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5 from 1 vote

Crispy Fish Taco Bowls with Rainbow Slaw

These Crispy Fish Taco Bowls with Rainbow Slaw are packed full of flavor and perfect for busy weeknights.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bowls, Dinners, Fish + Seafood
Cuisine: Southwest
Keyword: fish taco bowls
Servings: 4 servings

Ingredients

Rainbow Slaw:

  • 2 tablespoons lime
  • 2 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon garlic powder
  • 3 dashes hot sauce optional
  • 2 tablespoons finely diced red onion
  • 1/4 cup packed cilantro leaves, chopped
  • Kosher salt and black pepper to taste
  • 1/2 head red cabbage, thinly sliced
  • 1/4 head green cabbage, thinly sliced
  • 1 carrot, shredded
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1 jalapeño, seeds removed and minced

Crispy Fish Taco Bowls

  • 8 frozen fish sticks
  • 2 cups cooked quinoa or rice
  • Cilantro leaves for garnish, optional

Instructions

Crispy Fish Taco Bowls

  • Preheat oven to 425° F. and line a baking sheet with foil.
  • Place the frozen fish fillets on the prepared baking sheet and bake for 12 minutes, remove from the oven and flip over to the other side, then bake another 12 minutes.
  • Prepare the rainbow slaw while the fish bakes.
  • Fill 4 bowls with 1/2 cup cooked quinoa or rice. Top with 2 of the baked fish fillets and some of the rainbow slaw.

Rainbow Slaw

  • To make the vinaigrette, add all of the ingredients through kosher salt and black pepper to a large bowl and whisk together until well combined.
  • Add the cabbages, carrot, peppers and jalapeño to the vinaigrette and toss together until coated. Taste for seasoning, then cover and refrigerate until ready to serve.

Nutrition

Calories: 372kcal | Carbohydrates: 39g | Protein: 32g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 199mg | Fiber: 7g | Sugar: 13g