
LCHF Taco Bowl
Ingredients (Serves 4)
- 600g white fish fillets, such as flathead, or non-GMO organic tofu
- 3 tablespoons extra virgin olive oil
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 2 garlic cloves, minced
- 1 lime, juiced
- 1 tablespoon extra virgin coconut oil, for frying
Bowl:
- 1 avocado, diced
- 1 red onion, diced
- 1 medium Lebanese cucumber, diced
- 1 red capsicum, diced small
- 1/2 purple cabbage, shredded
- 1/2 iceberg lettuce, finely shredded
- 1 lime, wedged
- ½ bunch coriander, to serve
- Salt and pepper
Creamy Avocado Dressing
- 1 avocado
- ½ cup Paleo Mayo
- 1 lime, juiced
- ½ bunch coriander leaves
- Salt and pepper
Method
- In a bowl, combine olive oil, chilli powder, cumin, garlic, lime juice and salt and pepper. Add fish or tofu and coat both sides. Set aside in fridge to let marinade for a minimum of 15 minutes.
- To make the creamy avocado dressing, combine all ingredients in a food processor. Blend for 1 minute or until smooth.
- In a large frying pan, melt the oil and cook fish for 2-3 minutes each side, until golden and cooked through. Shred fish and set aside.
- Combine all bowl ingredients in a large bowl and divide evenly between plates. Top each bowl with the fish or tofu, dressing, lime and coriander.