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These Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce make a short and wholesome a quick dinner that’s ready in under 30-minutes!
INGREDIENTS
1 pound white fish cut into 1-inch pieces (Mahi Mahi, cod, tilapia)
1 Tbsp taco seasoning
1/2 juiced lime
1 Tbsp olive oil extra virgin
2 cups cooked rice white or brown
1 cup red cabbage thinly sliced
MANGO SALSA
1 3/4 cups diced and peeled mango (about 2 mangoes)
1/4 cup diced red onion
1/2 juiced lime
1 jalapeno seeded and diced
2 Tbsp chopped cilantro
AVOCADO CREAM SAUCE
1 avocado
1 juiced lime
1/3 cup chopped cilantro
1/4 cup plain greek yogurt
Salt and pepper to taste
Water as needed
INSTRUCTIONS
MANGO SALSA
Combine ingredients in a bowl, cover and refrigerate until ready to serve.
AVOCADO CREAM SAUCE
Combine avocado, lime juice, cilantro and greek yogurt in a blender and process until smooth, adding water if necessary to reach a smooth consistency. Season with salt and pepper, to taste.
TACO BOWLS
Add oil to a large skillet and heat over medium-high. Add fish and sprinkle with taco seasoning and lime juice. Cook until browned and cooked through, 4-5 minutes.
Assemble fish taco bowls by dividing the rice between 4 bowls and topping with fish, cabbage, mango salsa, and avocado cream sauce. Enjoy!
INGREDIENTS
1 pound white fish cut into 1-inch pieces (Mahi Mahi, cod, tilapia)
1 Tbsp taco seasoning
1/2 juiced lime
1 Tbsp olive oil extra virgin
2 cups cooked rice white or brown
1 cup red cabbage thinly sliced
MANGO SALSA
1 3/4 cups diced and peeled mango (about 2 mangoes)
1/4 cup diced red onion
1/2 juiced lime
1 jalapeno seeded and diced
2 Tbsp chopped cilantro
AVOCADO CREAM SAUCE
1 avocado
1 juiced lime
1/3 cup chopped cilantro
1/4 cup plain greek yogurt
Salt and pepper to taste
Water as needed
INSTRUCTIONS
MANGO SALSA
Combine ingredients in a bowl, cover and refrigerate until ready to serve.
AVOCADO CREAM SAUCE
Combine avocado, lime juice, cilantro and greek yogurt in a blender and process until smooth, adding water if necessary to reach a smooth consistency. Season with salt and pepper, to taste.
TACO BOWLS
Add oil to a large skillet and heat over medium-high. Add fish and sprinkle with taco seasoning and lime juice. Cook until browned and cooked through, 4-5 minutes.
Assemble fish taco bowls by dividing the rice between 4 bowls and topping with fish, cabbage, mango salsa, and avocado cream sauce. Enjoy!
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