This gluten-free blackened salmon taco bowl is served over a bed of quinoa with a spiralized cabbage slaw. The avocado crema is creamy, zesty and made with only three ingredients!
If you’re like me and many humans, you LOVE fish tacos. I love them so much, I tend to order them everywhere I go, on a quest for the “perfect fish taco.”
Lu says they can be found in Southern California, and I say they exist in Mexico, made by the resort we stayed at on our honeymoon in Riviera Maya.
Long story short, everyone has their favorite fish taco.
Fish tacos, though, can sometimes not be filling enough for me (and recently, I’ve been on a serious fiber kick – more to come on that soon). That’s why I love “fish taco bowls,” which are pretty much just the contents of a fish taco poured into a bowl (ditch the tortilla) with other filing ingredients like salad or grains.
Fish tacos have their place, but when I’m in the mood for lots of flavor and one of those hearty bowl meals, I love recipes like these. Also, I don’t always have tortillas in my house – but I have bowls, grains, and always salad.
And if you’ve never spiralized cabbage, make it your monthly goal to do it! It’s a total game-changer, it’s so easy and much safer than clumsily hand slicing with a knife (or is that just me?) This slaw is really simple and crunchy
If you’re not into salmon, try another fish or protein – chicken, shrimp, black beans, whatever floats your boat. And don’t skimp on the avocado crema – it’s only a few ingredients and so creamy and delicious!
Lastly, Happy Father’s Day! We’re celebrating Father’s Day today with my husband (his first official Dad’s Day!), my parents, my grandmother and of course, Luca. It makes my heart swell watching Lu become such a wonderful father – he loves and cares for Luca so much.
Unfortunately, we lost Lu’s father a few years ago, but we always remember those lost on days like these. Once a father, always a father. Love to everyone and their fathers – past and present – today!
Nutritional Information & Recipe