Fish Taco Bowls
These fish taco bowls are packed with protein, fiber and micronutrients! You won't believe how easy and delicious they are!
4 fish filets (salmon, cod or halibut will work)
1 t chili powder
¾ t paprika
½ t cumin
½ t garlic powder
½ t onion powder
½ t salt
1T avocado oil
1 can black beans, rinsed and drained
Cabbage (You can also use red onions here)
½ head red cabbage, shredded and chopped
¾ cup red wine vinegar
¾ cup water
1 ½ t sugar
1 t salt
Cilantro-lime rice
2 cups cooked brown rice
1t salt
1T olive oil
2 cloves garlic, minced
⅔ cup finely chopped cilantro
juice and zest of 2 limes
Cilantro Lime Verde Sauce
1 cup fresh cilantro
½ cup plain Greek yogurt
2T lime juice
1T olive oil
1 clove garlic
½ t salt
½ t cumin
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For Cabbage, bring vinegar, water, salt and sugar to a boil. Boil 2 minutes. Pour over cabbage and let sit at room temperature for 1 hour. (You can also prepare up to 3 days ahead and keep in the fridge)
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For Rice, combine rice, salt, olive oil, garlic, cilantro and lime juice in a bowl and set aside.
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For Sauce, combine all sauce ingredients in a food processor and process until smooth. Set aside.
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For fish, sprinkle fish with all spices.
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Heat 1T avocado oil in a skillet. Cook salmon 3 minutes each side, until done.
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Break salmon into pieces.
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Divide rice, salmon, cabbage and beans into bowls.
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Top with sauce and enjoy!
Equipment