FISH TACO BOWLS W/MANGO SALSA & CHIPOTLE LIME SAUCE

Ingredients

• 1 lb White Fish Fillets (cut into 4 equal pieces)
• 2 tbsp Taco Seasoning (store‑bought or homemade)
• 1 tbsp Olive Oil (for pan‑frying)
• 1 cup Mango (peeled and diced)
• 0.5 cup Red Bell Pepper (diced)
• 0.25 cup Red Onion (finely diced)
• 2 tbsp Fresh Cilantro (chopped)
• 1 unit Jalapeño (seeded and minced)
• 2 tbsp Lime Juice (freshly squeezed)
• 0.25 tsp Salt
• 1 tsp Chipotle in Adobo (minced)
• 0.5 cup Greek Yogurt (plain, high‑protein)
• 1 tsp Lime Zest (from fresh lime)
• 1 tsp Honey (optional for sweetness)
• 2 cup Brown Rice (cooked)
• 1 cup Black Beans (rinsed and drained)
• 1 unit Avocado (sliced)

Instructions

1. Make Mango Salsa

   In a mixing bowl combine diced mango, red bell pepper, red onion, chopped cilantro, minced jalapeño, lime juice, and salt. Toss gently until evenly mixed.

   Time: PT10M

2. Prepare Chipotle Lime Sauce

   In a small bowl whisk together Greek yogurt, minced chipotle, lime zest, lime juice, honey (if using), and a pinch of salt until smooth.

   Time: PT5M

3. Season Fish

   Pat the fish fillets dry with paper towels. Sprinkle both sides generously with taco seasoning and let rest for 3 minutes.

   Time: PT3M

4. Cook Fish

   Heat olive oil in a skillet over medium‑high heat. Add the seasoned fish and cook 3‑4 minutes per side, or until the flesh turns opaque and flakes easily with a fork.

   Time: PT8M

   Temperature: medium-high heat

5. Assemble Bowls

   Divide cooked brown rice (or cauliflower rice) among four serving bowls. Top each with black beans, flaked fish, a generous spoonful of mango salsa, and a drizzle of chipotle lime sauce. Add avocado slices and garnish with extra cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

35 g

Fat

10 g

Fiber

5 g