Fish Taco Bowls

• Gluten free

• Seafood

  • 1 Fish filet, White

• Produce

  • 1 Avocado
  • 1 Bell pepper, sweet
  • 1 Cilantro
  • 1 Garlic powder
  • 1 Red onion

• Canned Goods

  • 1 tsp Coconut milk

• Condiments

  • 1 squeeze Lime juice
  • 1/4 cup Paleo mayo
  • 1 Pico de gallo

• Baking & Spices

  • 1 tbsp Avocado oil
  • 1 Cabbage coleslaw mix
  • 1 Chili powder
  • 1 Pepper
  • 1 Salt

Found on wholefork.com

Description

Ingredients

• White fish filet
• 1 Tbsp avocado oil
• salt
• pepper
• garlic powder
• chili powder
• avocado
• ¼ C paleo mayo
• 1 tsp coconut milk
• squeeze of lime juice
• cilantro, finely chopped
• cabbage coleslaw mix
• sweet bell pepper, chopped
• red onion, chopped
• pico de gallo

Directions

• Brush both sides of fish filet with avocado oil. Season both sides of filet with salt, pepper, garlic powder and chili powder. Grill over medium heat for 5 min on both sides, or until fish is cooked thoroughly.
• Smash avocado and season with salt and pepper.
• Mix paleo mayo with 1 tsp coconut milk and a squeeze of lime juice, adding enough milk to your preferred dressing consistency. Season with salt, pepper, garlic powder and cilantro to taste (About ¼ tsp each seasoning). There should be enough dressing for 4-6 servings.
• Layer cabbage coleslaw mix with sweet bell pepper, red onion, pico de gallo, the fish filet, avocado and cilantro dressing. Serve and enjoy!