Fish Taco Bowls

Who wants some?!

GREAT for a crowd – Excellent for Food Prep – pick & choose your own fave toppings – perfectly balanced meal!

Makes 4 servings

Ingredients:

• 2 corn on cob, cooked, kernels cut from cob
  
• 2 cups cooked brown rice (I added the juice of a fresh lime + chopped cilantro leaves to the rice)
  
• 2 Tbsps avocado oil or olive oil or coconut oil
  
• 4, 4-5 oz skinless, cod or halibut filets
  
• 6 cups mixed baby greens
  
• 1/2 cup prepared black beans, rinsed well if using canned
  
• 1 avocado, diced
  
• 1/2 red cabbage sliced very thin
  
• 1 red pepper, sliced (I roasted mine)
  
• 1 cup grape, or cherry tomatoes, sliced
• Fresh lime wedges, and fresh cilantro to serve

Cilantro Lime Vinaigrette:
(2 Tbsp per person is one serving)

• 1 jalapeno, seeded and chopped
• 2 cloves garlic, peeled
• 1 tsp minced fresh ginger
• 1/4 cup fresh lime juice
• 1/3 cup raw honey
• 2 tsps balsamic vinegar
• 1/2 tsp sea salt
• 1/4 cup cilantro leaves, packed
• 1/2 cup extra-virgin olive oil

Instructions:

Heat oil in a large frying pan over med/high heat, pat dry fish with paper towel, then season with a pinch of sea salt & pepper.

Cook fish for about 4-5 minutes per side, until flakes easily. Cover tightly or wrap in foil while assembling the salads.

Divide all ingredients evenly between 4 large bowls, adding warm fish last.

I made a homemade Cilantro-Lime Vinaigrette to drizzle over these bowls:

Cilantro Lime Vinaigrette:

Pulse the jalapeno pepper, garlic clove, and ginger into a food processor or blender for a few minutes.

Pour in lime juice, honey, balsamic vinegar, & sea salt, add the cilantro. Pulse a few more times to thoroughly blend.

With the food processor or blender on, drizzle in the oil until incorporated.

Lasts 1 week, refrigerated in a sealed jar.

Enjoy!

❤Rachel

Fish Taco Bowls

Category Dinner Food Prep Recipes Salads

Ingredients

• 2 corn on cob, cooked, kernels cut from cob
• 2 cups cooked brown rice (I added the juice of a fresh lime + chopped cilantro leaves to the rice)
• 2 Tbsps avocado oil or olive oil or coconut oil
• 4, 4-5 oz skinless, cod or halibut filets
• 6 cups mixed baby greens
• 1/2 cup prepared black beans, rinsed well if using canned
• 1 avocado, diced
• 1/2 red cabbage sliced very thin
• 1 red pepper, sliced (I roasted mine)
• 1 cup grape, or cherry tomatoes, sliced
• Fresh lime wedges, and fresh cilantro to serve

Ingredients for Cilantro Lime Vinaigrette:

• 1 jalapeno, seeded and chopped
• 2 cloves garlic, peeled
• 1 tsp minced fresh ginger
• 1/4 cup fresh lime juice
• 1/3 cup raw honey
• 2 tsps balsamic vinegar
• 1/2 tsp sea salt
• 1/4 cup cilantro leaves, packed
• 1/2 cup extra-virgin olive oil

Instructions

1. Heat oil in a large frying pan over med/high heat, pat dry fish with paper towel, then season with a pinch of sea salt & pepper.
2. Cook fish for about 4-5 minutes per side, until flakes easily. Cover tightly or wrap in foil while assembling the salads.
3. Divide all ingredients evenly between 4 large bowls, adding warm fish last.
4. I made a homemade Cilantro-Lime Vinaigrette to drizzle over these bowls.

Instructions for dressing

1. Pulse the jalapeno pepper, garlic clove, and ginger into a food processor or blender for a few minutes.
2. Pour in lime juice, honey, balsamic vinegar, & sea salt, add the cilantro. Pulse a few more times to thoroughly blend.
3. With the food processor or blender on, drizzle in the oil until incorporated.
4. Lasts 1 week, refrigerated in a sealed jar.

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