Whole30 Fish Taco Bowl with Mango Salsa

Back again with another Whole30 recipe, and no its not exactly a salad, but kinda. It's a Fish Taco Bowl with Mango Salsa. I decided to change things up a little with our Whole30 meals by branching out to include more summer fun foods. Fish tacos always seem like the perfect summertime meal that has me longing for a beach view and cold beer. Unfortunately beer and tortilla shells are not Whole30 approved, but the beach view is!

This bowl had great flavor and I can guarantee you won't be missing that silly little tortilla shell after tasting a bite. The blackened cod sits atop a bed of chili lime slaw and is nestled between the salsa and a little guacamole. Great summer taste that will please any fish taco lover.

And I'm going to be real with you here. The mango was not easy to peel. When I make this salsa again, I will look for pre-peeled mango, or at least research "easiest way to peel mango" before diving into the recipe. #thestrugglewasreal I also had picked up some pre-made guac at the store, so I avoided having to make it for this meal. Although, I can share an easy and quick recipe in a future post.

Enough rambling, on to the recipe!

Whole30 Fish Taco Bowl w/ Mango Salsa:
Serves 3
 Chili-Lime slaw:

• 2 cups shredded purple & green cabbage (or just green or just purple...it doesn't matter)
• 2 tbsp Whole30 approved mayo
• 1/2 lime, juiced
• 1 tsp chili powder
• salt and pepper to taste

1.  Whisk together mayo, lime juice, and chili powder.
2. Toss with shredded cabbage, and put in the refrigerator while prepping the rest of the meal.

Mango Salsa:

• 1 mango, diced
• 1/2 jalapeno, finely diced
• 1/2 red onion, diced
• 3 tbsp chopped cilantro
• pinch of salt

1. Combine all ingredients together and refrigerate while cooking the fish.

Chili-Lime Blackened Cod

• 1 lb cod (or any other firm white fish)
• 1 tbsp chili lime seasoning
• 2 tsp chili powder
• 1/2 lime, juiced
• 1 tbsp olive oil

1. Combine chili-lime seasoning and chili powder.
2. Pour lime juice over the cod. Then generously cover with seasoning.
3. Heat olive oil in pan on med-high.
4. Cook fish 3-4 minutes on each side, until fish is flaky
5. Finally, assemble your bowl by putting slaw on the bottom, placing a serving of blackened cod in the center. Then top with mango salsa and guacamole. I also added a little lime wedge to the top. Totally optional though.

After dinner, my husband was raving about how good this meal was. He felt like it was something a little fancier than what we normally eat on Whole30, and kept telling me how this would be at least $15 at a restaurant. So two thumbs up from the hubs!

The whole meal took me about a half hour to put together. It was a little more prep than what I normally do, but still pretty easy. I think next time, I might try the fish cooked on the grill to see how that is as well. It's nice to eat a meal that feels like you're not restricted, and this is definitely a keeper!