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Fish Taco Bowls with Mango and Avocado Slaw


Ingredients

For the slaw

  • 1 ripe avocado (pitted and peeled)

  • ¼ cup plain nonfat Greek yogurt or mayonnaise

  • Juice of 2 limes

  • 2 tablespoons chopped fresh cilantro leaves

  • 1 garlic clove (chopped)

  • 1 serrano chile or jalapeño (seeded and chopped)

  • ½ teaspoon salt (plus more if needed)

  • 3 cups shredded napa cabbage

For the fish

  • 1 large egg lightly beaten

  • 1 cup cooked white quinoa

  • Salt

  • 4 4-ounce cod fillets

  • 2 tablespoons extra-virgin olive oil

  • Juice of 2 limes about 4 tablespoons