Fish Taco Bowls


  • 4 cups shredded cabbage
  • 1/4 cup mayo
  • 2 tbsp sour cream
  • 1 lime
  • 2 tbsp pickled jalapenos
  • 3 tilapia filets
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 tbsp coconut oil
  • 1 avocado
  • 4 tbsp fresh chopped cilantro
  • 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.
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