Grilled Fish Taco Bowls

For the Grilled Fish

• 1 lb. freshly caught Swordfish (or white fish of your liking)
• Avocado oil spray
• 2 tsp. Jacobsen seafood seasoning (or seafood seasoning of your liking)
• 1 tsp. cumin
• 1/2 tsp. chili powder

Slice the fish into filets.  Mix the seafood seasoning, cumin & chili powder in a small bowl and stir to combine.  Spray both sides of the fish with avocado oil spray and use you hands to massage the spices into the fish filets.  Move the fish to the fridge until you are ready to grill.

Heat a grill over medium heat, covering the grill grates with foil.  Add the fish filets and grill for 4 minutes on the first side and 3 minutes after flipping.

For the Coleslaw Base

• 1 - 14 oz. bag coleslaw mix
• 4 green onions, white & light green parts only, chopped
• 1/2 cup Best Foods vegan mayonnaise (or mayo of your liking)
• 1 tbsp. lime juice
• 2 tsp. cumin
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper

Put the coleslaw mix & green onions in a large bowl.  In a small bowl, combine the mayo, lime juice, salt, cumin and cayenne and stir to mix well.  Pour the dressing over the coleslaw and use tongs to carefully mix well.  Move to the fridge until ready to serve.

For the Sauce Drizzle

• 1/2 cup non-dairy plain yogurt (or regular yogurt)
• 1 tbsp. lime juice
• 2 tsp. Jalapeno Tabasco (the green bottle)
• 1/4 tsp. salt

Mix all ingredients in a small bowl.  Keep in fridge until ready to serve.

Build your Fish Taco Bowl!

Put about 1 cup of coleslaw into your bowl.  Top with a sliced filet of fish.  Drizzle the sauce over the top and serve with sliced avocado.

ENJOY!!