Pineapple Salsa Fish Taco Bowls
A quick, easy, delicious dinner in less than 20 minutes!
Ingredients
FISH
- 1 pound white fish (I used orange roughy)
- 1 tablespoon taco seasoning
- 1/2 lime juiced
- 1 tablespoon extra virgin olive oil
- 1-2 cups cooked rice (I used a Seeds of Change rice/quinoa packet)
- 3-4 cups red cabbage/kale mix
PINEAPPLE SALSA
- 1 cup diced pineapple
- 1 cup diced tomato
- 1/4 cup diced red onion
- 1/2 lime juiced
- 1 small jalapeno seeded and diced
- 2 tablespoons chopped cilantro
AVOCADO CREAM SAUCE
- 1/2 avocado
- 1/2 lime juiced
- 1/4 cup chopped cilantro
- 2 tablespoons mayo or plain greek yogurt
- Salt and pepper to taste
- 2 tablespoons water + more , as needed
Instructions
FISH
- Juice 1/2 lime over fish and sprinkle with taco seasoning on both sides. Allow fish to marinate for a few minutes. Add oil to a large skillet and heat over medium-high. Cook fish until browned and cooked through, 2-3 minutes on each side.
PINEAPPLE SALSA
- Combine ingredients in a bowl, cover and refrigerate until ready to serve.
AVOCADO CREAM SAUCE
- Combine ingredients in blender or food processor until smooth. Season with salt and pepper to taste. Add more water as needed for a smooth consistency.
TACO BOWLS
- Assemble fish taco bowls by dividing the cabbage/kale mix and rice between 4 bowls and top with fish, pineapple salsa and avocado cream sauce. Enjoy!
Notes
Top each fish bowls with about 1/2 cup pineapple salsa and about 2 tablespoons avocado sauce.
Nutrition
Serving: 1Bowl | Calories: 303kcal | Carbohydrates: 23g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 418mg | Fiber: 4g | Sugar: 9g