No-Tortilla Fish Taco Bowls
Description
This fish taco bowl recipe is everything but the tortilla. Spicy, seasoned pan-fried fish tops slaw, and is garnished with guacamole, fresh cilantro, tomatoes, and lime.
Ingredients
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1 1/2 teaspoons onion powder
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1/4 teaspoon dried thyme
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1/2 teaspoon cayenne pepper, or to taste
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1/2 teaspoon salt, or to taste
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1/4 teaspoon freshly ground black pepper, or to taste
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2 limes, divided
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6 tablespoons olive oil, divided
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1 1/2 pounds skinless cod fillets, about 1-inch thick
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4 cups shredded green and red cabbage
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1 cup shredded carrots
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2 tablespoons olive oil
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1/2 teaspoon salt, or to taste
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1/2 teaspoon ground cumin
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1/2 cup mayonnaise
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2 chipotle peppers in adobo sauce, minced
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1/4 teaspoon salt, or to taste
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1/4 teaspoon cayenne pepper, or to taste
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1/4 cup chopped fresh cilantro
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1/2 cup prepared guacamole
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lime wedges
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1 cup chopped fresh tomatoes
Directions
1
Combine onion powder, garlic powder, smoked paprika, thyme, cayenne, salt and pepper in a large resealable plastic bag; shake to combine. Add juice of 1/2 lime and 1/4 cup olive oil and mix well.
2
Place cod fillets in the bag, reseal, and gently move fillets around in the bag until well coated with seasoning mix; refrigerate 30 to 60 minutes.
3
Meanwhile, place cabbage and carrots in a large bowl.
4
Stir 2 tablespoons olive oil, salt, cumin, and juice of 1/2 lime together in a small bowl; pour over cabbage mixture and toss to combine; place slaw in the refrigerator.
5
Place mayonnaise, chipotle peppers, juice of 1/2 lime, 1/4 teaspoon salt, and 1/4 teaspoon cayenne in a small container with a well-fitting lid; cover and shake vigorously; refrigerate until needed. Slice remaining 1/2 lime to use for garnish.
6
Heat remaining 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add fish fillets to the hot oil; cook undisturbed until fish begins to turn white around the edges, 2 to 3 minutes. Turn fish gently with a spatula; cook until fish flakes easily with a fork, 2 to 3 minutes more. Remove to a platter and keep warm.
7
To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.