Fish Taco Bowl
For the Slaw:
- 1/4 cup olive oil
- 1/4 cup water
- 1/2 cup green onion chopped
- 1/2 cup cilantro chopped
- 1 garlic clove chopped
- 1/2 tsp salt
- 2 limes juiced
- 1/2 cup veganaise or regular mayo
- 3 cup cabbage shredded (purple and green)
For the Fish Taco Bowl:
- 1 cup quinoa
- 1 lb halibut filet skinless (you can use any other white fish)
- 1/4 cup gluten-free flour
- 1 tbsp Mexican seasoning
- salt to taste
- 1 tbsp butter
- 1 tbsp grapeseed oil
- garnish with avocado and lime wedges
For the Fish Taco Bow:
Prepare quinoa according to the package's specific instructions.
In a small bowl, combine flour, Mexican seasoning in a bowl to make a rub. Mix well.
Cut the fish into bite size pieces and add salt to taste.
Sprinkle rub over the fish and coat well on all sides. Set aside.
Bring a pan to medium high heat and add in butter and grapeseed oil. Add in fish and cook on each side until golden brown and crispy (approx a 2-3 minutes on each side depending on thickness).
Assemble the bowl by adding in quinoa and topping with the slaw and fish. Garnish with avocado slices and lime wedges.
Calories: 669kcal | Carbohydrates: 43g | Protein: 29g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 569mg | Potassium: 901mg | Fiber: 6g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 32mg | Calcium: 74mg | Iron: 3mg