Go Back
- 1 pound white fish fillets (cod or tilapia) - 2 cups green and red cabbage - 1 medium carrot - 1/2 cup plain Greek yogurt - 1 ripe avocado - 1 tablespoon extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon chili powder - Fresh lime juice - Corn tortillas - Lime wedges - Fresh cilantro When I make Fish Taco Slaw Bowls, I focus on fresh and vibrant flavors. The main ingredients bring a lively crunch and a healthy twist. The fish sits at the center of this dish. I recommend using white fish, like cod or tilapia, for its mild taste. I love how it takes on spices well, making each bite rich and flavorful. The colorful slaw is a mixture of green and red cabbage, which adds a nice texture. I also add a grated carrot for a hint of sweetness. These ingredients not only look good but also balance the fish perfectly. The slaw gets a creamy touch from plain Greek yogurt. It makes the dish feel bright and fresh. The seasonings make a big difference in taste. Extra virgin olive oil adds a smooth richness. Ground cumin and chili powder bring warmth and depth. A splash of fresh lime juice gives it a zesty kick that wakes up the flavors. For serving, I use warm corn tortillas, which are soft and perfect for holding everything together. A lime wedge on the side allows you to add more zest if you like. Fresh cilantro rounds out the dish, adding a pop of color and a burst of flavor. This recipe is simple yet satisfying. You can find the Full Recipe for detailed steps to create these delicious Fish Taco Slaw Bowls! To start, pat the fish fillets dry with paper towels. This step helps the fish get a nice crust when cooked. Next, mix olive oil, cumin, chili powder, salt, and pepper in a small bowl. Rub this mixture all over the fish fillets. Let the fish marinate for about 15 minutes. This waiting time allows the flavors to soak in. Now, heat a non-stick skillet over medium heat. Once hot, place the marinated fish fillets in the skillet. Cook them for about 3-4 minutes on each side. The fish should turn opaque and flake easily when done. Remove the fish from the skillet and break it into bite-sized pieces with a fork. In a large bowl, combine finely shredded green cabbage, red cabbage, grated carrot, and chopped cilantro. This mix adds crunch and color. For the dressing, whisk together Greek yogurt and lime juice in a small bowl. Drizzle this dressing over the cabbage mixture, then toss everything well. This ensures that every piece is coated with the dressing. For the full recipe, refer to the instructions above, and enjoy your fish taco slaw bowls! Using fresh ingredients is key to great taste. Fresh fish brings a light and tender flavor. Crisp cabbage adds crunch, while bright cilantro gives a burst of freshness. Always choose ripe avocados for the best creaminess. They enhance the overall dish. Seasoning is just as important. I love using ground cumin and chili powder. They add warmth and depth. Kosher salt and pepper bring balance. Coat the fish well to ensure each bite is packed with flavor. Cooking fish can be simple and fun. Start by patting the fillets dry. This helps them sear better. Always preheat your skillet. A hot pan gives a nice crust and keeps the fish moist inside. Cook it for 3-4 minutes on each side. The fish should flake easily. This means it is done. For tortillas, warmth is vital. Toast them in a dry skillet over medium heat. Just one minute per side is enough. This makes them soft yet slightly crisp. It improves their flavor and texture. Presentation matters. When serving your slaw bowls, start with a bright slaw layer. Add the fish pieces on top for color. Slices of avocado add richness. Use lime wedges for a pop of color and taste. Don’t forget about sides. You can serve with a fresh salsa or a zesty sauce. A side of black beans or corn adds more nutrition and flavor. For a fun twist, consider serving with tortilla chips for crunch. For the full recipe, check out the detailed preparation steps and ingredients. {{image_4}} You can use more than just cod or tilapia for these bowls. Consider using salmon, mahi-mahi, or even shrimp. Each fish has a unique taste. Salmon adds richness, while mahi-mahi offers a mild flavor. Shrimp provides a sweet touch. When you switch up the fish, you change the whole dish. Your taste buds will thank you for exploring these options. Don’t feel limited to just cabbage in your slaw. You can mix in crunchy radishes, sweet bell peppers, or even fresh herbs like mint or parsley. Each vegetable adds its own flair. For dressings, try a zesty lime vinaigrette or a creamy avocado dressing. These options can brighten your meal. Experimenting with slaw keeps every bite exciting. Substituting Greek yogurt is easy if you want a lighter touch. You can use sour cream or a dairy-free yogurt made from nuts. For toppings, think about vegan options like cashew cream or hummus. These alternatives keep the bowls delicious while catering to different diets. Personalizing your ingredients helps create a dish that feels just right for you. Check the Full Recipe for ideas on building your perfect fish taco slaw bowl. To keep your fish taco slaw bowls fresh, store fish and slaw separately. This helps maintain their textures. Use airtight containers for best results. Glass or plastic containers work well. Make sure to cool everything before sealing. Store in the fridge and eat within three days for the best flavor. When reheating fish, place it in a skillet over low heat. This helps prevent drying out. Add a splash of water for moisture. Heat until warmed through, about five minutes. For tortillas, warm them in a dry skillet for a minute on each side. This keeps them soft and pliable, ready for your slaw bowls. You can freeze assembled bowls, but it’s not the best choice. Freezing changes the texture of the fish and slaw. Instead, freeze the fish and slaw separately. Place them in freezer-safe bags or containers. Remove as much air as possible. Thaw in the fridge overnight before reheating. Enjoy your fresh flavors with every bite! You can tell the fish is cooked by its color and texture. Look for these signs: - The fish turns opaque. - It flakes easily with a fork. - The internal temperature reaches 145°F (63°C). Cooking fish can be tricky. Use a fork to test it gently. If it breaks apart easily, it is ready. Overcooking can make fish tough, so keep an eye on it. For best results, follow the cooking time in the recipe. Yes, you can prepare many parts ahead of time. Here are some tips: - Cook the fish and store it in the fridge for up to two days. - Make the slaw a day in advance. Keep it covered in the fridge. - Warm the tortillas just before serving for the best taste. These steps save time and keep the flavors fresh. Just assemble the bowls when you are ready to eat. Fish taco slaw bowls are tasty on their own, but you can add sides for a complete meal. Here are some ideas: - Black beans for protein. - Mexican rice for added carbs. - Grilled corn for sweetness. - Fresh salsa for a spicy kick. These sides complement the flavors and add variety. Feel free to mix and match based on what you enjoy. For a step-by-step guide on making Fish Taco Slaw Bowls, check out the full recipe. It includes all the ingredients and cooking instructions you need to create this delicious dish. In this post, I covered how to make delicious fish taco slaw bowls. We explored the essential ingredients, from fish to fresh veggies, and the tasty dressings. I shared step-by-step cooking instructions, smart tips, and variations to try. Remember, using fresh ingredients makes a big difference. Enjoy making this dish for yourself and your friends. It’s easy, fun, and full of flavor! Your kitchen will feel alive with every bite.

Fish Taco Slaw Bowls

Discover the vibrant flavors of Fish Taco Slaw Bowls that are both fresh and fun! This delicious recipe combines tender fish fillets with a colorful slaw of cabbages and carrots, all topped with creamy avocado. Perfect for a quick weeknight dinner or a crowd-pleasing dish, these bowls are delightful and easy to prepare. Click through to explore the full recipe and impress your family and friends with this tasty meal!
Print Recipe Pin Recipe

Ingredients
  

1 pound white fish fillets (such as cod or tilapia)

1 tablespoon extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Kosher salt and freshly ground black pepper, to taste

1/2 cup fresh cilantro, chopped

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, grated

1/2 cup plain Greek yogurt

1 tablespoon fresh lime juice

1 ripe avocado, sliced

4 corn tortillas (for serving)

Lime wedges (for garnish)

Instructions
 

Prepare the Fish: Start by patting the fish fillets dry with paper towels to remove excess moisture. In a small bowl, mix the olive oil, cumin, chili powder, salt, and pepper. Rub this seasoning mixture evenly over both sides of the fish. Allow the fish to marinate for about 15 minutes to absorb the flavors.

    Cook the Fish: Heat a non-stick skillet over medium heat. Once the skillet is warm, gently place the marinated fish fillets in the skillet. Cook for about 3-4 minutes on each side, or until the fish becomes opaque and flakes easily when tested with a fork. Remove from heat and break the cooked fish into bite-sized pieces using a fork.

      Make the Slaw: In a large mixing bowl, combine the finely shredded green cabbage, red cabbage, grated carrot, and chopped cilantro. In a separate small bowl, whisk together the Greek yogurt and lime juice until smooth. Drizzle this dressing over the cabbage mixture and toss thoroughly to ensure everything is well-coasted and combined.

        Prepare Tortillas: Toast the corn tortillas by placing them in a dry skillet over medium heat. Warm each tortilla for approximately 1 minute on each side until they are warm and start to crisp slightly. This enhances their flavor and texture.

          Assemble Bowls: Take individual serving bowls and start by placing a generous scoop of the slaw mixture in the bottom of each bowl. Next, top the slaw with pieces of the cooked fish, ensuring an even distribution. Add a few slices of avocado on top for creaminess and flavor.

            Garnish and Serve: Serve with a lime wedge on the side for a fresh burst of citrus. For an extra touch, consider sprinkling additional chopped cilantro on top as a colorful garnish. Enjoy your vibrant and refreshing fish taco slaw bowls!

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4