fish taco bowls

Fish tacos…but make it a bowl. This meal was super easy, and very macro friendly! Air frying the tilapia was chef’s kiss. This recipe makes two, but it’s super easy to double it to meal prep for the week!

Approximate Macros with Toppings & Rice: 37g c / 11g f / 32g p

Ingredients:

For the fish:
2 6 ounce boneless skinless tilapia filets, cubed into pieces
olive oil spray
1 tsp paprika
¼ tsp chili powder
1 tsp garlic powder
½ tsp cumin

For the slaw:
¼ cup nonfat greek yogurt
1 teaspoon sriracha
1 tbsp light mayo
1 lime, juiced
1 pinch salt
1 tsp sugar substitute
2 cups slaw mix: red cabbage, white cabbage and shredded carrots (i bought a slaw mix and red cabbage and combined)

Additional ingredients:
Handful of Cilantro, chopped
1 Avocado, diced
2 servings of my pickled red onions
2 tbsp Reduced Fat Feta
1 cup jasmine rice
Tajin

Directions:

Prep your fish. Ensure there is no skin, and then cube into bite sized pieces. Spray with EVOO spray and coat with seasonings. Start with the measurements above, but add more if you please! Once they are seasoned, air fry for 6-8 minutes at 400*, checking halfway. The fish will cook QUICK, so keep an eye on it!

As it air frys, prep your slaw. Mix all of the ingredients together in a bowl, ensuring the slaw is coated in the yogurt/dressing mix. I make a little extra of the slaw dressing to put on top of my bowl too!

Once fish is done, serve over a bed of jasmine rice with the slaw mix, diced avocado, pickled red onions, reduced fat feta, and cilantro. I topped ours with extra slaw mix dressing and Tajin.

Enjoy!