Fish Taco Bowl

What You’ll Need:

For the Fish

3 Cloves Garlic, minced

Juice of 1 Lime

1 Tbsp Avocado Oil

½ Tsp Salt

½ Tsp Chili Powder

4 6oz Cod Fillets, skinless

For the Mayo

3 Tbsp Duke Mayo (or your favorite)

1 Tbsp Sriracha

Juice of ½ Lime

1 Tsp Honey

½ Tsp Ground Cumin

For the Salad

2 Cups Shredded Green Leaf Lettuce

1 Cups Shredded Green Cabbage

1 Cup Tortilla Chips, crushed

1 Avocado, sliced

½ Cup Mango Pico (or regular)

Handful Cilantro, chopped

What You’ll Do:

1. Preheat broiler to high and line a baking sheet with parchment paper.
2. In a small bowl, mix together the garlic, lime juice, oil, salt and chili powder. Dredge the cod filets in the mixture and then set on the baking sheet. Distribute the remaining mixture over each piece of fish evenly.
3. Place under the broiler for about 10 minutes or until slightly firm to the touch.
4. Meanwhile make the sriracha mayo by mixing together all of the ingredients and then set aside.  
5. Add the lettuce and cabbage to a bowl. Working around the bowl add the avocado and pico on top of the lettuce.
6. Drizzle about ¾ of the mayo on top then place the fish in the center of the bowl. Top with the remaining mayo, crushed tortilla chips and a bit of cilantro.
7. Enjoy!!