Fish Taco Bowl with mango salsa

Ingredients

• 1 lb Cod Fillets (cut into bite‑size pieces)
• 2 tbsp Olive Oil (extra virgin)
• 3 tbsp Lime Juice (freshly squeezed)
• 2 tbsp Taco Seasoning (store‑bought blend)
• 1 Mango (peeled and diced (about 1 cup))
• 0.5 Red Bell Pepper (diced)
• 0.25 Red Onion (finely diced)
• 1 Jalapeño (seeded and minced (adjust heat to taste))
• 3 tbsp Cilantro (chopped, divided)
• 0.5 tsp Salt (to taste)
• 0.5 cup Greek Yogurt (plain, full‑fat for creaminess)
• 2 tbsp Mayonnaise (regular)
• 2 cup Shredded Cabbage Mix (pre‑shredded, can be a coleslaw blend)
• 1 Avocado (sliced)

Instructions

1. Marinate Cod

   In a mixing bowl combine olive oil, 2 tbsp lime juice, and taco seasoning. Add the cod pieces, toss to coat, cover, and refrigerate for 30 minutes.

   Time: PT35M

2. Prepare Mango Salsa

   Dice the mango, red bell pepper, red onion, and jalapeño. Transfer to a bowl, add 1 tbsp lime juice, chopped cilantro, and salt. Mix gently and set aside.

   Time: PT10M

3. Make Crema

   In a small bowl whisk together Greek yogurt, mayonnaise, 1 tbsp lime juice, and 1 tsp taco seasoning until smooth.

   Time: PT5M

4. Bake Cod

   Preheat the oven to 400°F. Arrange the marinated cod on a lined baking sheet and bake for 20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

   Time: PT20M

   Temperature: 400°F

5. Assemble Bowls

   Divide the shredded cabbage among four serving bowls. Top each with baked cod, a generous scoop of mango salsa, sliced avocado, and drizzle with crema. Garnish with remaining cilantro and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g