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Wednesday, October 4, 2017

Baja Fish Taco Bowls


This is a great weeknight meal to shake up your normal rotation! I usually make the coleslaw and mango salsa and prepare the fish with the spice blend the night before so that all I need to do is cook up the fish at dinnertime. I originally made this while doing a Whole 30, but I'm sure it would also taste great on a taco. Top with avocado, fresh cilantro, fresh squeezed lime, or dump ranch.

For the Blackened Tilapia:
- 2 lbs. fresh tilapia (4 fillets)
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 tsp. dried parsley
- Avocado oil

Mix seasonings together and coat tilapia generously. I did this about 1 hr before cooking. Pan fry in 1-2 TBS. Avocado oil 2-3 minutes on each side. .

For the homemade coleslaw:
- 2 cups chopped cabbage (red, green and some carrot) feel free to use a pre-made cabbage mix!
- 1/4-1/2 cup homemade mayo (or a Whole 30 compliant brand)
- 1 TBS. apple cider vinegar
- Salt to taste

Mix it all up! I added garlic to my mayo which gave it a little kick. .

For the Mango salsa:
- 2 ripe mangoes
- 1/4c red onion
- 5 Roma tomatoes
- 1/4c cilantro

Chop everything up. and combine. Or do what I usually do and throw everything in your food processor. Salt to taste.

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