No-Tortilla Fish Taco Bowls

Name: No-Tortilla Fish Taco Bowls
Total time: 1826
Yield: 4
Ingredients: 1.5 teaspoons onion powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 0.25 teaspoon dried thyme; 0.5 teaspoon cayenne pepper, or to taste; 0.5 teaspoon salt, or to taste; 0.25 teaspoon freshly ground black pepper, or to taste; 2 limes, divided; 6 tablespoons olive oil, divided; 1.5 pounds skinless cod fillets, about 1-inch thick; 4 cups shredded green and red cabbage; 1 cup shredded carrots; 2 tablespoons olive oil; 0.5 teaspoon salt, or to taste; 0.5 teaspoon ground cumin; 0.5 cup mayonnaise; 2 chipotle peppers in adobo sauce, minced; 0.25 teaspoon salt, or to taste; 0.25 teaspoon cayenne pepper, or to taste; 0.25 cup chopped fresh cilantro; 0.5 cup prepared guacamole; lime wedges; 1 cup chopped fresh tomatoes

Recipe by Bibi from allrecipes.com

30 Hr. 26 Mins.

Ingredients

4 servings

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1.5 teaspoons onion powder
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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0.25 teaspoon dried thyme
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0.5 teaspoon cayenne pepper, or to taste
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0.5 teaspoon salt, or to taste
•

0.25 teaspoon freshly ground black pepper, or to taste
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2 limes, divided
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6 tablespoons olive oil, divided
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1.5 pounds skinless cod fillets, about 1-inch thick
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4 cups shredded green and red cabbage
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1 cup shredded carrots

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2 tablespoons olive oil
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0.5 teaspoon salt, or to taste
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0.5 teaspoon ground cumin
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0.5 cup mayonnaise
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2 chipotle peppers in adobo sauce, minced
•

0.25 teaspoon salt, or to taste
•

0.25 teaspoon cayenne pepper, or to taste
•

0.25 cup chopped fresh cilantro
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0.5 cup prepared guacamole
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lime wedges
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1 cup chopped fresh tomatoes

Instructions

Combine onion powder, garlic powder, smoked paprika, thyme, cayenne, salt and pepper in a large resealable plastic bag; shake to combine. Add juice of 1/2 lime and 1/4 cup olive oil and mix well.
Place cod fillets in the bag, reseal, and gently move fillets around in the bag until well coated with seasoning mix; refrigerate 30 to 60 minutes.
Meanwhile, place cabbage and carrots in a large bowl.
Stir 2 tablespoons olive oil, salt, cumin, and juice of 1/2 lime together in a small bowl; pour over cabbage mixture and toss to combine; place slaw in the refrigerator.
Place mayonnaise, chipotle peppers, juice of 1/2 lime, 1/4 teaspoon salt, and 1/4 teaspoon cayenne in a small container with a well-fitting lid; cover and shake vigorously; refrigerate until needed. Slice remaining 1/2 lime to use for garnish.
Heat remaining 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add fish fillets to the hot oil; cook undisturbed until fish begins to turn white around the edges, 2 to 3 minutes. Turn fish gently with a spatula; cook until fish flakes easily with a fork, 2 to 3 minutes more. Remove to a platter and keep warm.
To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.