Crispy Fish Taco Bowl with Rainbow Slaw
Packed full of flavor and perfect for busy weeknights? You have our attention. This fresh dish from Recipe Runner is customizable in the easiest way.
Ingredients
Gorton's seafood
CRISPY FISH TACO BOWLS:
2 cups cooked quinoa, brown rice, or grain of choice
Cilantro leaves for garnish (optional)
RAINBOW SLAW:
Juice of a lime
2 tablespoons water
1 tablespoon olive oil
1 tablespoon rice vinegar
1 tablespoon honey
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
Several dashes of hot sauce (optional)
2 tablespoons diced red onion
1/4 cup packed cilantro leaves
Kosher salt and black pepper to taste
1/2 of a head red cabbage, thinly sliced
1/4 of a head green cabbage, thinly sliced
1 large carrot, shredded
1/2 of a red bell pepper, thinly sliced
1/2 of a yellow bell pepper, thinly sliced
1 jalapeño, seeds removed and minced
Preparation
CRISPY FISH TACO BOWLS:
Step 1
Preheat oven to 425°F and line a baking sheet with foil.
Step 2
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.
Step 3
Prepare the rainbow slaw while the fish bakes.
Step 4
Fill 4 bowls with 1/2 cup cooked quinoa, rice, or grain of choice.
Step 5
Top with 2 of the baked fish fillets and some of the rainbow slaw.
RAINBOW SLAW:
Step 1
To make the vinaigrette, add all of the ingredients through kosher salt and black pepper to a blender and blend until smooth.
Step 2
In a large bowl, combine the cabbages, carrot, peppers and jalapeño.
Step 3
Pour the vinaigrette over the vegetables and toss together until coated.
Step 4
Taste for seasoning, then cover and refrigerate until ready to serve.
Featured product
Crispy Battered Fish Fillets
