Blackened Fish Taco Bowls

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

2 teaspoons salt (divided, plus more to taste)

3 ½ tablespoons lime juice (divided, plus more to taste)

¼ cup chopped cilantro (divided)

6 tablespoons diced red onion (¼ cup + 2 tablespoons, divided)

4 small white fish fillets (cod, tilapia, or mahi mahi; approximately 1 ½ pounds)

2 tablespoons taco seasoning (store-bought or make your own)

1 tablespoon cooking oil (avocado, vegetable, or refined coconut oil)

2 large avocados (peeled, pit removed, diced)

¼ cup mayonnaise

½ teaspoon garlic powder

1 teaspoon chipotle pepper powder

1-2 tablespoons half-and-half (or milk; as needed, to thin aioli)

1 large mango (peeled, seeded, diced)

¼ head red cabbage (approximately 2 cups; sliced thin or shaved)

3 cups cooked rice

Directions

For the Blackened Fish

Thoroughly cover all sides of fish fillets with taco seasoning and salt to taste.

Heat cooking oil in medium skillet over medium heat. Once oil is hot, add fish and cook 3 to 4 minutes. Flip fish over and cook another 3 to 4 minutes, or until fish flakes easily. Be careful not to overcook.

Remove fish fillets from skillet, squeeze ½ teaspoon lime juice over, and set fish aside.

For the Guacamole

Add diced avocado, ¼ cup diced red onion, 2 tablespoons chopped cilantro, 2 teaspoons lime juice, and 1 pinch salt to medium bowl.

Use fork or potato masher to combine all ingredients and mash to desired consistency. Taste and add more lime juice or salt as needed. Set aside.

For the Chipotle Aioli

Add ¼ cup mayonnaise, ½ teaspoon garlic powder, 1 pinch salt, 1 teaspoon chipotle pepper powder, 1 tablespoon half-and-half (or milk), and ½ teaspoon lime juice to food processor bowl.

Blend ingredients until smooth mixture is formed. Add more half-and-half as needed until desired texture is achieved. Taste and add more salt or lime juice if needed. Set aside.

For the Mango Salsa

Add diced mango, 1 tablespoon cilantro, 2 tablespoons diced red onion, ½ tablespoon lime juice, and 1 pinch salt to medium bowl.

Stir well to thoroughly combine and distribute ingredients. Taste and add more salt or lime juice as needed. Set aside.

For the Red Cabbage Slaw

Add red cabbage, 1 tablespoon lime juice, and 1 teaspoon salt to medium bowl.

Use hands to gently massage lime juice and salt into cabbage to tenderize, until purple juices are released. Set aside.

For the Cilantro-Lime Rice

Add cooked rice, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, and 1 pinch salt to medium bowl.

Stir thoroughly to combine ingredients.

Assemble the Fish Taco Bowls

Divide rice evenly into serving bowls. Divide red cabbage evenly into serving bowls. Place one fish fillet in each bowl, then top with guacamole, mango salsa, and chipotle aioli. Serve immediately.

Nutrition

• Serving Size: 1 fish taco bowl
• Calories: 669 kcal
• Total Fat: 33 g
• Saturated Fat: 5 g
• Unsaturated Fat: 26 g
• Trans Fat: 1 g
• Cholesterol: 92 mg
• Sodium: 1474 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 10 g
• Total Sugars: 11 g
• Protein: 41 g