FISH TACO SALAD BOWL
4 cups shredded cabbage, mix of red and green
2 bell peppers, cut into matchsticks
3 scallions, thinly sliced
3 tablespoons sour cream
2 tablespoons olive oil
1½ limes, juiced
Half a bunch of cilantro, minced
1 teaspoon salt
8 small fillets of cod
1 package Old El Paso Crispy Taco Seasoning Mix
1 package Old El Paso Taco Bowls
In a large bowl, mix together cabbage, bell peppers, and scallions.
In a smaller bowl, whisk together sour cream, olive oil, lime juice, cilantro, and salt.
Pour dressing over salad and toss.
Lay out fish fillets on a plate. Drizzle with olive oil. Sprinkle the entire package of Old El Paso Crispy Taco Seasoning Mix on both sides of the fish fillets.
Heat a small drizzle of olive oil in a skillet. Add fish and cook all the way through, flipping halfway through, 3–4 minutes. Let fish cool for a few minutes.
Scoop salad into Old El Paso Taco Bowls. Place a fish fillet on each and serve.