Ingredients
- 1 lb cod or other mild white fish
- butter for cooking
Fish Seasoning:
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- lime juice
Cabbage Slaw:
- 1 cup coleslaw mix
- 1 green onion sliced thinly
- ¼ teaspoon salt
- ¼ teaspoon celery seed
- 1 tablespoon lime juice
Pico de Gallo
- 4 medium red ripe tomatoes seeded and diced
- 1 small onion finely chopped
- ½ cup cilantro (or parsley) finely chopped
- 1 jalapeno pepper seeded and finely chopped
- 1 tablespoon lime juice
- ½ teaspoon salt or to taste
Crema Topping:
- 2 tablespoon mayonnaise
- 3 tablespoon sour cream
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon sriracha sauce
Additional Ingredients
- 1 cup white rice
- 1 cup black beans
- 1 ripe avocado
Instructions
- Mix all fish seasoning in a small bowl.
- Dry fish well and sprinkle with seasoning on both sides.
- Cook in a hot frying pan with butter or oil until cooked through.
To make cabbage slaw:
- In a medium bowl, mix together cole slaw mix, sliced green onion, salt, celery seed, and lime juice. Set aside.
To make pico de gallo:
- In a medium bowl mix together chopped tomatoes, onions, cilantro, jalepeno, lime juice, and salt. Set aside.
To make crema topping:
- In a small bowl, mix together mayonnaise, sour cream, garlic powder, lime juice, and sriracha sauce. Set aside.
To assemble fish taco in a bowl:
- Place desired amount of rice in a bowl. Top with beans, cabbage slaw, fish, pico de gallo, and crema. Garnish with avocado slices, and sriracha sauce to taste.
Nutrition
Nutrition Facts
Fish Tacos in a Bowl
Amount per Serving
Calories
511
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
56
mg
19
%
Sodium
1163
mg
51
%
Potassium
1350
mg
39
%
Carbohydrates
62
g
21
%
Fiber
11
g
46
%
Sugar
6
g
7
%
Protein
31
g
62
%
Vitamin A
1441
IU
29
%
Vitamin C
40
mg
48
%
Calcium
101
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.