Fish Taco Bowl
Everything you like in a fish taco (except for the shell) can be found in this FISH TACO BOWL. Crunchy, sour, sweet, salty, spicy, creamy…this meal will have your taste buds dancing!
Ingredients
Directions
- Prepare aioli, salsa, and pickled cucumbers an hour before (up to overnight) serving.
- Mix aioli ingredients. Cover and refrigerate. Mix salsa ingredients. Cover and refrigerate. Combine pickled ingredients. Cover and refrigerate.
- Pat down fish with a paper towel and season with salt. Melt ghee in a cast-iron skillet over medium-high heat. Place fillets skillet. Cook approximately 2-4 minutes per side, depending on the thickness. Fish should be flaky, opaque, and browned on both sides.
- Place a handful or two of coleslaw mix in bowls. Drizzle with aioli. Add fish, salsa, pickled cucumbers, and sliced avocado. Drizzle with any additional aioli and squeeze a little lime over each bowl. Season with a little salt one last time.
- Enjoy!
Ingredients
Directions
- Prepare aioli, salsa, and pickled cucumbers an hour before (up to overnight) serving.
- Mix aioli ingredients. Cover and refrigerate. Mix salsa ingredients. Cover and refrigerate. Combine pickled ingredients. Cover and refrigerate.
- Pat down fish with a paper towel and season with salt. Melt ghee in a cast-iron skillet over medium-high heat. Place fillets skillet. Cook approximately 2-4 minutes per side, depending on the thickness. Fish should be flaky, opaque, and browned on both sides.
- Place a handful or two of coleslaw mix in bowls. Drizzle with aioli. Add fish, salsa, pickled cucumbers, and sliced avocado. Drizzle with any additional aioli and squeeze a little lime over each bowl. Season with a little salt one last time.
- Enjoy!