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BAJA FISH TACO BOWLS

June 18, 2016

 

Happy Friday everyone! Since it's Friday, I'm cutting straight to the chase, no mumbling and rambling on - ain't nobody got time for that! This is an UNREAL recipe and seriously easy-peasy - feel free to throw everything in a wrap too (which is what my husband did). We used Pike as our source of fish, you can use anything you like though (chicken, shrimp, tofu etc etc). Make this recipe your own! Hope you enjoy xoxo
 

INGREDIENTS

  • 4 fish fillets

  • 2 - 3 Tbsp Cajun seasoning (or BAJA seasoning package)


SLAW

  • 1/2 head of green cabbage, sliced in half and in half again (about 2 cups)

  • 1/4 red onion, sliced thin and diced

  • 4 green onions, diced

  • 2 limes, juiced

  • 1 clove garlic, minced

  • 1/4 C plain Greek yogurt

  • 2 Tbsp olive oil

  • 1 Tbsp rice wine vinegar (or red wine vinegar) 

  • 1/2 - 1 tsp coconut sugar (or any sugar)

  • salt and pepper to taste


TOPPINGS

  • Cooked black beans

  • Quinoa (or brown rice, amaranth etc)

  • sliced avocado

  • Hot sauce

  • Corn

  • Salsa



​METHOD

  1. Preheat oven to 350. *you can also use the BBQ as well. 

  2. Place fish and seasoning in a large ziplock bag and shake to coat. Line a baking sheet with tinfoil and spray with cooking spray. Place fish on tray (if on BBQ just use the tinfoil) Cook for 20-25 min. 

  3. To prepare the slaw, add all the above ingredients to a large bowl and mix to combine. 

  4. Arrange in a separate bowl: Quinoa, black beans, corn, slaw, fish and avocado. Top with additional cilantro, lime and hot sauce. Enjoy!!


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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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