One of my favorite things to eat in the summer are fish tacos. They are so light, refreshing, and delicious. They also go great with margs, and any marg-friendly food is a favorite of mine 🙂 I often make these as bowls to make them a bit healthier, especially since I avoid gluten. You can use GF corn tortillas or corn chips if you prefer, or can even use a lettuce wrap to make them more like a taco. These are paleo-friendly and are also one of my favorite FWTFL low carb or low macro day meals. This recipe is one of the 8 recipes I include in my Healthy Eating Tips + Recipes Guide (FWTFL and paleo-friendly), which you can download here. But I wanted to share one recipe for free to give you a good idea of what is included. So, here ya go!
FISH TACO CABBAGE BOWLS
Doing FWTFL? Swap the dressing for salsa and add corn tortilla chips for a regular macro day meal. The dressing and added guac are perfect for low carb day.
-3 large or 4 small fillets of any mild white fish
-2 tsp. + 2 tsp. olive oil
-2 tsp fish rub (I use this but any brand works fine)
-1 tsp. ground cumin
-1/2 tsp. chile powder
-1 bag of premade coleslaw mix or one medium head of green cabbage or one medium head red cabbage
-guacamole, for serving
-1/2 cup vegan mayo
-2 T fresh-squeezed lime juice
-2 tsp. Green Tabasco Sauce (more or less to taste).
-salt to taste
1. Thaw fish overnight in the refrigerator if frozen.
2. Mix the fish rub, ground cumin, and chile powder in a small dish.
3. When you’re ready to cook, pat fish dry with paper towels, then rub both sides with 2 tsp. of the olive oil followed by the fish rub mixture.
4. Let the fish come to room temperature while you prep the other ingredients.
5. Whisk together the mayo, lime juice, Green Tabasco Sauce, and salt to make the dressing.
6. Brush a stove-top grill pan or heavy frying pan with the other 2 tsp. olive oil and heat the pan about a minute at medium-high heat. Then add the fish and cook about 4 minutes on the first side.
7. Turn gently and cook about 4 minutes more on the other side. (Actual cooking time will depend on how thick your pieces of fish are. Fish should feel barely firm to the touch when it’s done.)
8. While the fish cooks, stir in enough dressing to barely moisten the cabbage mixture.
9. When the fish is done, let it cool slightly on a cutting board, then use two forks to shred the fish into pieces.
10. Fill bowl with 1/4 of the cabbage mixture and top with desired amount of fish. Drizzle a little more dressing over the top.
11. Serve right away, with guacamole if desired.
Delicious, healthy, and easy — my favorite kind of meal!
If you would like my entire Healthy Eating Tips + Recipes Guide (paleo and FWTFL friendly!) you can download it here. And if you are looking for more info on this FWTFL program I am talking about, read more about my experience here.
Recipes by Oh Lovely Day, photos from Erin Leigh for Oh Lovely Day.