Description
Fresh and vibrant fish taco slaw bowls loaded with seasoned flaky fish, crunchy cabbage, creamy sauce, and zesty lime for a light yet satisfying meal.
Ingredients
Scale
- 500 grams white fish fillets
- 2 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 large avocado, sliced
- 2 whole limes
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat a non-stick skillet over medium heat.
- In a small bowl, mix Greek yogurt, mayonnaise, juice of one lime, a pinch of salt, and pepper to create the sauce.
- Add olive oil to the skillet and allow it to heat.
- Season the fish fillets with chili powder, cumin, garlic powder, salt, and black pepper on both sides.
- Cook the fish for 3 to 4 minutes per side until golden and flaky.
- In a bowl, toss shredded green and purple cabbage with juice of half a lime and a pinch of salt. Slice the avocado.
- Assemble the bowls by layering cabbage, cooked fish, avocado slices, and drizzle with sauce. Finish with chopped cilantro and remaining lime wedges.
Notes
- Let the fish rest briefly after cooking to keep it juicy.
- Use fresh lime juice for the best flavor.
- Do not overdress the slaw to keep it crisp.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 60mg
Keywords: fish taco bowl, fish slaw bowl, healthy fish bowl, cabbage slaw bowl, easy fish dinner