Spicy Fish Taco Bowls with Cilantro Lime Slaw

• oil0.25 cup
• water0.25 cup
• chopped green onions0.5 cup
• cilantro leaves0.5 cup
• cloves garlic↗1
• salt0.5 teaspoon
• juice of 2 limes2
• sour cream, Greek yogurt, or mayo0.5 cup
• shredded purple and green cabbage3
• quinoa↗1 cup
• cod or other white fish↗1
• flour↗0.5 cup
• cumin and chili powder2 teaspoon
• cayenne pepper (adjust to taste)0.25 teaspoon
• salt↗1 teaspoon
• EACH butter and olive oil1 tablespoon
• avocado, pepitas, cotija cheese, lime wedges, or other extras for serving↗

Step-by-step instructions

1. 1

   SLAW: Pulse the slaw ingredients (in order, starting with oil and ending with lime juice) until chopped/chunky. Add the sour cream and pulse again until just combined (you don’t want it totally smooth green – just like an herb-loaded creamy sauce). Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.

2. 2

   QUINOA: Prepare the quinoa according to package directions.

3. 3

   FISH: Pat the cod dry with paper towels and cut into bite-sized pieces. Combine the flour, spices, and salt in a shallow dish. Heat the oil and butter in a large skillet over medium high heat. Dredge each piece of fish in the flour and add to the hot pan, frying for a few minutes on each side. When the fish is golden brown, remove from pan and sprinkle with the salt.

4. 4

   SERVING: Plate each dish with a scoop of quinoa, a few pieces of fish, a scoop of cilantro lime slaw, and avocado or any other extra toppings you like. Serve with lime wedges and additional salt as needed.