Crispy Fish Taco Bowls with Rainbow Slaw

INGREDIENTS

Juice of a lime

2 tbsp

water

1 tbsp

olive oil

1 tbsp

rice vinegar

1 tbsp

honey

1/4 tsp

ground cumin

1/8 tsp

garlic powder

Several dashes of hot sauce (optional)

2 tbsp

diced red onion

1/4 cup

packed cilantro leaves

Kosher salt and black pepper

1/2

of a head red cabbage, thinly sliced

1/4

of a head green cabbage, thinly sliced

large carrot, shredded

1/2

of a red bell pepper, thinly sliced

1/2

of a yellow bell pepper, thinly sliced

jalapeño, seeds removed and minced

Gorton's Seafood Crispy Battered Fish Fillets

2 cups

cooked quinoa, brown rice, or grain of choice

Cilantro leaves for garnish (optional)