Featured comment I made these on Monday night- WOW WOW WOW! You know those times when cooking is just HARD? Netflix bum than go through the work fish taco recipe planning recipes, grocery shopping and cooking the food.
I mean, what it really comes down to is the eating. I just want to do the eating part. You know, the part where I load my plate up with light and crispy fish, quinoa, cilantro lime slaw, and avocados and just GO. Spicy Fish Taco Bowls with cilantro lime slaw – crispy, fresh, and SO yummy! This recipe is just a simple, updated, re-fresh-ed take on these old Spicy Fish Taco Bowls that I posted 800 years ago. It’s the first dish I made after I got home for our trip, and now I have a new problem: can’t stop won’t stop. Because we don’t take anything less, right, team?
SPICY FISH TACO BOWLS EXTRA STUFF: First: I like to use cod for fish tacos because it’s a white fish that’s a little firmer and won’t completely fall apart on you, and also because it seems to be easier to find cod that is either wild caught or sustainably raised. I found some frozen cod at our local mainstream grocery store that was wild caught in Iceland. Thirdly: I am happy for you that you’re going to eat this soon. Toss the sauce with the cabbage. Let it sit in the fridge while you prep the other ingredients.