LCHF/Mains/Recipes

New Recipe: Deconstructed Taco Bowl

New Recipe: Deconstructed Taco Bowl

Deconstructed Fish Taco Bowl

We’ve put a healthy spin on a traditional Mexican inspired dish which will leave you feeling satisfied and full of all the right nutrients. Layered vegetables, avocado, spicy fish, topped with a creamy avocado dressing are what food dreams are made of!

This is the perfect end of week recipe to use up all your leftover vegetables so don’t hesitate to mix things up and use other combinations to minimise your food wastage.

Ingredients (Serves 4)

Marinated Fish:

  • 600g white fish fillets, such as flathead
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • 1 tablespoon extra virgin coconut oil, for frying

Bowl Ingredients:

  • 1 avocado, diced
  • 1 red onion, diced
  • 1 medium Lebanese cucumber, diced
  • 1 red capsicum, diced small
  • 1/2 purple cabbage, shredded
  • 1/2 iceberg lettuce, finely shredded
  • 1 lime, wedged
  • 1/2 bunch coriander, to serve
  • Sea salt & pepper

Creamy Avocado Dressing:

  • 1 avocado
  • 1/2 cup Paleo Mayo
  • 1 lime, juiced
  • 1/2 bunch coriander leaves
  • Sea salt & pepper

Method

  1. In a bowl, combine olive oil, chilli, cumin, garlic, lime juice and salt and pepper. Add fish and coat both sides. Set aside in fridge to let marinade for a minimum of 15 minutes.
  2. To make the creamy avocado dressing, combine all ingredients in a food processor. Blend for 1 minute or until smooth.
  3. In a large frying pan, melt the oil and cook fish for 2-3 minutes on each side, until golden and cooked through. Shred fish and set aside.  
  4. Combine all bowl ingredients in a large bowl and divide evenly between plates. Top each bowl with the fish, dressing, lime and coriander. Enjoy!

Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.



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