You’ll be making each individual component of theseWhole30fish taco bowls from scratch, but you’ll be surprised how quickly they come together to make a perfect light lunch or dinner.
With a sweet fresh mango salsa, a vinegary cabbage slaw, and a creamy guacamole topping, there’s a little something in here for everyone.
The salmon is cooked with a bit of cumin and garlic to give it flavor and served over a coconut milkinfused cauliflower rice.
Posie Brien/ Eat This, Not That!
This recipe scales up easily to serve a crowd, and you’re able to make most of the fixin’s ahead to save time.
Makes 2 servings
Ingredients
For the fish:2 Tbsp olive oil2 medium salmon filets1/4 tsp cumin1/4 tsp garlic powderSalt and pepper
For the guacamole:1 ripe avocado1/2 small red onion, diced1 Tbsp chopped cilantroJuice of 1/2 lime1/4 tsp cuminSea salt
For the mango salsa:1 ripe mango, diced1/4 tsp sea salt1/4 tsp olive oilJuice of 1/2 lime
For the slaw:1/2 head cabbage, sliced thinly2 medium carrots, julienned1 tsp olive oil1/2 tsp white wine vinegar1/4 tsp salt
For the cauliflower rice:1 Tbsp olive oil1 large cauliflower head, cored and chopped finely2 Tbsp coconut milkSalt and pepper
How to Make It
Easy, healthy,350-calorie recipe ideasyou can make at home.
