Rating: 5 out of 5.

It takes some kind of miracle to get my kids to eat fish. They just aren’t fans, or at least they don’t think they are.

I have been craving a fish dish this week, so I decided to take a spin on a Power Bowl with quinoa, avocado, and cilantro lime sauce. Yum!

I served this last night and told the kids it was chicken, I loaded it up heavy on the cheese and sauce and they actually ate it! Sometimes cheese and sauce is all it takes, and a little white lie.

I used cod for my fish, but you could easily sub out for your favorite white fish. You can also

Power Bowls are one of my favorite meals, there is so much going inside of them and so much flavor to unlock. You can easily modify this bowl to your tastes, add grape tomatoes and a little red onion to give it a Greek flare.

Enjoy this take on a Spicy Fish Power Bowl and let me know if you give it a try!

Fish Power Bowl with Cilantro Lime Drizzle

PREP TIME: 15 minutes
COOK TIME: 5 minutes
CLEANUP: Moderate
  • 2 cups shredded slaw
  • ¼ cup olive oil
  • ½ cup chopped green onions
  • ½ cup chopped cilantro
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • juice of 1 lime
  • 3 tablespoons of water
  • ½ cup sour cream or Greek yogurt
  • 1 cup quinoa or rice
  • 2 cups chicken broth
  • Cod fillets (I made 3) cut into small cubes
  • ½ cup flour or breadcrumbs
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper (omit if making for kids who don’t like spicy foods)
  • 1 teaspoon sea salt
  • 2 tablespoons butter (one for quinoa and one for frying fish)
  • ¼ teaspoon minced garlic
  • juice from half a lemon
  • avocado
  • grape tomatoes
  • diced red onions (optional)
  • cheese of your choice, feta works great! but my kids liked mozzarella
  1. In a food processor or blender, mix together olive oil, green onions, cilantro, garlic, salt, lime juice, water, sour cream or Greek yogurt until blended
  2. Mix slaw with cilantro sauce and set aside, reserve some sauce for the drizzle. You can make this earlier in the day and store in the fridge until ready to serve
  3. In a small sauce pan, combine quinoa and chicken broth and bring to a boil, cover and simmer for about 15 minutes
  4. When finished, fluff quinoa with fork and season with a tablespoon of butter, salt and some lime juice, set aside (you can add diced red onions here if you like)
  5. Pat fish dry with paper towel and cut into bite sized chunks, dredge in olive oil and spices until well covered
  6. Coat the seasoned fish bites in flour or breadcrumbs
  7. Heat butter, garlic and lemon juice in skillet until hot. Fry fish pieces for just a couple minutes until golden brown
  8. Build power bowls with quinoa, slaw, fish, avocado, tomatoes, cheese and drizzle reserved cilantro lime sauce on top
  9. Serve warm, enjoy!