FISH TACO BOWL
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2 corn on cob, cooked, kernels cut from cob
2 cups cooked brown rice (I added the juice of a fresh lime + chopped cilantro leaves to the rice)
2 Tbsps avocado oil or olive oil or coconut oil
4, 4-5 oz skinless, cod or halibut filets
6 cups mixed baby greens
1/2 cup prepared black beans, rinsed well if using canned
1 avocado, diced
1/2 red cabbage sliced very thin
1 red pepper, sliced (I roasted mine)
1 cup grape, or cherry tomatoes, sliced
Fresh lime wedges, and fresh cilantro to serve
Heat oil in a large frying pan over med/high heat, pat dry fish with paper towel, then season with a pinch of sea salt & pepper.
Cook fish for about 4-5 minutes per side, until flakes easily. Cover tightly or wrap in foil while assembling the salads.
Divide all ingredients evenly between 4 large bowls, adding warm fish last.