Good Lifestyle

You will make each individual component of theseTout 30 Taco Bowl fish of zero, but you will be surprised at the speed with which they come together to make a light lunch or a light dinner. With a sweet fresh mango salsa, a vineyard cabbage salad and a creamy guacamole trim, there is a little something here for everyone. The salmon is cooked with a little cumin and garlic to give it a flavor and served on a coconut milk cloak rice.

This recipe escapes easily to serve a crowd, and you can make most of the realization function in advance to save time.

Made 2 servings

Ingredients

For the fish:
2 tablespoons of olive oil
2 medium salmon fillets
1/4 c. Cumin
1/4 c. Garlic powder tea
Salt and pepper

For guacamole:
1 mature lawyer
1/2 small red onion, diced
1 tablespoon of chopped coriander
1/2 lime juice
1/4 c. Cumin
Sea salt

For mango salsa:
1 ripe mango, cute cut
1/4 c. Sea salt tea
1/4 c. Olive oil
1/2 lime juice

For cabbage salad:
1/2 cabbage of the head, finely trench
2 average carrots, Julian
1 C. Olive oil
White wine vinegar 1/2 c.
1/4 c.

For cabbage rice:
1 tablespoon of olive oil
1 big cauliflower head, cadcted and finely chopped
2 tablespoons of coconut milk
Salt and pepper

How to do it

1. Salmon: In a large stove pan, heat the oil over medium heat, until hot but not smoking. Sprinkle salmon with cumin, garlic powder, salt and pepper on both sides. Add the fish to the pan and cook for about 4 minutes, then go back and cook for 2 to 3 minutes until cooked through. Transfer to a plate.
2. Make the Guacamole: In a small bowl, crush the lawyer and add the onion, the cilantro, the lime juice, the cumin and the salt. Mix well to combine. Cover with a plastic wrap and set aside.
3. Make the salsa of the mango: In a small bowl, mix the mango with salt, olive oil and lime juice. Put aside.
4. Make the deformation: In a medium bowl, combine cabbage, carrots, oil, vinegar and salt. Mix to combine and set aside.
5. Make cabbage rice: in a large pan, heat the oil over medium heat, until hot but not smoking. Add cauliflower and coconut milk and season with salt and pepper. Cook over medium-high heat, stirring from time to time until cauliflower softens, about 5 to 8 minutes.
6. Build the bowls: Divide the cabbage rice between two bowls and the top with uniform quantities of guacamole, mango salsa and salad. Top each with a salmon net.

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