Fish Taco Bowls
Servings: 4 servings
Calories: 459kcal
Ingredients
- 24 oz mahi mahi
- 2/3 cup Lundberg Organic Brown Jasmine Rice (121 grams)
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp each: salt and pepper
- 1 tsp olive oil
- Optional: pickled jalapeños
Mango Avocado Salsa
- 1 1/2 medium mangos, peeled and chopped (330 grams)
- 1 small avocado, chopped (150 grams)
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice (1 fl oz)
- 1/4 tsp salt
Slaw
- 10 oz red cabbage, shredded (283 grams)
- 2 tbsp lime juice (1 fl oz)
- 1/2 tbsp sugar (6 grams)
- 1/2 tsp salt
Avocado Lime Crema
- 1/2 small avocado (75 grams)
- 1/2 cup plain non-fat Greek yogurt (4 fl oz)
- 2 limes, juiced
Instructions
Prepare rice, mango avocado salsa, and cabbage slaw.
- Get the rice started first, cooking according to package directions.
- Combine all slaw ingredients in a bowl and toss to coat evenly. Set aside.
- Combine all salsa ingredients in a bowl and toss gently to coat mango and avocado evenly. Set aside.
Prepare fish.
- Pat fish filets dry with paper towels. Rub with olive oil, then season with chili powder, smoked paprika, cumin, salt and pepper. Arrange in a single layer on a foil lined baking sheet.
- Set oven to broil. Once heated, broil fish for 3 minutes. Flip and bake for an additional 8-10 minutes or until internal temperature reaches 130°.
Prepare avocado lime crema.
- While the fish cooks, add all avocado lime crema ingredients to a food processor and blend until smooth.
Assemble bowls.
- Add rice and cabbage slaw as a base to the bowl, then top with mango avocado salsa, pickled jalapeños (if desired), and cooked mahi mahi. Top with avocado lime crema.
Notes
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Nutrition
Calories: 459kcal | Carbohydrates: 50g | Protein: 40g | Fat: 12g | Cholesterol: 128mg | Sodium: 476mg | Potassium: 750mg | Fiber: 8g | Sugar: 18g