Fish Taco Bowl
| 8 |
25 |
405 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
15 min |
2
|
Ingredients
|
284 gm
|
Tilapia
(or other white fish)
|
|
1 tbsp
|
Olive Oil, Extra Virgin
|
|
3 tsp
|
mexican seasoning
|
|
2 cup
|
Coleslaw mix
(presliced mix)
|
|
1 tbsp
|
Mayonnaise, with avocado oil
(Primal Kitchen Chipotle Lime Mayo)
|
|
100 gm
|
Avocado
(mashed)
|
|
1 tsp
|
Salt and pepper
(pink himalayan salt)
|
|
1 tbsp
|
Mayonnaise, with avocado oil
(to serve, Primal Kitchen Chipotle Lime Mayo)
|
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with aluminum foil or a silicone baking mat.
- Rub the tilapia with the olive oil, and then coat it with 2 teaspoons of mexican seasoning, plus salt. Place the fish in the prepared pan.
- Bake for 15 minutes, or until the fish is opaque when you pierce it with a fork. Put the fish on a cooling rack and let it sit for 4 minutes.
- Meanwhile, in a medium bowl, gently mix to combine the pre-sliced coleslaw cabbage mix and the mayo sauce. You don’t want the cabbage super wet, just enough to dress it.
- Add the mashed avocado and the remaining teaspoon of the mexican seasoning to the coleslaw, season with pink salt and pepper. Divide the salad between two bowls.
- Use two forks to shred the fish into small pieces, and add it to the bowls.
- Top the fish with a drizzle of mayo sauce and serve.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
