Bowls Recipe ∘ No-Tortilla Fish Taco Bowls

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

• 1.5 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 0.25 teaspoon dried thyme
• 0.5 teaspoon cayenne pepper, or to taste
• 0.5 teaspoon salt, or to taste
• 0.25 teaspoon freshly ground black pepper, or to taste
• 2 limes, divided
• 6 tablespoons olive oil, divided
• 1.5 pounds skinless cod fillets, about 1-inch thick
• 4 cups shredded green and red cabbage
• 1 cup shredded carrots
• 2 tablespoons olive oil
• 0.5 teaspoon salt, or to taste
• 0.5 teaspoon ground cumin
• 0.5 cup mayonnaise
• 2 chipotle peppers in adobo sauce, minced
• 0.25 teaspoon salt, or to taste
• 0.25 teaspoon cayenne pepper, or to taste
• 0.25 cup chopped fresh cilantro
• 0.5 cup prepared guacamole
• lime wedges
• 1 cup chopped fresh tomatoes

Cooking 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.

Nutrition Facts

• calories678 kcal
• carbohydrateContent20 g
• cholesterolContent84 mg
• fiberContent7 g
• proteinContent34 g
• saturatedFatContent8 g
• sodiumContent933 mg
• fatContent54 g