Description
Fresh and vibrant Fish Taco Slaw Bowls layered with seasoned white fish, fluffy rice, crunchy cabbage slaw, creamy lime yogurt sauce, and colorful toppings. A balanced, flavor-packed meal perfect for weeknights.
Ingredients
Units
Scale
- 2 cups cooked white rice (about 1 cup uncooked)
- 1 pound white fish fillets (cod or tilapia), cut into large chunks
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup plain Greek yogurt
- 1 clove garlic, minced
- 1 whole lime, juiced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat a large skillet over medium heat.
- In a small bowl, mix chili powder, cumin, paprika, salt, and black pepper. Rub the mixture evenly over the fish pieces.
- Add olive oil to the heated skillet.
- Cook the fish for 3 to 4 minutes per side until opaque and flaky. Remove from heat and let rest.
- In a mixing bowl, combine green cabbage, purple cabbage, and carrots.
- In another bowl, stir together Greek yogurt, minced garlic, and lime juice to create the creamy sauce.
- Divide the cooked rice evenly among four serving bowls.
- Top rice with cooked fish pieces and cabbage mixture.
- Drizzle with creamy sauce.
- Finish with avocado slices, cherry tomatoes, chopped cilantro, and an extra squeeze of lime if desired. Serve immediately.
Notes
- Pat the fish dry before seasoning for better spice adhesion.
- Dress the slaw just before serving to keep it crisp.
- Adjust chili powder to control heat level.
- Store components separately for best meal prep results.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 65mg