Fish Taco Bowls with Cilantro Lime Cream Sauce
Fish taco bowls with crunchy cabbage, beautifully spiced fish and a creamy sauce to top it off
Servings 4 servings
Calories 256kcal
Ingredients
- 1 Tbls Avocado Oil or oil of choice
- 4 filets Tilpia or fish of choice
- 2 Tbls Cilantro chopped
- 4 Limes
- 1.5 tsp Salt divided
- 1/2 tsp Cumin
- 1/2 Tbls Chili Powder
- 1/4 tsp Cayenne
- 1/4 tsp Garlic Powder
- 1/2 cup Mayo Primal Kitchen
- 2 cups Green Cabbage shredded
Instructions
- In a medium sized bowl, add the cabbage, the juice of 2 limes and 1/2 tsp of salt. Mix together and set aside
- In a small bowl, add the mayo, the juice of 1 lime and 2 Tbls chopped cilantro
- Combine the rest of the seasonings in a small bowl (salt, chili powder, garlic powder, cumin and cayenne). Pat the fish dry with a paper towel and the coat with the seasoning mixture on both sides
- Heat the avocado oil over medium heat in a skillet, once the oil is hot, add the fish and cook for 3-4 minutes on one side and then flip and cook an additional 3-4 minutes. (Cooking time will vary slightly depending on the size of the fish. It should easily flake with a fork when done)
- To assemble the bowls, place the cabbage on the bottom, then place the fish on top. Drizzle with the cream sauce and add any additional toppings
Nutrition
Calories: 256kcal | Carbohydrates: 10g | Protein: 2g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 1075mg | Potassium: 166mg | Fiber: 3g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 32mg | Calcium: 45mg | Iron: 1mg