Fish Taco Chimichurri Mango Bowls




It's summer time! It's 80-something degrees out and we live in a beach town! With that comes cravings for seafood, light and FRESH fare...if you've got these same "feels", you're going to love this one! This recipe is gluten-free, low-carb, super quick to make {have a processor handy though}, all clean, and will leave you feeling so satisfied, but LIGHT in your bikini!

We are big believers that the trick to GETTING RESULTS and feeling good in your body...FOR GOOD...is by eating food that is not just healthy, BUT TASTES GOOD, too. If you're feeling restricted, you're on the wrong nutrition plan. (We can fix that for you!)

We hope this fish taco bowl recipe finds a nice spot in your week {or 4th of July holiday} to feed your belly, your company, as well as your soul!


What You Need:


Fish:

· 1.5 lbs. wild-caught cod filet {thawed or fresh}

· 1 tsp. cumin

· 1 tsp. smoked paprika

· 1/4 tsp. ancho chili powder

· 1/2 tsp. salt

· 1 tsp. lime zest

· 2 tablespoons of olive oil


Mango Sauce:

· 1 large mango, diced

· 2 Tbsp. diced red onion

· 2 Tbsp. diced fresh cilantro

· 1 Tbsp. diced jalapeno {seeds removed}

· 1 Tbsp. fresh squeezed lime juice

· salt to taste


Chimichurri:

· 3/4 cup fresh cilantro

· 1/4 cup fresh oregano

· 2 garlic cloves

· 1 tsp. red pepper flakes

· 1/4 tsp. cumin

· 2 Tbsp. red wine vinegar

· 1 Tbsp. fresh squeezed lime juice

· 3 Tbsp. extra virgin olive oil


Other Toppings:

· 1 cup thinly sliced purple cabbage

· 2 avocados, sliced

What You Do:

1) Spray a large rimmed baking sheet with avocado oil or olive oil spray and set aside. Use a MISTER! Don't go crazy....get yours here, and save some MONEY on those pre-filled aerosol cans.

2) Preheat oven to 400F degrees.

3) Mix all spice ingredients for the fish, except for the cod, in a small bowl.

4) Dry off cod and cut into 2" x 1" pieces. Coat each piece in seasoning blend from step 2. Set each piece onto coated baking sheet.

5) Lightly spray extra virgin olive oil over the fish (use that MISTER! There will plenty of other oil later). Turn over each piece and repeat.

6) Bake fish in oven for 4-5 minutes. Remove the pan to turn over each piece to other side. Continue baking another 4-5 minutes until flaky.

7) Once fish are done, set aside and prep the mango sauce blend.

8) Mix all ingredients for the mango sauce blend in a medium bowl. Set aside or place in the fridge until ready to serve.

9) Using a food processor, blend all chimichurri ingredients, except olive oil. Once herbs are chopped finely, add in the 3 Tbsp. of extra virgin olive oil and blend until smooth.

10) Chop red cabbage and set aside in a small bowl.

11) Slice avocados and set aside on a small plate.

12) THE FUN PART - ASSEMBLE YOUR BOWL! Place 2-3 oz. cod in a strip at the middle of your bowl. Sprinkle shredded red cabbage on one side of the fish and spoon the mango salsa mixture along the other side. Place 2-3 slices of avocado next to the mango mixture. Then drizzle chimichurri sauce on top of your fish.

12) VOILA! LET'S EAT!

Serving Size = 1 bowl = 2-3 oz. fish, 2-3 slices avocado, 1/2 cup red cabbage, 1/4 cup mango sauce & about 2 tbsp. chimichurri




Nutrition

{Nutrition Facts obtained using an app-based nutritional calculator and are for approximate reference only}

Serving Size: 1 bowl (see above for portions) | Calories: 247 g | Fat: 14.9 g | Carbs: 12 g | Protein: 18 g

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