Blackened Fish Taco Bowl
I love wild caught Alaskan cod for its taste, texture, and nutrition, and you will love it in this fish taco bowl. Swap the rice with “cauliflower rice” or sauteed greens for a low-carb dish. Pairs well with sparkling water with lime or a plain water with cucumber & lime slices. Cod and other seafood are better sources of Iodine, an essential trace mineral that helps to support our thyroid gland - a key player in hormone and metabolism functioning. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 pound wild cod filets
- 2 tablespoon of blackening spice
- 1 tablespoon of avocado oil
- ¼ head purple cabbage sliced thin
- 1 lime juiced
- ½ cup cilantro chopped
- sea salt to taste
- 1 cup short grain brown rice cooked
- 1 avocado sliced
Instructions
Directions
- Coat the tilapia fillets evenly in the spice and sea salt. Check to see if salt is in the spice and adjust accordingly.
- In a skillet, heat the oil. Add the tilapia and cook for 3-4 minutes on each side depending on thickness. Set aside.
- In a small bowl, press together with your hands the cabbage, lime juice, cilantro and salt.
- In four bowls, divide the cooked brown rice, then the tilapia (broken into smaller pieces,) the purple cabbage and then
- Top with the sliced avocado.
