Nutrition Month Featured Recipe: Fish Taco Bowl

Written by: Lianne Castelino

Published: Apr 2, 2016


Nutrition Month Featured Recipe: Fish Taco Bowl

Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Servings 4


For The Slaw

  • 1/4 cup Grapeseed Oil
  • 1/4 cup Water
  • 1/2 cup Chopped green onions
  • 1/2 cup Cilantro leaves (optional)
  • 1-2 cloves Garlic
  • 1/2 tsp Salt
  • 2 each Limes Juiced
  • 1/2 cup Plain Greek Yogurt or Sour Cream
  • 3-4 cups Shredded purple and green cabbage

For the Fish Taco Bowls

  • 1 cup Quinoa
  • 1 lb Cod or other white fish
  • 1/2 cup Brown rice flour or whole wheat flour  (can use white all purpose flour if that’s what you have)
  • 2 tsp Chili powder
  • 1 tsp Salt
  • 2 tbsp Olive Oil
  • Avocado, salsa, lime wedges and shredded mozzarella cheese for serving



  • Blend the oil, water, green onions, cilantro (if using), garlic, salt and lime juice in a blender or food 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).
  • Toss the sauce with the cabbage and Let it sit in the fridge while you prepare the other ingredients.


  • Prepare the quinoa according to package directions


  • Pat the cod dry with paper towels and cut into bite-sized pieces.
  • Combine the flour, spices, and salt in a shallow dish.
  • Heat the oil in a large skillet over medium high heat.
  • 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.


  • 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.
  • Serve with lime wedges


You May Also Like ..

Latest Tweets

Sponsored Ads

Pin It on Pinterest

Share This