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

1. 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.
2. To make the creamy avocado dressing, combine all ingredients in a food processor. Blend for 1 minute or until smooth.
3. 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.  
4. 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.