Ingredients
1 lb Cod or Tilapia fillets
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
2 cups cooked white rice or quinoa
2 cups shredded purple cabbage
1/4 cup chopped cilantro
1 large avocado, sliced
1/4 cup Greek yogurt
1 tbsp lime juice
Salt and pepper to taste
Instructions
Step 1: Cook the rice or quinoa according to package instructions and set aside.
Step 2: In a small bowl, mix the chili powder, cumin, garlic powder, salt, and pepper. Rub the mixture over both sides of the fish fillets.
Step 3: Heat olive oil in a skillet over medium-high heat. Cook the fish for 3-4 minutes per side until it flakes easily with a fork.
Step 4: In a separate bowl, toss the shredded cabbage with a squeeze of lime and cilantro.
Step 5: Mix the Greek yogurt with lime juice and a pinch of salt to create the crema.
Step 6: Assemble the fish taco bowls by dividing the rice, slaw, and fish into four bowls. Top with avocado and a drizzle of lime crema.
Notes
For extra crunch, add toasted pepitas or sunflower seeds on top of your fish taco bowls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Healthy Dinner
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 55mg
Keywords: fish taco bowls, healthy seafood dinner, low carb taco bowl, 20 minute meals
