Description
Ready in under 20 minutes, these vibrant bowls are packed with flavor. Fresh pineapple salsa and creamy avocado sauce top flaky fish, rice, and greens.
Ingredients
Units
Scale
- 1 lbs (454 g) white fish
- 1 tbsp taco seasoning
- 1/2 lime juiced
- 1 tbsp extra virgin olive oil
- 2 cups (473 ml) cooked rice
- 3-4 cups (709-946 ml) red cabbage/kale mix
- 1 cups (237 ml) diced pineapple
- 1 cups (237 ml) diced tomato
- 1/4 cups (59 ml) diced red onion
- 1 jalapeño seeded and diced
- 2 tbsp chopped cilantro
- 1 avocado
- 1 lime juiced
- 1/3 cups (79 ml) chopped cilantro
- 1/4 cups (59 ml) mayo or plain greek yogurt
- Salt
- Pepper
- 3-4 tbsp water
Instructions
- Juice 1/2 lime over fish and sprinkle with taco seasoning on both sides. Allow fish to marinate for a few minutes.
- Add oil to a large skillet and heat over medium-high. Cook fish until browned and cooked through, 2-3 minutes on each side.
- Combine ingredients in a bowl, cover and refrigerate until ready to serve.
- Combine ingredients in blender or food processor until smooth. Season with salt and pepper to taste. Add more water as needed for a smooth consistency.
- Assemble fish taco bowls by dividing the cabbage/kale mix and rice between 4 bowls and top with fish, pineapple salsa and avocado cream sauce.
Notes
- For extra flavor, marinate the fish for at least 15 minutes before cooking.
- If you don’t have fresh pineapple, you can substitute with 1 cup of canned pineapple, drained.
- To make these bowls ahead of time, prepare the fish, salsa, and sauce separately and store them in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Latin
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 8
- Protein: 30
- Cholesterol: 50