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+ servings

Fish Taco Bowl

Prep Time20 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: fish taco bowl
Servings: 4
Calories: 669kcal


For the Slaw:

  • ¼ cup olive oil
  • ¼ cup water
  • ½ cup green onion chopped
  • ½ cup cilantro chopped
  • 1 garlic clove chopped
  • ½ tsp salt
  • 2 limes juiced
  • ½ cup veganaise or regular mayo
  • 3 cup cabbage shredded (purple and green)

For the Fish Taco Bowl:

  • 1 cup quinoa
  • 1 lb halibut filet skinless (you can use any other white fish)
  • ¼ cup gluten-free flour
  • 1 tbsp Mexican seasoning
  • salt to taste
  • 1 tbsp butter
  • 1 tbsp grapeseed oil
  • garnish with avocado and lime wedges


For the Slaw:

  • Combine all slaw ingredients in a medium mixing bowl and mix well. Set aside in fridge and let marinate while you prepare the fish.

For the Fish Taco Bow:

  • Prepare quinoa according to the package's specific instructions.
  • In a small bowl, combine flour, Mexican seasoning in a bowl to make a rub. Mix well.
  • Cut the fish into bite size pieces and add salt to taste.
  • Sprinkle rub over the fish and coat well on all sides. Set aside.
  • Bring a pan to medium high heat and add in butter and grapeseed oil. Add in fish and cook on each side until golden brown and crispy (approx a 2-3 minutes on each side depending on thickness).
  • Assemble the bowl by adding in quinoa and topping with the slaw and fish. Garnish with avocado slices and lime wedges.


Calories: 669kcal | Carbohydrates: 43g | Protein: 29g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 569mg | Potassium: 901mg | Fiber: 6g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 32mg | Calcium: 74mg | Iron: 3mg