Avocado Lime Fish Taco Bowl

• portioner: 2 bowls
• total tid: 3 minutes

Ingredienser

🥑 Avocado Lime Sauce

⅔ cup Greek yogurt

100g avocado (about 1 small avocado)

Juice from 2 limes (approximately 2 tbsp)

4 large garlic cloves

½ cup fresh cilantro (loosely packed, adjust to taste)

1 tsp Trader Joe’s Green Goddess Seasoning

Freshly ground black pepper, to taste

🥬 Cabbage Slaw

2 cups shredded green and purple cabbage (mixed)

½ of the prepared Avocado Lime Sauce

🥭 Mango Red Onion Salsa

1 cup diced fresh mango

2 tbsp finely diced red onion

1 tbsp finely diced jalapeño (adjust for heat preference)

Trader Joe’s Chile Lime Seasoning, to taste

🐟 Seared Cod

Two 150g cod filets (about 5–6 oz each), thawed if frozen

¼ tsp paprika

¼ tsp chili powder

¼ tsp garlic powder

¼ tsp ground cumin

Olive oil spray

Instruktioner

🥑 Avocado Lime Sauce

In a food processor or blender, combine all ingredients.

Blend until smooth and creamy.

Set aside or refrigerate until ready to use.

🥬 Cabbage Slaw

In a medium bowl, toss shredded cabbage with half of the avocado lime sauce.

Mix until evenly coated. Set aside.

🥭 Mango Red Onion Salsa

In a small bowl, combine mango, red onion, jalapeño, and chile lime seasoning.

Stir gently to combine. Chill until ready to serve.

🐟 Seared Cod

Pat cod filets dry with paper towels.

Season both sides of each filet with the spice blend.

Heat a cast iron skillet over medium heat and lightly coat with olive oil spray.

Cook cod filets for 3–4 minutes per side, until golden and flaky.

🍚 Assembly

Ingredients (per serving):

½ of the cabbage slaw

½ of a cooked cod filet

½ cup cooked cilantro lime rice (e.g., Trader Joe’s Organic Basmati with lime juice and salt)

½ of the mango red onion salsa

Extra avocado lime sauce, for topping

Instructions:

In each bowl, layer cabbage slaw, cilantro lime rice, seared cod, and mango salsa.

Drizzle remaining avocado lime sauce on top.

Serve immediately and enjoy!