Mahi Mahi Fish Taco Bowl

    
Emmie Satrazemis, RD, CSSD
Emmie Satrazemis, RD, CSSD

Make fish tacos more meal prep friendly with this incredibly easy-to-make taco bowl recipe. Loaded with brown rice, a crunchy slaw tossed in a tangy, sweet and slightly spicy dressing, and topped with perfectly cooked fish and fresh salsa. This dish makes for a foolproof lunch or dinner and pairs well with all of your favorite tex-mex ingredients and flavors... whether it's taco Tuesday or not!

How to Make this Recipe

For this recipe, you're going to need the following:

  • Trifecta mahi mahi
  • Trifecta brown rice
  • Green and purple cabbage, shredded
  • Carrots, shredded
  • Pico de gallo
  • Fresh cilantro
  • Lime zest and juice
  • Greek yogurt
  • Garlic
  • Honey
  • Taco seasoning
  • Oil
  • Salt 

Perfecting the Veggie Slaw

Zest one of your limes and then juice both - keeping the zest to the side until ready. 

Thinly slice your cabbage and grate your carrots, and add them to a medium-sized mixing bowl. You can also use pre-shredded veggies to save on time, but fresh tends to lend a lot more flavor. Add 1/4 to 1/2 cup of chopped cilantro leaves and stems to the slaw. 

Cabbage is a tough little veggie that can be softened with a little acid and salt - allowing the flavors to open up. Add in half of your fresh squeezed lime juice and sprinkle a pinch of salt into the bowl. Then toss to mix and let them sit for 15 to 30 minutes while you make the dressing. 

Tip: for more heat, add some fresh diced jalapeno to the veggie slaw mix.

For the dressing, add your yogurt, garlic, honey, and remaining lime juice to a small mixing bowl to combine. Then slowly whisk in the yogurt. Add a small amount of oil or water, if needed, to thin out the mixture. You can also blend the ingredients in a mixer or food processor. To finish, fold in a 1/4 teaspoon of taco seasoning add salt to taste, adjusting saltiness as needed. 

Stir the yogurt mixture into the veggies to coat everything evenly. Taste again for the right balance of sweet and salty, with a hint of spice.

mahi-mahi-fish-taco-bowl-recipe-slaw

Finishing the Fish

Pat dry and season your pre-cooked mahi mahi with the remaining taco seasoning. Add 1 tablespoon oil to a pan over medium-high heat. Pan sear the fish, cooking for about 1 to 2 minutes per side or until it starts to brown - be careful not to overcook it, it just needs to be warmed slightly. 

Tip: if making this for meal prep, save this step until your ready to dig in, packing your fish separate from the other ingredients.

Building the Bowl

Warm the brown rice in the microwave and get ready to start plating. 

Using a food scale or measuring cups, evenly divide the rice between four plates or meal prep containers (4 ounces/113g per portion). Then top your rice with the slaw, followed by the seared fish and pico de gallo. 

Garnish with extra cilantro and lime, and enjoy!

Want all your meals to take 10 minutes or less? Save time on all of your favorite meal prep recipes with pre-cooked, healthy ingredients from Trifecta a la carte.

GET THE INGREDIENTS

Serve this With

Just as we all have our favorite toppings for tacos, this bowl version is no different. Add healthy fats, extra crunch, more spice, or a hint of sweetness with the following additions:

  • Sliced Avocado
  • Low fat cheese
  • Baked tortilla chips
  • Hot sauce
  • Diced mango
  • Corn
meal prep recipes, easy recipes, weight loss recipes, high protein recipes, low calorie, healthy, clean eating, fish taco
entree
TEX-MEX
diabeticdiet, lowfatdiet, lowcaloriediet, glutenfreediet,
mahi-mahi-fish-taco-bowl-recipe

Mahi Mahi Fish Taco Bowl

Cook time: 4 min
Prep time: 5 min
Yield: 4
Print Recipe

Description

Super easy fish taco bowls for meal prep or a quick weeknight dinner. Loaded with brown rice, a crunchy slaw tossed in a tangy, sweet and slightly spicy dressing, and topped with perfectly cooked fish and fresh salsa.

Ingredients

  • 16 ounces Trifecta Mahi Mahi
  • 16 ounces Trifecta brown rice
  • 2 cups Green and purple cabbage, shredded
  • 1 cup shredded carrots
  • 1 cup pico de gallo
  • 1/2 cup Greek yogurt
  • 1 bunch fresh cilantro
  • 2 limes, zest and juice
  • 1 teaspoon honey
  • 1 teaspoon taco seasoning
  • 1 clove garlic, minced
  • 1 tablespoon oil
  • Salt to taste

Instructions

  1. Add cabbage, carrots, and cilantro to mixing bowl and season with 1/2 of lime juice and a pinch of salt.
  2. In another small bowl, blend yogurt, garlic, honey, 1/2 of the taco seasoning, and remaining lime juice. Add salt to taste.
  3. Add yogurt mixture to veggies, stirring well to coat everything evenly.
  4. Season pre-cooked fish with remaining taco seasoning and pan sear in 1 tablespoon of oil - about 1 to 2 minutes per side.
  5. Warm brown rice in the microwave for 90 seconds while fish cooks.
  6. To plate, layer ingredients starting with brown rice, followed by slaw, and fish, dividing ingredients evenly between four portions.
  7. Top with pico de gallo and extra cilantro.
  8. Enjoy!

Nutrition facts

serves
Calories Per Serving: 383
% Daily Value
Total Fat 9g
30% Cholesterol 106mg
23% Sodium 540mg
Total Carbohydrate 40g
Sugars 9g
Protein 35g
71% Vitamin A
21% Vitamin C

Related Posts