Fish Taco Cabbage Bowl


  • 4 (6 ounces each) tilapia fillets
  • olive oil
  • 2 teaspoons fish rub or seasoned salt
  • 1 teaspoon ground cumin
  • 12 teaspoon chile powder
  • 1 medium head green cabbage, thinly sliced
  • 12 medium head red cabbage, thinly sliced
  • 2 bunches green onions, thinly sliced

For the dressing

  • 12 cup mayonnaise
  • 2 tablespoons lime juice
  • 2 teaspoons green tabasco sauce
  • salt to taste


  1. Combine fish rub, cumin, and chile powder in small dish.  Rub fish with olive oil then coat with seasoning mix.  
  2. Combine cabbages with green onions in large bowl.  
  3. Combine all dressing ingredients in small bowl.  Add enough dressing to lightly coat cabbage.  
  4. Heat 1-2 tablespoons olive oil in large skillet over medium-high heat.  Add fish and cook until done, about 4 minutes on each side.  
  5. Remove fish to bowl and break up meat with a fork.  
  6. Divide cabbage salad between 4 bowls then top with tilapia.  Serve extra dressing on the side.  


This recipe is from Kayln’s Kitchen.  I double the rub ingredients and made some chicken tenders as well, since Art does not eat fish.  I thought this was pretty tasty, but ended up with way more cabbage salad than I needed for the amount of chicken and fish we had.  I sort of wish I had served this with soft tacos for the guys, that would probably have been a nice addition although it was certainly fine just in salad form!