Tuesday, May 3, 2016

Fish Taco Bowl

Do you love fish tacos? We do and this seemed like a fun riff on the flavors you get when you order this dish! I have a mandoline that I rarely use but it's perfect for this because you want your cabbage sliced really thin. You can use any firm white fish for this.

12 oz cod
cumin, chili powder, salt and pepper
olive oil

four cups of red and green cabbage sliced really thinly
4 sliced green onions, separted
1/2 bunch of cilantro leaves

1 cup greek yogurt
4 T lime juice
4 t green Tabasco sauce

guacamole--make your own or use store bought

Rub fish with olive oil and spices and let it sit while you prepare the cabbage.

Slice up the cabbage and add the cilantro, and 1/2 the chopped green onion. Make the dressing and pour all except a little bit over cabbage and toss well.

Heat some oil in a heavy pan and sauté the fish about 3 minutes per side. Divide cabbage among two bowls, shred the fish in pieces over the cabbage. Drizzle the remaining sauce over the fish. Garnish with green onions and dollops of guacamole. Enjoy!

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