Good afternoon, sweet friends!
I hope you’re having a lovely Wednesday. Life is still speeding up now, more than ever. I can’t believe that I graduate from college in a month! It feels like I took my first walk across the oval at Ohio State yesterday. I wish I could hold on to being a college student for a little while longer but I’m excited to see what lies ahead. As of right now, I’m unsure of what the next step will be but I’m ready for it!
You all know that I love coming up with new healthy recipes, so that’s what I’ve got for you today! These fish taco bowls were so good! They were light but still very filling, and full of vitamins and flavor! I absolutely love recipes where you can be in control of your ingredients so that it meets your dietary preferences, without sacrificing the quality or flavor of recipe. With these fish taco bowls, you can mix up your toppings or add as little or as much of each!
- Fish fillet (I used cod)
- Greens (I used a mix of arugula and spinach)
- Grains (I used 1/3 c. cooked quinoa)
- Beans (I used 1/3 c. black beans)
- Veggies (I used avocado, bell pepper, onion, tomato and corn)
- Fish seasoning blend
- 1/4 tsp. pink sea salt
- 1/8 tsp. black pepper
- 1/8 tsp. garlic powder
- 1/8 tsp. cumin powder
- 1/8 tsp. chili powder
Begin by combining all spices in a bowl to form a rub for your fish. Coat your fish fillet with the seasoning blend on both sides. Bake or sear your fish (I seared my fish for 4 minutes on each side). After cooking, you can either keep your fillet in one piece or you can “shred” it into smaller bites (I chose to “shred” mine so I could get a bite of fish in every bite).
Place your greens in the bowl first to serve as a base for your meal. Arrange the fish, grains, beans and veggies on top of the greens and you’re ready to eat!
These fish taco bowls take hardly any time to make and are perfect for a wholesome meal!
I hope you enjoy!