FISH BOWL TACOS

For the fish:
1 1/2-2 pounds firm white fish, like cod, rockfish, or halibut depending on protein needs

1/3 cup freshly squeezed lime juice (from 2-3 limes)
1/2-1 teaspoon dried chipotle chowder
1 teaspoon sea salt

For the crema:
2 tbls waldens farm mayo or fat free mayo
1-2 Tablespoons freshly squeezed lime juice (1/2 lime)
2-3 Tablespoons freshly squeezed orange juice (1/2 orange)
1/4 teaspoon sea salt
1/8-1/4 teaspoon dried chipotle powder

For the bowls:
1 small head of cabbage (red or green or half of each)
diced avocados or rice if you want carb source instead
Pico de gallo or salsa
Limes for garnish

Place the fish in a large shallow dish or ziptop bag.

Combine the lime juice, dried chipotle powder (more if you’d like it spicier), and sea salt. Pour it over the fish. Chill the fish and let it marinate for at least 2 hours and up to 6 hours.
Combine all of the ingredients for the crema and chill until ready to serve.
Shred the cabbage and prep the guac and salsa

Cook the fish by grilling it over medium-high heat in a grill pan or in a skillet over medium-high heat. To assemble bowls, put a bed of shredded cabbage in each bowl. Top with a couple pieces of fish, a couple scoops of salsa, guac.

Serve with lime wedges and a drizzle of crema.
Macros can be adjusted for your specifications.

20p 14c 14f per bowl 4 bowls