This Fish Taco Bowl Recipe is a play on a deconstructed fish taco. It’s basically a fish taco without a shell. This is a nice quick recipe that’s keto friendly and low carb.
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Blackened Swai Fish Taco Bowl
4 pieces swai fish
1 tbsp Cooking With Thatown2 Cajun Blackening Seasoning
1 stalk of romaine lettuce
2 cups baby spinach
1 cup coleslaw or green cabbage
1 cup purple cabbage
¼ cup olive oil mayonnaise
2 tbsp sour cream
1 tbsp lemon juice
1 tsp olive oil
1 tbsp white wine vinegar
2 tbsp sriracha
½ tsp salt
½ tsp pepper
1 tsp Cooking With Thatown2 Taco Seasoning
Pat the fish dry to remove all moisture add a tablespoon of olive oil and cajun seasoning and rub the mixture on all sides of the fish. Add fish to a skillet and cook on both sides for 2-3 minutes per side. Once cooked remove from skillet and let rest. To make the sauce add mayonnaise, sour cream, lemon juice, olive oil, vinegar, sriracha, salt, pepper, and taco seasoning to a bowl and mix well. Let chill in the refrigerator until ready to use.
To build your fish taco bowl add lettuce to the bottom of the bowl and spinach and cabbage around the outside of the bowl. Place your fish over top and top with sauce. I also added cilantro, salsa and jalapenos
#keto #fishtaco #cookingwiththatown2
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