nicolette@theyardgym.com.au
Fish Taco Bowls
20 minutes
Cod Fillet
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.
Extra Virgin Olive Oil (divided) Turmeric (ground) Garlic Powder Sea Salt (divided) Lime Juice
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.
Cilantro (finely chopped) Romaine (large, chopped) Cherry Tomatoes (halved)
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!
Mango (peeled and cubed) Avocado (sliced)
Refrigerate in an airtight container for up to two days. Add jalapeno to the dressing before blending and purée. Add a touch of
523 34g 28g
honey to the dressing to for a bit of sweetness.
Add crushed tortilla chips to the salad for crunch. Finely chop the cilantro and shake the dressing ingredients together in a jar. One cod fillet is equal to 231 grams or eight ounces.
Fiber
8g
Sugar
18g 31g
Cholesterol
66mg
Sodium
491mg 6758IU
Vitamin A Vitamin C
61mg 72mg
Calcium
Iron
2mg
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