Friday Fun: Fish Taco Bowls

Lent is right around the corner, which means it's almost fish fry season here in Wisconsin! There's nothing like flaky fried fish, crispy potato pancakes with a side of applesauce; and a slice of rye bread just to round out the meal. Anyone else's mouth watering right now? There's nothing like a good fish fry with a Spotted Cow beer. 

But every once in a while, you might be looking for a healthier version. Maybe you're cutting carbs. Or counting calories. Or you're on Whole 30 and feel like it's a roller coaster you'll never get off of. 

Sorry. That's just our cheese, sugar and wine craved delirious feelings talking. We're not seeing pink elephants quite yet. Whether you're doing Whole 30 or not, these fish taco bowls are amazing. Even Kevin, who continues to enjoy carbs and alcohol really enjoyed them. The zesty, spicy slaw pairs well with the cumin seasoned fish. And the creamy guacamole is a nice addition. The whole dish just works. And it's easy to make on a busy weeknight. Rebecca was able to make this while quizzing Sawyer on her spelling words, washing dishes and doing laundry. Yep, she's Wonder Woman all right. 

Fish Taco Bowls
Recipe modified from: Kalyn's Kitchen

3 large or 4 small tilapia fillets (or any other mild, white fish)
2 tsp. + 2 tsp. olive oil
2 tsp. fish seasoning. We used Ruth Ann's Muskego Avenue Chicken/Fish Seasoning
1 tsp. ground cumin
1/2 tsp. chili powder
1 bag coleslaw mix
guacamole, for serving 

Dressing Ingredients:
1/2 cup mayo (We used Tessiemae's)
2 T fresh-squeezed lime juice
2 tsp. Frank's Red Hot sauce (or your hot sauce of choice)
salt to taste

Instructions:

Thaw fish overnight in the refrigerator if frozen. Mix the fish rub, ground cumin, and chili powder in a small dish. When you're ready to cook, pat fish dry with paper towels, then rub both sides with 2 tsp. of the olive oil followed by the fish rub mixture. Let the fish come to room temperature while you prep the other ingredients.

Whisk together the mayo, lime juice, hot sauce and salt to make the dressing. Combine the dressing and the coleslaw mix. 

Brush a stove-top grill pan or heavy frying pan with the other 2 tsp. olive oil and heat the pan about a minute at medium-high heat. Then add the fish and cook about 4 minutes on the first side. Turn gently and cook about 4 minutes more on the other side. (Actual cooking time will depend on how thick your pieces of fish are. Fish should feel barely firm to the touch when it's done.) 

When the fish is done, let it cool slightly on a cutting board, then use two forks to shred the fish apart. Fill bowl with 1/4 of the cabbage mixture and top with desired amount of fish.  Serve right away, with guacamole if desired.

Do you have any Friday Fish Fry recipes you love, or restaurants to recommend? Let us know! 

Stay Cool,

The Cool Dads Crew