Healthy Fish Taco Bowls with Mango and Avocado Slaw
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!
Total Time
40min
4.5
2 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
to taste
Ground Black Pepper
Slaw
•
1
Avocado
, pitted, peeled
•
1/4
cup
Nonfat Plain Greek Yogurt
or Mayonnaise
•
2
Limes
, juiced
•
2
Tbsp
Fresh Cilantro
, chopped
•
1
clove
Garlic
, chopped
•
1
Jalapeño Pepper
, deseeded, chopped
or Chile
•
1/2
tsp
Salt
•
3
cups
Napa Cabbage
, shredded
Fish
•
1
Large
Egg
, lightly beaten
•
1
cup
White Quinoa
, cooked
•
to taste
Salt
•
4
Cod Fillets
•
2
Tbsp
Extra-Virgin Olive Oil
•
2
Limes
, juiced
•
1
Tbsp
Honey
•
1/4
cup
Fresh Cilantro
, chopped
•
to taste
Sea Salt
•
4
cups
Romaine Lettuce
, shredded
•
1
Large
Mango
Cooking Instructions
1.
Make the slaw. In a food processor, combine the Avocado (1), Nonfat Plain Greek Yogurt (1/4 cup), Limes (2), Fresh Cilantro (2 Tbsp), Garlic (1 clove), Jalapeño Pepper (1), and Salt (1/2 tsp). 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.
2.
Pour half the dressing into a large bowl. Add the Napa Cabbage (3 cups) and toss to coat.
You can use this quinoa crusting method on chicken, pork, and even other types of fish, in this dish or any other.
Nutrition Per Serving
CALORIES
440
FAT
17.2 g
PROTEIN
23.6 g
CARBS
54.5 g
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