Fish Taco Bowls w/ Strawberry Salsa
Fish Taco Bowls with Strawberry Salsa
Print RecipeSERVINGS
Ingredients
For the Blackened Fish
- 1 pound cod or mahi-mahi
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon oil
For the Strawberry Salsa
- Juice and zest from 1 medium lime
- 1 ½ teaspoons stevia
- Pinch of fine sea salt
- 1 pint of strawberries hulled and diced
- 1 jalapeño pepper seeded and chopped (use a smaller jalapeño for less heat, or leave in some seeds for more heat)
- ½ small red onion chopped
- ½ cup chopped fresh cilantro
- Freshly ground black pepper to taste
For the Chipotle Aioli
- ¼ cup Greek yogurt
- 2 Tbsp milk
- ½ teaspoon garlic powder
- 1 pinch salt plus more to taste
- 1 teaspoon chipotle pepper powder
Instructions
For the Blackened Fish
- Combine all spices in a small bowl and rub generously over top and bottom of fish fillets.
- Heat oil in a medium skillet over medium heat and add fish. Cook approximately 3-4 minutes on each side, or until fish flakes easily. Do not overcook.
For the Chipotle Aioli
- Combine all ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice to taste.
For the Strawberry Salsa
- In a large bowl, whisk together the lime juice and zest, Stevia and salt. Stir in the strawberries, jalapeño, onion and cilantro. Add pepper, to taste, and mix well.