Fish Taco Bowls with Mango and Avocado Slaw
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
4 4-ounce cod fillets
2 tablespoons extra-virgin olive oil
Juice of 2 limes about 4 tablespoons
1 tablespoon honey
3 tablespoons chopped fresh cilantro
Fine sea salt and pepper
4 cups shredded romaine lettuce
1 large ripe mango pitted, peeled, as well as cut into strips
Make the slaw: In a food processor, combine the avocado, limes, yogurt, cilantro, garlic, chile, and salt. Add ¼ cup water and purée until it is smooth. Add a little more water if and as needed, 1 tablespoon at a time, to loosen. Taste and adjust seasoning as needed.
Pour half the dressing into a large bowl. Add cabbage and toss to coat in the mixture.
Make the fish: Place the egg in medium dish or large plate. Spread out the quinoa in a separate medium dish and season with salt. Dip fish in the egg, letting any excess amount drip back into the bowl, then roll it through the quinoa to coat it. Repeat to coat the remaining fillets as well.
Heat the olive oil in a large skillet over medium-high heat. Add the coated fish and cook until well browned on the bottom, approximately 2 to 3 minutes. Flip the fish and cook until browned on the outside and cooked through, approximately 2 to 3 minutes more. Transfer to a paper towel–lined plate to drain it.
In a large bowl, whisk together olive oil, honey, lime juice, and cilantro. Season with salt and pepper. Add lettuce and toss to coat.
Divide the lettuce among four bowls and top each with a fish fillet, some of the mango, and some slaw. Serve and enjoy!