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Spicy Fish Taco Bowls with Cabbage Slaw

Spicy Fish Taco Bowls with Cabbage Slaw
Spicy Fish Taco Bowls: crispy beer-battered Alaska pollock is served with cabbage slaw, radish, corn, and avocado, and a spicy, creamy dressing!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Yield: 4 (4 oz each) beer battered pollock portions, 4 cups veg/greens, 2 cups rice

Ingredients

  • 1 lb beer-battered Alaska pollock fish tenders
  • 1/2 cup sour cream
  • 2 tablespoons chipotle sauce to taste
  • 3 teaspoons lime juice (about 1/2 lime)
  • 1 tablespoon cilantro chopped
  • 2 cups red cabbage finely shredded
  • Toppings

  • 2 cups cooked brown rice
  • 1 1/2 cups corn
  • 1 cup radish thinly sliced
  • 1/2 lime cut into wedges
  • 1/4 cup cilantro leaves

Nutrition Facts

Calories 340

Instructions

  1. Step 1 Prepare fish

    Preheat oven to 450°F with a tray placed in the center of the oven. Lightly spray or brush a lined baking pan with olive oil.

    Place Alaska pollock fish tenders on the baking pan and bake for about 15 minutes, flipping halfway through, until the fish is golden brown and crispy. Depending on the fish tenders, you may have to adjust cooking time – refer to packaging.

  2. Step 2 Prepare sauce

    Make the sauce by mixing the sour cream, chipotle sauce (or your favorite hot sauce), lime juice, and cilantro in a bowl.

  3. Step 3 Prepare toppings/garnishes

    Prep your toppings and garnishes. Toss 1/3 cup of the chipotle sauce with the cabbage for the slaw.

  4. Step 4 To serve

    Place brown rice in a bowl with the fish, and top with cabbage slaw, radish, avocado, corn, and additional sauce.

Nutrition Facts

Calories 340