Fish Taco Bowls w/ Strawberry Salsa

 

Fish Taco Bowls with Strawberry Salsa

Print Recipe
SERVINGS 4

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.
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