Name: Healthy Fish Taco Bowls with Mango and Avocado Slaw
Total time: PT2400.0S
Yield: 4
Ingredients: 1 Avocado; 1/4 cup Nonfat Plain Greek Yogurt; 2 Lime; 2 tablespoon Fresh Cilantro; 1 clove Garlic; 1 Jalapeño Pepper; 1/2 teaspoon Salt; 3 cup Napa Cabbage; 1 Egg; 1 cup White Quinoa; to taste Salt; 4 Cod Fillet; 2 tablespoon Extra-Virgin Olive Oil; 2 Lime; 1 tablespoon Honey; 1/4 cup Fresh Cilantro; to taste Sea Salt; to taste Ground Black Pepper; 4 cup Romaine Lettuce; 1 Mango

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These healthy fish taco bowls are adapted from Inspiralized and Beyond. They combine all the best from Baja but with a gluten-free quinoa crust and tons of fresh vegetables. You can make the slaw with either Greek yogurt of mayo, depending on whether you want to keep it dairy-free. I added a little radicchio for color to the salad and it was delish!