Crispy Fish Taco Bowl Recipe | Gorton's Seafood

Ingredients

• 2 cups cooked quinoa, brown rice, or grain of choice
• Cilantro leaves for garnish (optional)
• Juice of a lime
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 teaspoon ground cumin
• 1/8 teaspoon garlic powder
• Several dashes of hot sauce (optional)
• 2 tablespoons diced red onion
• 1/4 cup packed cilantro leaves
• Kosher salt and black pepper to taste
• 1/2 of a head red cabbage, thinly sliced
• 1/4 of a head green cabbage, thinly sliced
• 1 large carrot, shredded
• 1/2 of a red bell pepper, thinly sliced
• 1/2 of a yellow bell pepper, thinly sliced
• 1 jalapeño, seeds removed and minced