Enjoy a tasty and nutritious twist on a classic with our Fish Taco Bowl. Packed with protein and fiber, it features Atlantic cod, homemade pickled onions, jalapeños, avocado, black beans, red cabbage, and a zesty spicy mayo. It's a deliciously balanced meal that's sure to satisfy your cravings and keep you feeling full. Perfect for a healthy lunch or dinner, this bowl combines flavor and nutrition in every bite. Give it a try and make your mealtime both enjoyable and wholesome!
Ingredients
Pickled onions (optional)
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185 ml (¾ cup) apple cider vinegar
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60 ml (¼ cup) water
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5 ml (1 tsp) fine sea salt
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15-30 ml (1–2 tbsp) sugar
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1 large red onion, thinly sliced
Fish Taco bowl
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15 ml (1 tbsp) olive oil
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200g (6 oz) fresh Atlantic cod, cut into 2 pieces
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250 ml (1 cup) black beans, cooked
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100 g (1 cup) red cabbage, thinly sliced
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1 mango, cubed
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Radish, to taste
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Pickled jalapeños to taste
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Lime, cut into wedges, to taste
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Cilantro, to taste
Spicy mayonnaise
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30 ml (2 tbsp) mayonnaise, low fat
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30 ml (2 tbsp) Greek yogourt, plain, 0%
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10 ml (2 tsp) hot sauce (such as Frank’s Red Hot)
Preparation
- To make the pickled onions, in a small saucepan, heat the vinegar, water, salt, and sugar. Place the sliced onions in a medium bowl. Once boiling, remove the liquid from the heat and pour over the onions. Let it cool while preparing the other ingredients.
- In a medium pan, heat the oil and sear the cod, about 1-2 minutes on each side and set aside. Once cooled, cut into 3-4 strips per filet.
- In 2 separate serving bowls, start building your taco bowls by evenly dividing the all the ingredients except the spicy mayonnaise.
- Once all the ingredients placed, top with spicy mayonnaise and enjoy!
Notes
Can be refrigerated 3-4 days, cannot be frozen
The pickled onions can be prepared in advance or simply be replaced with fresh red onion slices, to taste. Note that it is also possible to use the same technique to pickle the cabbage as well
