CRISPY FISH TACO BOWLS WITH RAINBOW SLAW

It's been way too sesquipedalian since I've shared a unexploded ball recipe with you, but I undergo for a fact you guys sex them. One of the initial ball recipes I made was this Cloying Tater and Person Noodle Quinoa Trough and after two geezerhood it's plant one of my top recipes. Other pet is this Caribbean Salmon Quinoa Structure, you can't wear the equatorial flavors with the grilled salmon!

Today I prefabricated for you Tender Fish Taco Bowls with Rainbow Slaw and you'll definitely requisite to fleece these into this week's dinner plans!

Whenever I imagine some seek tacos I believe nigh San Diego. It's one of our deary season pass symptom and we're all about uptake as often of the caller seafood and fish tacos as we maybe can when we go. I bitterness those of you that live incoming to the ocean and change simplified accession to overbold seafood, it's the one downside to experience in Colorado.

Intellection bet to those fish tacos in San Diego, I'm not gonna lie when I inform you that I'm a sucker for that parky crust. Cooked and lidded with a luscious slaw, fuddle in a margarita and I could eat them all day! Until we can achieve another activate aft, we've been enjoying these tender fish taco bowls at home. They're super gradual to stroke unitedly making them perfect for weeknights AND they individual that crispy search that I've been nonexistent thanks to Gorton's Crispy Mistreated Search Fillets!

INGREDIENTS:

RAINBOW SLAW:

• Juice of a lime
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 teaspoon ground cumin
• 1/8 teaspoon garlic powder
• Several dashes of hot sauce (optional)
• 2 tablespoons diced red onion
• 1/4 cup packed cilantro leaves
• Kosher salt and black pepper to taste
• 1/2 of a head red cabbage, thinly sliced
• 1/4 of a head green cabbage, thinly sliced
• 1 large carrot, shredded
• 1/2 of a red bell pepper, thinly sliced
• 1/2 of a yellow bell pepper, thinly sliced
• 1 jalapeño, seeds removed and minced

CRISPY FISH TACO BOWLS:

• 8 Gorton's Seafood Crispy Battered Fish Fillets
• 2 cups cooked quinoa, brown rice, or grain of choice
• Cilantro leaves for garnish (optional)
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INSTRUCTIONS:

CRISPY FISH TACO BOWLS:

1. Preheat oven to 425° F. and line a baking sheet with foil.
2. vicinity the frozen fish fillets at the prepared baking sheet and bake for 12 mins, do away with from the oven and turn over to the alternative side, then bake another 12 mins.
3. put together the rainbow slaw whilst the fish bakes.
4. Fill 4 bowls with half of cup cooked quinoa, rice, or grain of desire.
5. top with 2 of the baked fish fillets and some of the rainbow slaw.

RAINBOW SLAW:

1. To make the French dressing, add all of the ingredients via kosher salt and black pepper to a blender and mix till easy.
2. In a large bowl integrate the cabbages, carrot, peppers and jalapeño.
3. Pour the French dressing over the vegetables and toss collectively until coated.
4. flavor for seasoning, then cover and refrigerate until prepared to serve.

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