If you're trying to eat clean without skimping on flavor, taco bowls are a great solution. This simple recipe offers a grain-free and gluten-free approach that never fails.
4 fillets wild salmon (or 1 pound) pin bones removed
2 tablespoons avocado oil for the pan
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon sugar
1 large ripe mango, cubed
½ cup red onion, diced
2 tablespoons jalapeño, minced
½ cup cilantro, finally chopped
1 lime, juiced
½ cup of sour cream
¼ milk for thinning
1 lime, juiced
¾ teaspoon garlic
salt to taste
1 cup quinoa, steamed
2 cups black beans, heated through
2 cups cabbage, shredded
1 avocado, sliced
1 lime, cut into wedges
Wild Salmon: Heat a heavy-bottomed skillet to high heat. Add avocado oil. Pat each fillet dry and season with salt and pepper. In a small bowl, stir together chili powder, cumin and sugar. Sprinkle the mixture over each fillet, patting the seasoning so that it adheres. Sear the salmon fillets in the pan, 2-3 minutes per side for medium (cooking times will vary depending on thickness of fillet), being careful not to overcook.
Mango Salsa: Combine mango, red onion, jalapeño and cilantro. Squeeze lime juice, season with salt, and stir. Cover and refrigerate until ready to serve.
Lime Crema: In a small bowl, whisk sour cream, milk, lime juice and garlic powder until smooth. Add more milk as needed to thin the mixture for a pourable consistency. Season generously with salt. Cover and refrigerate until ready to serve.
Assembly: In each bowl, layer ingredients beginning with quinoa, followed by black beans and cabbage. Top with the salmon fillet and mango salsa. Drizzle with lime crema and serve with avocado slices, lime wedges and your favorite hot sauce.