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No-Tortilla Fish Taco Bowls
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Prep Time:
20 minutes
Cook Time:
6 minutes
Total Time:
1826 minutes
Spicy seasoned fish over slaw with guacamole and fresh toppings for a delicious twist on fish tacos.
Ingredients:
  • 1.5 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 0.25 teaspoon dried thyme
  • 0.5 teaspoon cayenne pepper, or to taste
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon freshly ground black pepper, or to taste
  • 2 limes, divided
  • 6 tablespoons olive oil, divided
  • 1.5 pounds skinless cod fillets, about 1-inch thick
  • 4 cups shredded green and red cabbage
  • 1 cup shredded carrots
  • 2 tablespoons olive oil
  • 0.5 teaspoon ground cumin
  • 0.5 cup mayonnaise
  • 2 chipotle peppers in adobo sauce, minced
  • 0.25 teaspoon salt, or to taste
  • 0.25 teaspoon cayenne pepper, or to taste
  • 0.25 cup chopped fresh cilantro
  • 0.5 cup prepared guacamole
  • lime wedges
  • 1 cup chopped fresh tomatoes
Instructions:
  • In a large resealable plastic bag, mix together onion powder, garlic powder, smoked paprika, thyme, cayenne, salt, and pepper. Shake well to combine. Add the juice of half a lime and 1/4 cup of olive oil, then mix thoroughly.
  • Put the cod fillets into the bag, seal it up, and delicately massage the fillets in the seasoning mix until they are fully coated; let them chill in the refrigerator for 30 to 60 minutes.
  • In a large bowl, combine cabbage and carrots.
  • Combine 2 tablespoons of olive oil, salt, cumin, and juice of 1/2 lime in a small bowl. Drizzle over cabbage mixture, toss to coat, and chill in the refrigerator.
  • Combine mayonnaise, chipotle peppers, lime juice, salt, and cayenne in a small container with a tight-fitting lid. Shake well and refrigerate. Slice the remaining lime for garnish.
  • In a large non-stick skillet, heat the 2 tablespoons of olive oil over medium-high heat. Place the fish fillets in the hot oil and let them cook undisturbed until they start turning white around the edges, about 2 to 3 minutes. Carefully flip the fish with a spatula and continue cooking until it flakes easily with a fork, for an additional 2 to 3 minutes. Transfer the cooked fish to a platter to keep warm.
  • Divide the slaw evenly among 4 serving bowls. Top each with fish, cilantro, guacamole, lime slices, chopped tomatoes, and a drizzle of chipotle mayonnaise.

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