Ever been to San Diego? I hadn’t been until a just few weeks ago. In fact, I had never been to the West coast at all, so I was quite excited to finally head down.

It was fantastic. The weather was prefect and the food was full of my favourite things; fish tacos, fresh seafood, California avocados, heirloom tomatoes and tons of other fresh produce. The only downside? I was there for a short but sweet 48 hours. But that’s ok, because today’s episode is bringing me back.

This recipe is a bowlified version of the fish taco. It makes for a fun meal you can serve family-style, and because of all the different flavours and textures, it’s a great entry level dish for those of you who aren’t fans of fish.

Happy bowl building!

 

FISH TACO SALAD BOWL

Serves 4

Ingredients

• 1 pound cod, washed and patted dry
• 2 garlic cloves, minced
• 2 limes, juiced
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon coarse salt
• Avocado dressing (recipe follows)
• Cherry tomato salsa (recipe follows)
• 1 small head purple cabbage, shredded.
• 4 corn tortillas

Method

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
2. In a food processor or blender, puree the garlic, lime juice, olive oil, cumin and paprika. Pour over the fish and coat. Lay the fish on the parchment paper and sprinkle with salt and pepper.
3. Roll and slice 2 corn tortillas into strips and place on a separate baking sheet. Place both in the oven and cook 10-12 minutes until the fish is cooked through and the tortillas a crispy.

Avocado dressing

Ingredients

• 1 avocado
• 1/4 cup greek yogurt
• 2 tsbp olive oil
• 1 lime, juiced

Method

1. In a blender, blend all ingredients until smooth.

Cherry tomato salsa

Ingredients

• 1 small red onion, finely diced
• 2 cups cherry tomatoes, halved
• 1 tablespoon choped cilantro
• 1 tablespoon olive oil
• 1 jalapeno, finely diced
• Coarse salt

Method

1. In a small bowl, combine all ingredients  and season to taste.

To build your balanced bowl

In individual bowls, layer:

• Purple cabbage
• Avocado dressing
• Cherry tomato salsa
• Corn chips