Spicy Fish Taco Salad Bowl, with a Lime and Mango Salsa

by Natalie Ruggeri January 20, 2017 2 min read 0 Comments

Spicy Fish Taco Salad Bowl, with a Lime and Mango Salsa

BOOOOOOMMMMMMM, Yep that's how the girl would describe this EPIC!!!! Salad creation! Like seriously Omgggggggg, I'm challenging any salad haters out there to try this one!! I have a new Fav, It's seriously yummy as and your body will adore the nutrients, vitamins, protein, minerals, fibre and so very much more awesomeness this vibrant bowl delivers.                                              In fact this bowl was soooooooo good, I had to make it again the next day, just to make sure it was as good as I thought it was first time around ........... hehehehehe yep it was ;) 

Ingredients                                                              Serves 4

2 large fillets of firm white fish (I've used Basa fillets)

1 tsp of each  garlic powder, salt and smokey paprika (Chilli powder optional)

1 cup of cooked quinoa 

1 tin of black beans, rinsed under water and drained

1 capsicum diced

2 carrots shredded

2 shallots finely sliced

2 cups of shredded purple cabbage

1 cup of fresh corn kernels

1 cup of fresh coriander chopped

Ingredients Dressing

Juice of one lime, 1 tsp lime zest

2 tbls olive oil

1 tsp garlic powder

1/2 tsp smokey paprika

1/4 tsp cinnamon powder

1/2 salt

1 tbls fresh chilli diced (optional)

Ingredients lime and mango salsa

1/2 mango finely diced

2 large tomatoes, remove seeds and dice the flesh

1/4 Spanish onion finely diced

2 tbls coriander finely chopped

1 tsp olive oil

2 tbls lime juice

salt and pepper to taste


Chop dice and slice all of the salad ingredients, place them in a large bowl, add the cooked quinoa and black beans and mix well, place all of the salad dressing ingredients into a small bowl, mix well and pour over the salad mixture, stir until everything is well coasted.

To make the salsa dice the mango, onion and tomato finely, place them into a small bowl, add the chopped coriander, olive oil, lime juice, salt and pepper and stir well.

Heat a large frying pan over a medium heat, spray to pan with coconut oil spray, slice the fish fillets into large slices, add them to the frying pan, sprinkle the seasoning evenly over the fish, cook until lightly browned then flip each piece over, cook for a further minute or so or until brown and golden. Divide the salad mixture into 4 serving bowls, place the cooked fish on top of the salad, then finish off with the salsa and a few slices of avocado. Yeahhhhhh to this, weeeeee enjoy ya'll, I'll be making this one a hell of a lot :)

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