![author_avatar](https://www.sidechef.com/profile/4b427821-1d30-4587-851c-09f90a9b04cb.jpg?d=96x96)
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
These healthy fish taco bowls are adapted from Inspiralized and Beyond. They combine all the best from Baja but with a gluten-free quinoa crust and tons of fresh vegetables. You can make the slaw with either Greek yogurt of mayo, depending on whether you want to keep it dairy-free. I added a little radicchio for color to the salad and it was delish!
40MINS
Total Time
$7.13
Cost Per Serving
Ingredients
Servings
4
us / metric
Slaw
![Napa Cabbage](https://www.sidechef.com/ingredient/aea6dff5-b536-437a-a592-66b5b71987bc.jpeg?d=96x96)
3 cups
Napa Cabbage, shredded
Fish
![White Quinoa](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
1 cup
White Quinoa, cooked
equals 1/3 cup uncooked quinoa
![Cod Fillet](https://www.sidechef.com/ingredient/24ca6c07-3fda-406f-80dd-5312fcdd8e84.jpg?d=96x96)
4
Cod Fillets
![Extra-Virgin Olive Oil](https://www.sidechef.com/ingredient/1cef6ed0-9749-4ed9-8bb3-5b0851daae5d.jpeg?d=96x96)
2 Tbsp
Extra-Virgin Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
440
Fat
17.2 g
Protein
23.6 g
Carbs
54.5 g