Love fish tacos? Love salad? Then you’ll love this easy Fish Taco Salad Bowl! So healthy with quickly-seared white fish, fresh salad, and a flavourful dressing.

SERVES 2

Ingredients:

  • 2 Barramundi Fillet
  • ¼ cup Extra Virgin Olive Oil (divided)
  • ¼ tspn Turmeric (ground)
  • ¼ tspn Garlic Powder
  • ½ tspn Sea Salt (divided)
  • 2 tbsp Lime Juice
  • ¼ cup Coriander (finely chopped)
  • 2 heads Cos Lettuce (chopped)
  • 1 cup Cherry Tomatoes (halved)
  • 1 Mango (peeled and cubed)
  • 1 Avocado (sliced)

Method:

Pat the barramundi dry with a paper towel. Add 1/2 of the oil, turmeric, garlic powder, and 1/2 of the salt to the barramundi. Rub the spices into the barramundi and set it aside.

Heat a frying pan over medium heat and then add the barramundi. Cook for four minutes per side, or until cooked through. Remove and let cool and then flake and set aside.

Using a blender or immersion blender, blend the remaining oil, lime juice, coriander, and remaining salt until smooth.

Divide the lettuce evenly between bowls and top with the fish, tomatoes, mango, and avocado.

Add the dressing and enjoy!

TIP:

Leftovers
Refrigerate in an airtight container for up to two days.
More Flavour
Add jalapeno to the dressing before blending and purée. Add a touch of honey to the dressing to for a bit of sweetness.
Additional Toppings
Add crushed tortilla chips to the salad for crunch.
No Blender
Finely chop the coriander and shake the dressing ingredients together in a jar.

Did you make this recipe?

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