Crispy Fish Taco Bowls with Rainbow Slaw

Rainbow Slaw:

• 2 tablespoons lime
• 2 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 teaspoon ground cumin
• 1/8 teaspoon garlic powder
• 3 dashes hot sauce optional
• 2 tablespoons finely diced red onion
• 1/4 cup packed cilantro leaves, chopped
• Kosher salt and black pepper to taste
• 1/2 head red cabbage, thinly sliced
• 1/4 head green cabbage, thinly sliced
• 1 carrot, shredded
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1 jalapeño, seeds removed and minced

Crispy Fish Taco Bowls

• 8 frozen fish sticks
• 2 cups cooked quinoa or rice
• Cilantro leaves for garnish, optional