Healthy Fish Taco Bowls with Mango and Avocado Slaw

Recipe

20 INGREDIENTS • 8 STEPS • 40MINS

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

Save

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

http://www.feedmephoebe.com

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!

40MINS

Total Time

$7.13

Cost Per Serving

Ingredients

Servings

4

US / Metric

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

3 cups

Napa Cabbage, shredded

Fish

1

Large Egg, lightly beaten

1 cup

White Quinoa, cooked

equals 1/3 cup uncooked quinoa

to taste

4

Cod Fillets

2 Tbsp

Extra-Virgin Olive Oil

2

Limes, juiced

1 Tbsp

1/4 cup

Fresh Cilantro, chopped

to taste

4 cups

Romaine Lettuce, shredded

1

Large Mango

pitted, peeled, and cut into strips

Nutrition Per Serving

VIEW ALL

Calories

440

Fat

17.2 g

Protein

23.6 g

Carbs

54.5 g

Healthy Fish Taco Bowls with Mango and Avocado Slaw

Save

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

http://www.feedmephoebe.com

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 InstructionsHide images

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

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