Fish Taco Bowl

Servings: 4


For the Slaw

  • ¼ cup Grapeseed oil
  • ¼ cup water
  • ½ cup chopped green onions
  • ½ cup cilantro leaves (optional)
  • 1-2 cloves garlic
  • ½ teaspoon salt
  • 2 limes juiced
  • ½ cup plain Greek yogurt or sour cream
  • 3-4 cups shredded purple and green cabbage

For the Taco Bowls

  • 1 cup quinoa
  • 1 lb cod or other white fish
  • ½ cup brown rice flour or whole wheat flour (can use white all purpose flour if that’s what you have)
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • avocado, salsa, lime wedges and shredded mozzarella cheese for serving



  1. Blend the oil, water, green onions, cilantro (if using), garlic, salt and lime juice in a blender or processor until chopped/chunky. Add the sour cream and pulse again until just combined (you don’t want it totally smooth more like an herby creamy sauce).
  2. Toss the sauce with the cabbage and Let it sit in the fridge while you prepare the other ingredients.


  1. Prepare the quinoa according to package directions.


  1. Pat the cod dry with paper towels and cut into bite-sized pieces.
  2. Combine the flour, spices, and salt in a shallow dish.
  3. Heat the oil in a large skillet over medium high heat.
  4. Dredge each piece of fish in the flour and add it to the hot pan, frying for a few minutes on each side. When the fish is golden brown, remove from pan and sprinkle with the salt.


  1. Plate each dish with a scoop of quinoa, a few pieces of fish, a scoop of lime cabbage slaw, and avocado, salsa, grated cheese or any other toppings you like.
  2. Serve with lime wedges

Inspired by: