Crispy Coconut Cod with Avocado Lime Quinoa Bowl

Looking for a quick, kid‑friendly protein boost? Our Crispy Coconut Cod Bowl delivers a mouth‑watering crunch, bright lime undertones, and a creamy avocado slaw—all in a single pan. It’s perfect for busy weeknights or pre‑pped meals during the weekend hustle.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 4 Alaskan cod fillets (6–8 oz each)
• - 1 cup cooked quinoa
• - 1 Tbsp coconut flour
• - 1/2 tsp salt
• - 1/4 tsp black pepper
• - 1 Tbsp olive oil
• - 2 cups mixed greens
• - 1/2 cup shredded cucumber
• - 1/2 cup diced mango
• - 1/2 cup diced avocado
• - 1 Tbsp fresh lime juice
• - 1 Tbsp chopped cilantro
• - 1 tsp lime zest
• - 1 Tbsp Greek yogurt
• - 1 tsp honey
• - pinch chili flakes (optional)

Instructions

1. - Pat cod fillets dry and season them with salt, pepper, coconut flour, and a pinch of chili flakes.
2. - Heat olive oil in a large skillet over medium‑high heat.
3. - Sear the cod for 3‑4 min on each side until a golden crust forms and the flesh flakes easily.
4. - While the fish cooks, toast the quinoa on a dry pan for 2 min until fragrant.
5. - In a small bowl, whisk together lime juice, Greek yogurt, honey, chopped cilantro, and lime zest to create a creamy dressing.
6. - In a serving bowl, combine mixed greens, cucumber, mango, and avocado; toss with the dressing.
7. - Slice the freshly cooked cod and arrange it on top of the slaw.
8. - Garnish with extra cilantro and a lime wedge, if desired.
9. - Serve immediately or transfer to airtight containers for a 4‑hour fresh‑prep.

Chef's Note

Let the cod rest for 2 minutes after cooking to allow juices to redistribute—this keeps the fillets extra moist and flavorful.

Make-Ahead Tips

The avocado lime slaw can be prepared up to 4 hours in advance; keep the dressing separate until you're ready to serve to prevent sogginess. The cooked cod holds nicely for up to 24 hours when refrigerated in an airtight container.

Substitutions

Use tilapia, halibut, or mahi‑mahi instead of cod. Swap quinoa for brown rice or barley. Replace coconut flour with almond flour or regular flour for a different texture.