"This Baja Fish Taco Bowl is a family favorite! The red cabbage slaw provides your daily does of vitamin C and vitamin K. The avocado crema sauce and fish add a boost of protein and omegas" - Nourishing Superfood Bowls
2 tablespoonsAvocado Oilplus more for frying (alternative oil with high smoke point may be substituted)
1/2-1tablespoonChili Sauce or Sriracha
1tablespoonRice or Potato Flour(gluten flour may be substituted; see Recipe Notes below)
Fresh Lime Juice
Sea Saltto taste
Black pepperto taste
1Red Chili Pepperstem cut off
1/4cupAvocado or Olive Oil
1/4teaspoon Chili Powder
1handfulfresh Cilantro leaves
Le Crema Topping ingredients:
1/4cupPaleo Mayo or Olive Oil based mayo (if dairy-free)regular mayonaise may be substituted if not on a dairy-free diet
2tablespoonsOlive or Avocado Oil
Bowl ingredients and toppings:
1handfulsliced Red Pepper (cayenne or jalapeno)
crumbled Cotija Cheese
Pepita (pumpkin) Seeds
Gluten-free or Corn TortillasOR large lettuce leaves for serving
Baja Fish instructions:
Clean and dry the fish, then cut into bite-size pieces, approximately 3/4-inch wide.
In a small bowl, place the oil and chili sauce. In another bowl, place the flour.
Dip the fish in the oil and chili sauce, then the flour. In a saute pan, place half of the fish with 1/2 tablespoon of oil. Cook over medium-high heat. Turn the fish while cooking for 3-6 minutes, or until it is cooked through and golden. Drain on paper towels and repeat for the remaining fish. NOTE: additional oil may be needed.
Add a squeeze of fresh lime juice, sea salt and pepper to taste to the fish. Set aside while you prepare the rest of the bowl.
Combine the green onion, garlic, avocado, pepper, oil, cumin, chili powder, cilantro, lime juice, salt and pepper in a blender. Blend well. Set aside in a small bowl. NOTE: cover the bowl tightly to avoid oxidation (browning) of the avocado.
Le Crema Topping instructions:
Combine the avocado, mayo, oil, lime juice, garlic powder, green onion, chili pepper (optional), salt and pepper in a blender. Blend until creamy and set aside.
ASSEMBLING THE BOWLS:
Preparing and Dressing the Cabbage Slaw:
Set aside a large leaf to line the bowl. Cut the cabbage into quarters or smaller; process in a food processor and pulse until riced slaw is formed.
Place the cabbage in a large bowl and squeeze out any extra water if needed; pat dry with a paper towel. Pour the sauce over the cabbage and mix well to combine.
To arrange the family-style bowl, place the large cabbage leaf at the bottom of the bowl. Add the cabbage slaw and top with the Baja fish, followed by red pepper. Spoon on the Le Crema Topping.
Top with Cotija cheese and pepita seeds. Season with salt and pepper to taste. Serve with tortillas on the side for scooping.
Using gluten flour for the Baja Fish: the absorbency of gluten flour differs from gluten-free flours. I chosing to substitute all purpose gluten flour, more oil/chili sauce may be needed to coat the fish and additional oil to fry the fish.This recipe republished with permission from Nourishing Superfood Bowls and Page Street Publishing, Inc.