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Fish Taco Bowls

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Fish Taco Bowls

Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g
Fiber: 5-10g
Servings: 4 servings
Calories: 362kcal


  • 2 Cod Fillet
  • 1/4 cup Extra Virgin Olive Oil (divided)
  • 1/4 tsp Trumeric (ground)
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Sea Salt (divided)
  • 2 tbsps Lime Juice
  • 1/4 cup Cilantro (finely chopped)
  • 6 leaves Romaine (large, chopped)
  • 1 cup Cherry Tomatoes (halved)
  • 1 Mango (peeled and cubed)
  • 1 Avocado (sliced)


  • Pat the cod dry with a paper towel. Add 1/5 of the oil, turmeric, garlic powder, and 1/2 of the salt to the cod. Rub the spices into the cod and set it aside.
  • Heat a skillet over medium heat and then add the cod. Cook for four minutes per side, or until cooked through. Remove and let cool and then flake and set aside.
  • Using a blender or immersion blender, blend the remaining oil, lime juice, cilantro, and remaining salt until smooth.
  • Divide the romaine evenly between bowls and top with the fish, tomatoes, mango, and avocado. Add the dressing and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to two days.
  • More Flavor

    Add jalapeno to the dressing before blending and purée. Add a touch of honey to the dressing to for a bit of sweetness.
  • Additional Toppings

    Add crushed tortilla chips to the salad for crunch.
  • No Blender

    Finely chop the cilantro and shake the dressing ingredients together in a jar.
  • Fillet Size

    One cod fillet is equal to 231 grams or eight ounces.


Calories: 362kcal | Carbohydrates: 21g | Protein: 23g | Fat: 22g | Cholesterol: 50mg | Sodium: 368mg | Fiber: 6g | Sugar: 13g | Vitamin A: 5068IU | Vitamin C: 46mg | Calcium: 54mg | Iron: 2mg

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