Description
You need to add this mouthwatering cajun fish taco bowl to your weekly rotation. Packed full of fiber, omega-3s, and vitamin C, this balanced cajun fish taco bowl is a quick and easy weekday meal that the whole family will enjoy.
Ingredients
Scale
Bowl
- 3 cups rice, cooked
- 1 cup mango habanero salsa, home-made or store-bought
- 2 cups purple cabbage, thinly sliced
Fish (Note: Can use leftover cajun pan-seared cod)
- 1 pound cod (or other white fish like halibut or tilapia)
- 2 tablespoons (30 mL) cajun seasoning
- Salt and pepper
- 2 tablespoons (30 mL) avocado oil
- 2 medium cloves garlic, grated or finely minced
Lime Crema
- ⅓ cup (80 mL) plain Greek yogurt
- Juice of ½ lime (approximately 1 tablespoon or 15 mL)
- 1 tablespoon (15 mL) warm water (approximately)
- 1 clove garlic (approximately ½ teaspoon or 2 ½ mL), grated or finely minced
- Pinch of salt
Instructions
- If not already made, cook rice according to package directions (approximately 1 cup dry)
- If not already made, make mango salsa and set aside.
- In a small bowl, whisk together the yogurt, lime juice, water, garlic, and salt. Season with more salt to taste. If necessary, add more water, 1 teaspoon at a time, to thin out until a desired consistency is reached.
- Pat the fish dry. Sprinkle both sides with salt and pepper then coat with cajun seasoning
- In a large cast iron pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, 2 to 3 minutes. Add the seasoned fish and cook one side until brown, 3 to 4 minutes.
- Flip the fish and cover the pan. Cook through until the fish is opaque and flakes easily with a fork, approximately 2 to 3 more minutes.
- To assemble, divide warm rice between bowls, top cabbage, fish, mango salad and finish with lime crema. Enjoy!
- Prep Time: 10
- Cook Time: 10