This spicy taco bowl is great for meal prep or when you need to spice things up for dinner. The smoky hints of chili powder in the fish pair well with a creamy slaw. If you’re not into spicy, feel free to omit the jalapenos and add your own favorite toppings.
In large bowl, mix cabbage, mayo, sour cream, juice from half lime, and jalapenos. Cover and place in fridge for at least 30 minutes prior to serving, if possible.
Press the Sauté button on Instant Pot. Pat filets dry and sprinkle evenly with seasonings. Add coconut oil to pot and let melt completely. Add tilapia to pan and sear each side 2–4 minutes or until fully cooked. Fish should flake easily. Press the Cancel button.
Chop fish into bite-sized pieces. Separate slaw into four bowls and place fish on top.
Cut avocado in half, remove pit, and scoop out flesh. Divide avocado among bowls. Squeeze remaining half of lime juice over dishes and sprinkle with cilantro.