I love tacos!! This time, I made it more into a bowl. Not that corn tortillas are bad, but sometimes I just prefer to use a fork. I tend to eat more slowly and enjoy the food more. This taco bowlis filled with colorful vegetables and healthy protein to keep your body happy.

Usually, I save my special taco ideas for Tuesdays (Taco Tuesday), but I’ll share one of my new favories with you now 😉  Per usual, it is super simple to make.  Simple is the only way I can cook during the week.

Ingredients

• For the Fish
  • Olive oil spray
  • 4x 4oz filles of white fish (I used tilapia)
  • 1 Tbsp Cajun seasoning
  • 1/4C cilantro, chopped
  • 1/2 lime
• For the Coleslaw
  • 1/2 head of red cabbage, chopped
  • 1 Roma tomato, diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
    • (I saved 1/4 of each of the peppers and cut them into strips)
  • 1/4C cilantro, chopped
  • 1/2 lime
  • Sea salt, ~2tsp
  • Fresh ground pepper ~2tsp
  • Optional: hot sauce, avocado

Directions:

1. Preheat oven to 425*F
2. Line a baking sheet with foil, and spray with olive oil
3. Add tilapia to baking sheet and rub with cajun seaoning, chopped cilantro and queezed lime half.
4. While the oven is pre-heating, let the fish marinate on the baking sheet
5. In a medium bowl, add diced cabbage, tomato, bell peppers, cilantro and mix.
6. Add lime, salt and pepper to cabbage mixture and toss to distribute lime juice.
7. Set cabbage mixture aside and cover.
8. Once oven is preheated, bake for 15 minutes, covered for the first 10 minutes with foil, and uncovered for the last 5 minutes. Fish is done when the middle of the fish is white.
9. Serve fish over the cabbage/coleslaw mixture. Add additional lime, cilantro or hot sauce if desired!