Fish Taco Bowls


INGREDIENTS:

1 1/3 Cod Fillet

3 1/3 tbsp Extra Virgin Olive Oil (divided)

1/8 tsp Turmeric (ground)

1/8 tsp Garlic Powder

1/3 tsp Sea Salt (divided)

1 1/3 tbsps Lime Juice

2 2/3 tbsps Cilantro (finely chopped)

4 leaves Romaine (large, chopped)

2/3 cup Cherry Tomatoes (halved)

2/3 Mango (peeled and cubed)

2/3 Avocado (sliced)


DIRECTIONS:

  • Pat the cod dry with a paper towel. Add 1/5 of the oil, turmeric, garlic powder, and 1/2 of the salt to the cod. Rub the spices into the cod and set it aside.

  • Heat a skillet over medium heat and then add the cod. Cook for four minutes per side, or until cooked through. Remove and let cool and then flake and set aside.

  • Using a blender or immersion blender, blend the remaining oil, lime juice, cilantro, and remaining salt until smooth.

  • Divide the romaine evenly between bowls and top with the fish, tomatoes, mango, and avocado. Add the dressing and enjoy!

NOTES:

LEFTOVERS

Refrigerate in an airtight container for up to two days.

MORE FLAVOR

Add jalapeno to the dressing before blending and purée. Add a touch of honey to the dressing to for a bit of sweetness.

ADDITIONAL TOPPINGS

Add crushed tortilla chips to the salad for crunch.

NO BLENDER

Finely chop the cilantro and shake the dressing ingredients together in a jar.

FILLET SIZE

One cod fillet is equal to 231 grams or eight ounces.