Fish Taco Cabbage Bowls
INGREDIENTS:
- 4 small fillets of any mild white fish
- 4 tsp. olive oil
- 2 tsp. Szeged fish rub (see notes)
- 1 tsp. ground cumin
- 1/2 tsp. chili powder (or ground chile powder)
- 1 medium head green cabbage, thinly sliced
- 1/2 medium head red cabbage, thinly sliced (see notes)
- 1/2 cup thinly sliced green onion (or more)
- guacamole or diced avocado, for serving (completely optional, but good, see notes)
DRESSING INGREDIENTS:
- 1/2 cup mayo
- 2 T fresh-squeezed lime juice; see notes
- 2 tsp. Green Tabasco Sauce (more or less to taste).
- salt or Vege-Sal to taste
- Thaw fish overnight in the refrigerator if frozen.
- Mix the fish rub, ground cumin, and chile 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.
- Cut away the core of the cabbage and discard, then use a knife or a Mandoline Slicer (affiliate link) to cut the cabbage into thin slices; we used the 3 cm blade for the mandoline. (You can also use pre-sliced coleslaw mix if you don’t want to bother cutting the cabbage.)
- Thinly slice the green onion.
- Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal(or salt) to make the dressing (affiliate links).
- 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.)
- While the fish cooks, mix about half the green onions into the cabbage mixture and stir in enough dressing to barely moisten the cabbage.
- 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. Drizzle a little more dressing over the top.
- Serve right away, with green onions for garnish and guacamole if desired.
- If you prefer traditional fish tacos or lettuce wrap fish tacos, just use the ingredients here inside a low-carb tortilla or lettuce wrap!
Enjoy!!
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