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QUICK FISH TACO BOWLS
CREAMY CHIPOTLE SAUCE:
½ c mayo (Soy Free Vegenaise if you can’t have eggs)
1 ½ t raw honey 1 t garlic powder ½ t onion powder 2 T original unsweetened almond milk (must say 0 grams of sugar on the nutrition label) ¼ t lime juice 2 chipotles in adobo, finely minced Sea salt and black pepper to taste
1 c brown rice
2 cans of pinto beans, drained and rinsed
1 large ripe organic tomato, diced (substitute pre-diced tomatoes to save time)
½ medium red onion, diced (substitute pre-diced onion to save time)
2 c pre-shredded iceberg or romaine lettuce
¼ c roughly cilantro
1 large ripe avocado, sliced
1 lime, cut into 4 wedges for garnish
4 filets of whatever wild caught fish you like
Sea salt and black pepper to taste
INSTRUCTIONS: Preheat the oven to 400°F and cook brown rice according to package instructions.
Place all ingredients for Creamy Chipotle Sauce in a small bowl and mix to combine. Taste and adjust seasoning by adding more of anything you’d like to taste more of then set aside. Place beans in a pot and cover with water. Add a generous amount of salt and bring to a boil. Turn down to low and cover and keep warm while you chop your veggie garnishes.
Place fish on a parchment paper lined baking sheet and spray with oil. Season with salt and pepper and bake for 10-15 minutes until bright white and flakey all the way through.
Build bowls by dividing the rice amongst 4 bowls and topping with fish, beans, and veggie garnishes. Drizzle with sauce then serve with lime wedges.
MEMBER SELENA'S TIP: Puree the sauce in a blender to make it extra creamy!
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