make the Spicy Crema Sauce: Place all ingredients in the bowl of a food processor along with ¼ teaspoon kosher salt. Process until smooth. If a thinner crema is desired, stream in half and half, one tablespoon at a time, until desired consistency is reached. Taste and adjust for seasoning. Set aside in the refrigerator until ready to use. (Store any leftover sauce in a covered container in the refrigerator for up to 3 days)
3. 3Cook the White Fish Pieces: Coat Fish and Cook Fish: Combine the flour, spices and 1 teaspoon salt in a large bowl. Dust the fish all over with flour mixture. Heat oil in large skillet over medium-high heat. Add fish to pan and cook, for 2-3 minutes on each side (turning once), or until fish is cooked through. NOTE: Depending on the size of your skillet, you may need to cook fish is batches as to not over-crowd the pan). Transfer fish to a plate and season with salt and pepper.
4. 4Assemble the Fish Taco Bowls: Add the slaw to a serving bowl, or individual bowls and top with fish and desired add-ins or toppings. Drizzle with crema and enjoy!