Fish Taco Bowls
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.
Servings Prep Time
4servings 15minutes
Cook Time
5minutes
Servings Prep Time
4servings 15minutes
Cook Time
5minutes
Ingredients
  • 4cups shredded cabbage
  • 1/4cup mayo
  • 2tbsp sour cream
  • 1 limehalved
  • 2tbsp pickled jalapenoschopped
  • 3 tilapia filets(4 ounce)
  • 2tsp chili powder
  • 1tsp cumin
  • 1tsp garlic powder
  • 1tsp salt
  • 2tbsp coconut oil
  • 1 avocadodiced
  • 4tbsp fresh chopped cilantro
Instructions
  1. 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.
  2. 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.
  3. Chop fish into bite-sized pieces. Separate slaw into four bowls and place fish on top.
  4. 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.