whole and heavenly oven

Fish Taco Bowls

These taco bowls are...

- Loaded with flavorful blackened salmon, crisp cabbage, black beans, avocado, and tomato - Topped with a spicy cilantro tahini sauce - Easy to meal prep and feature all the best parts about a fish taco in bowl form


- Cilantro - Tahini - Sour cream - Lime juice - Jalapeno - Spices - Salmon fillets

- Vegetable oil - Cooked rice - Shredded cabbage - Black beans - Avocado - Tomato - Cotija cheese

Make the sauce


Place cilantro, tahini, sour cream, lime juice, jalapeno, water, salt, and pepper in a food processor or blender.

Blend the sauce


Blend the sauce until completely smooth, scraping down sides as necessary. Season sauce with additional salt and pepper to taste.

Make the seasoning mix


In a small bowl, combine paprika, cumin, onion powder, garlic powder, chili powder, salt, and pepper. Rub seasoning mix evenly all over salmon fillets.

Sear the salmon


Heat vegetable oil in a medium skillet over medium-high heat. Add salmon to pan and sear 3-4 minutes on each side until salmon is a deep golden brown.

Assemble the bowls


Divide rice between serving bowls and top with salmon, shredded cabbage, black beans, avocado, and tomato. Drizzle sauce over top and garnish bowls with cotija cheese, extra lime, and cilantro. Enjoy!

Get the full recipe on wholeandheavenlyoven.com