In honor of Cinco de Mayo…

I made fish taco bowls.
Actually, I was just in the mood for fish tacos, and happened to look at the calendar.
Either way, they turned out great so I had to share!
Here’s what I used:


Cod is perfect for this recipe.  Cod is easy to find frozen, and is always wild caught.  I stay away from farm raised fish, especially tilapia.  I’ve heard too many gross things.  Cod is a good source of protein, vitamin B12, and many minerals.  Like other cold water fish, it’s a good source of omega 3 fatty acids.  I like cod because it is so versatile…the flavor is mild and works with just about anything.
Cabbage is the base of the slaw.  Like all cruciferous veggies, cabbage is a great source of vitamins, minerals and antioxidants.  Studies have shown that it may be protective against type 2 diabetes and certain types of cancer.  It’s also cheap, readily available, and tastes great raw or cooked.  What’s not to like?!
Fresh lime juice gives a bright flavor to both the fish and the slaw.  Limes have vitamin C and other antioxidants.  Remember…vitamin C helps your body produce more collagen!
Avocados do double duty in this recipe.  They make the perfect garnish, and I also used my favorite avocado oil mayo to make the slaw.  It’s no secret that I ❤️  avocados.  They taste amazing and are a great skin food.
Cumin contributes that distinctive “taco” flavor.  Cumin is also said to aid digestion, probably by stimulating the secretion of digestive enzymes.  I use cumin frequently so I make sure to buy organic.
Cilantro gives a bright flavor to these taco bowls and has some pretty amazing health benefits.  Cilantro is a natural detoxifier that rids the body of heavy metals.   You can blend the leftover cilantro with some fresh pineapple to make a surprisingly tasty green drink.
I was afraid the bowls might look a little dull, so I diced up some red bell pepper (leftover from the salad I just posted.)  Not only did it look pretty, it’s another source of vitamin C.

Fish tacos are usually made with soft flour tortillas, which are just empty processed carbs.  There are some nice alternative taco shells out there, I just haven’t tried them yet.  (When I find some good ones I’ll let you know.)
I was totally happy just serving this in a bowl, but there’s nothing wrong with having some organic corn chips on the side if you want a little crunch.

Fresh mango slices dusted with chili powder would be delicious with this.  Seriously awesome combo.  Sadly the mangos I bought weren’t ripe yet.
This recipe uses one and one half limes.  Squeeze that extra half lime into your water bottle, add some fresh mint…you’ve got mojito water.  (Or grab some rum and make a real mojito!)
Want to know how I did it?  Here’s the recipe…it serves 2-3 depending on how hungry you are.  The stuff I make is always flexible…this would double very easily.  And honestly, the measurements are just there as a guide.  This is one you can pretty much throw together.
happy, healthy and hot fish taco bowls
 
for the fish:
one pound frozen cod, thawed and drained
juice of one half lime
one teaspoon cumin
pink Himalayan salt
 
for the slaw:
four cups shredded cabbage (I bought cole slaw mix…the shredded carrots were a little bonus!)
juice of one lime
one tablespoon healthy mayo (I use Primal Kitchen Avocado Oil Mayo)
 
for the garnish:
avocado slices
chopped fresh cilantro
chopped red bell pepper
salsa verde (I bought mine…make your own for extra credit!)
 
Preheat oven to 400.
Lay the fish out on greased baking pan…squeeze the lime juice over it and sprinkle with cumin and a little pink Himalayan salt.  Let it sit while you prepare the slaw.
For the slaw, whisk together the juice one lime and the avocado oil mayo.  When they are well combined, stir in the shredded cabbage.  The slaw can totally be made ahead of time if you like.
Put the fish in the oven.  The rule of thumb is 10 minutes for every inch of thickness.  Mine took about 15…there was one piece that was really thick.  White fish like cod is done when it easily flakes with a fork.
Assemble your bowls.  I put my slaw on the bottom, then fish, then garnishes.  Enjoy!
Can my fish taco bowls help you feel happy, healthy and hot?  Of course they can…that’s why we’re all here!
You will be happy eating a delicious meal (on Cinco de Mayo or any other day!)  This recipe is loaded with ingredients that are healthy for your skin and entire body.  With gorgeous skin and a fit body, you’ll be hot for sure!
SHOP THE POST:
Primal Kitchen Avocado Oil Mayo