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 cumin ground
• 1/8 teaspoon garlic powder
• 3 dashes hot sauce optional
• 2 tablespoons red onion finely diced
• 1/4 cup cilantro leaves chopped, packed
• salt Kosher, to taste
• black pepper Kosher, 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 bell pepper thinly sliced, yellow
• 1 jalapeno pepper seeds removed and minced

Crispy Fish Taco Bowls

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