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RECIPE
20 INGREDIENTS 8 STEPS 40min

Healthy Fish Taco Bowls with Mango and Avocado Slaw

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
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!
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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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
40min
Total Time
$7.09
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Slaw

1
Avocado , pitted, peeled
1/4 cup
2
Limes , juiced
2 Tbsp
1 clove
Garlic , chopped
1
Jalapeño Pepper , deseeded, chopped
or Chile
1/2 tsp
3 cups
Napa Cabbage , shredded

Fish

1
Large Egg , lightly beaten
1 cup
White Quinoa , cooked
to taste
4
Cod Fillets
2 Tbsp
Extra-Virgin Olive Oil
1/4 cup
1 Tbsp
1/4 cup
to taste
4 cups
1
Large Mango
pitted, peeled, and cut into strips
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
446
FAT
17.8 g
PROTEIN
23.6 g
CARBS
54.4 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 (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.
Step 2
Pour half the dressing into a large bowl. Add the Napa Cabbage (3 cups) and toss to coat.
Step 3
Make the fish. Place the Egg (1) in a shallow medium dish or large plate. Spread out the White Quinoa (1 cup) in a separate shallow medium dish and season with Salt (to taste) .
Step 4
Dip the Cod Fillets (4) in the egg, letting any excess drip back into the bowl, then roll it through the quinoa to coat. Repeat to coat the remaining fillets.
Step 5
Heat the Extra-Virgin Olive Oil (1 Tbsp) in a large skillet over medium-high heat. When the oil is shimmering, add the coated fish and cook until well browned on the bottom, 2 to 3 minutes.
Step 6
Flip the fish and cook until browned on the outside and cooked through, 2 to 3 minutes more. Transfer to a paper towel–lined plate to drain.
Step 7
In a large bowl, whisk together the Extra-Virgin Olive Oil (1 Tbsp) , Lime Juice (1/4 cup) , Honey (1 Tbsp) and Fresh Cilantro (1/4 cup) Season with Sea Salt (to taste) and Ground Black Pepper (to taste) . Add the Romaine Lettuce (4 cups) and toss to coat.
Step 8
Divide the lettuce among 4 bowls and top each with a fish fillet, some Mango (1) and some slaw. Serve, passing the remaining dressing at the table. Enjoy!
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Nutrition Per Serving
Calories
446
% Daily Value*
Fat
17.8 g
23%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
90.4 mg
30%
Carbohydrates
54.4 g
20%
Fiber
9.7 g
35%
Sugars
15.1 g
--
Protein
23.6 g
47%
Sodium
961.5 mg
42%
Vitamin D
0.2 µg
1%
Calcium
78.8 mg
6%
Iron
5.2 mg
29%
Potassium
508.8 mg
11%
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