Fish Taco Bowl

Name: Fish Taco Bowl - FULL CAL
Ingredients: 14 oz cod fillets; 2 tsp cumin; 1 tsp chili powder; ½ tsp sea salt; 2 cup cauli rice; 1 cup purple cabbage; ½r cup red onion (thinly sliced); 1 cup tomato (diced); 1 avocado; 2 tsp lime zest; 2 tbsp lime juice (lime wedges for serving); 1 large handful cilantro (chopped); sea salt (to taste); 3 tbsp no-sugar added mayonnaise; 4 tbsp non-fat plain Greek yogurt; 1 tsp chili powder; ½ - ¾ tsp chipotle powder

By Rayzel | March 30, 2020 |

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Fish Taco Bowl – FULL CAL

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Course: Main Meals

Keyword: Week 3

Cooking Method: Stovetop

Recipe Type: Seafood

Servings: servings

Calories: 497kcal

Ingredients

For Fish:

14 oz cod fillets
2 tsp cumin
1 tsp chili powder
½ tsp sea salt

Cauli Rice and Veggies:

2 cup cauli rice
1 cup purple cabbage
½r cup red onion thinly sliced
1 cup tomato diced
1 avocado
2 tsp lime zest
2 tbsp lime juice lime wedges for serving
1 large handful cilantro chopped
sea salt to taste

Dressing:

3 tbsp no-sugar added mayonnaise
4 tbsp non-fat plain Greek yogurt
1 tsp chili powder
½ – ¾ tsp chipotle powder

Instructions

BLOT cod dry with paper towels if wet. Sprinkle both sides with cumin, chili powder and sea salt.
SPRAY a pan with non-stick spray and heat over medium heat. Once pan is very hot, place cod in pan. Cook 5 minutes. Turn and cook 5 minutes longer.
WHILE cod cooks, spray a separate pan with non-stick cooking spray and heat over medium heat. Add cauliflower and lime zest. Lightly sauté cauliflower to tenderize. Remove from heat and stir in cilantro.
MIX together mayonnaise, greek yogurt and chipotle. For each bowl, use 1 cod fillet, half the vegetables and ½ the dressing drizzled on top. Serve with a generous lime squeezes! And I do mean generous.

Nutrition

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