20 INGREDIENTS •8 STEPS •40min

Healthy Fish Taco Bowls with Mango and Avocado Slaw

Name: Healthy Fish Taco Bowls with Mango and Avocado Slaw
Total time: 2400 s
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

RECIPE

4.5

2 Ratings

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!

Healthy Fish Taco Bowls with Mango and Avocado Slaw Recipe | SideChef

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

40min

Total Time

$7.13

Cost Per Serving

Ingredients

Servings

US / METRIC

to taste

Ground Black Pepper

Slaw

Avocado , pitted, peeled

60 g

Nonfat Plain Greek Yogurt

or Mayonnaise

Limes , juiced

2 g

Fresh Cilantro , chopped

1 clove

Garlic , chopped

Jalapeño Pepper , deseeded, chopped

or Chile

3 g

Salt

270 g

Napa Cabbage , shredded

Fish

Large Egg , lightly beaten

170 g

White Quinoa , cooked

equals 1/3 cup uncooked quinoa

to taste

Salt

Cod Fillets

30 mL

Extra-Virgin Olive Oil

Limes , juiced

20 g

Honey

4 g

Fresh Cilantro , chopped

to taste

Sea Salt

190 g

Romaine Lettuce , shredded

Large Mango

pitted, peeled, and cut into strips

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Nutrition Per Serving

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CALORIES

440

FAT

17.2 g

PROTEIN

23.6 g

CARBS

54.5 g

Author's Notes

You can use this quinoa crusting method on chicken, pork, and even other types of fish, in this dish or any other.

Cooking Instructions

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Step 1

Make the slaw. In a food processor, combine the Avocado (1) , Nonfat Plain Greek Yogurt (60 g) , Limes (2) , Fresh Cilantro (2 g) , Garlic (1 clove) , Jalapeño Pepper (1) , and Salt (3 g) . Add 1/4 cup water and purée until smooth. Add a little more water as needed, 1 tablespoon at a time, to loosen. Taste and adjust the seasoning as needed.

Step 2

Pour half the dressing into a large bowl. Add the Napa Cabbage (270 g) and toss to coat.

Step 3

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Healthy Fish Taco Bowls with Mango and Avocado Slaw

RECIPE

Ingredients

Slaw

Fish

Nutrition Per Serving

Author's Notes

Cooking Instructions

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