Spicy Fish Taco Bowls with Cabbage Slaw

Spicy Fish Taco Bowls – your favorite fish tacos in a bowl! Crispy beer-battered wild Alaska pollock is served with cabbage slaw, radish, corn, avocado, and a spicy, creamy dressing!

This post is brought to you by Alaska Seafood. Thank you for supporting brands that matter to me!

While in San Diego, the only requisite other than seeing my sister and her family is tucking into a basket of fish tacos, the crispy fish shattering with each bite into the tangy slaw and creamy crema. It’s one of those musts when I’m in town, akin to bagels and lox in New York or deep dish in Chicago.

But there’s a big difference. While bagels and deep-dish can’t compare back home, fish tacos are something I can totally recreate at any time. It may miss the ocean breeze, but the flavors are just as satisfying!

I love keeping battered Alaska Pollock in my freezer for when the fish taco cravings strike – while they bake in the oven, I can quickly chop my toppings and whip up a spicy crema.

ALASKA POLLOCK

For the third recipe in my series with Alaska Seafood, I want to highlight wild Alaska pollock. This white, flakey fish is very similar to cod, mild in flavor, and often found frozen as fillets or breaded, making it perfect for fish taco bowls like in this recipe!

Like all Alaska seafood, Alaska pollock is wild-caught, sustainable, and responsibly sourced. For more information about Alaska seafood, visit wildalaskaseafood.com.

HOW TO MAKE SPICY FISH TACO BOWLS WITH CABBAGE SLAW

Fish taco bowls are a fun way to jazz up taco night, even if the weather isn’t a sunny 72 degrees. The convenience of having battered pollock in the freezer makes this even easier! I use beer-battered Alaska pollock, but any lightly battered Alaska pollock works perfectly. Cerveza is optional!

1. Preheat oven to 450° F. Bake fish tenders for about 15 minutes, flipping halfway through until the fish is golden brown and crispy.
2. Make the sauce by mixing the sour cream, chipotle sauce (or your favorite hot sauce), lime juice, and cilantro in a bowl.
3. Prep your toppings and garnishes.
4. Toss 1/3 cup of the chipotle sauce with the cabbage for the slaw.
5. To serve, place brown rice in a bowl with the fish, and top with cabbage slaw, radish, avocado, corn, and additional sauce.

MORE RECIPES FROM THE ALASKA SEAFOOD SERIES

Alaska Dungeness Crab Cake Benedict
Thai-style Salmon Burgers

MORE SEAFOOD RECIPES TO TRY

Seafood Gumbo
Grilled Fish Tacos with Avocado-Cilantro Sauce
Instant Pot Fish Stew with Tomatoes, Olives and Capers
Spicy Shrimp Fried Rice

Disclosure: This post was created in partnership with Alaska Seafood. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.

Spicy Fish Tacos with Cabbage Slaw

Spicy Fish Taco Bowls – your favorite fish tacos in a bowl! Crispy beer-battered Alaska pollock is served with cabbage slaw, radish, corn, and avocado, and a spicy, creamy dressing!

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Course Dinner

Cuisine Mexican, Pescetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 340kcal

Author Liren Baker

Ingredients

• ▢ 1 lb beer-battered Alaska pollock fish tenders
• ▢ 1/2 cup sour cream
• ▢ 2 tablespoons chipotle sauce to taste
• ▢ 3 teaspoons lime juice (about 1/2 lime)
• ▢ 1 tablespoon cilantro chopped
• ▢ 2 cups red cabbage finely shredded

Toppings

• ▢ 2 cups cooked brown rice
• ▢ 1 1/2 cups corn
• ▢ 1 cup radish thinly sliced
• ▢ 1/2 lime cut into wedges
• ▢ 1/4 cup cilantro leaves

COOK MODEPrevent your screen from going dark

Instructions

• Preheat oven to 450°F with a tray placed in the center of the oven. Lightly spray or brush a lined baking pan with olive oil.
• Place Alaska pollock fish tenders on the baking pan and bake for about 15 minutes, flipping halfway through, until the fish is golden brown and crispy. Depending on the fish tenders, you may have to adjust cooking time – refer to packaging.
• Make the sauce by mixing the sour cream, chipotle sauce (or your favorite hot sauce), lime juice, and cilantro in a bowl.
• Prep your toppings and garnishes. Toss 1/3 cup of the chipotle sauce with the cabbage for the slaw.
• To serve, place brown rice in a bowl with the fish, and top with cabbage slaw, radish, avocado, corn, and additional sauce.

Nutrition

Calories: 340kcal | Carbohydrates: 43g | Protein: 26g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 204mg | Potassium: 887mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1310IU | Vitamin C: 38mg | Calcium: 90mg | Iron: 2mg

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