When you want to go to Mexico but mom says we have to stay at home….try these fish tacos!

You can make adjustments to the recipe if you are:

• Wanting to lose weight
• In menopause
• A dude who needs more food than this
• Have PCOS/Insulin resistance
• Gut issues or you’re
• On a GLP-1

FISH TACO BOWLS

Serves 2

Ingredients

1.5 c rice, cooked
1/2 avocado (pitted, peeled)
1 Tbsp extra-virgin olive oil
1/2 lemon (juiced)
2 Tbsp water
1 1/2 tsp chili powder
Salt (to taste)
2 5-oz cod filets (or any white )
2 Tbsp red onion (finely diced)
1/2 c shredded cabbage
1 1/2 c black beans (cooked, drained, rinsed)

Directions

1. Make dressing by combining avocado, olive oil, lemon juice, and water together in a food processor or blender and blend until smooth.

2. Combine chili powder, salt, and pepper in a bowl and mix well. Sprinkle over both sides of the cod filets w chili powder and salt.

3. Grease a large cast iron skillet with a bit of olive oil and place it over medium-high heat. Sear cod for 3-4 minutes per side until it’s completely cooked through. Remove from heat and chop into pieces.

4. Divide rice between bowls and top with onion, cabbage, black beans, fish and drizzle with avocado dressing.

How to personalize this recipe

Ladies in Menopause:
-bump to 6 oz cod, use 1 c rice instead of 1.5, and try brown rice, wild rice, or quinoa

Ladies with PCOS, Prediabetes, or Insulin Resistance:
-use 1 c rice instead of 1.5, and try brown rice, wild rice, or quinoa

Guys?
-bump to 8 oz cod, 2 c rice, and extra dressing
-weight loss? try cauliflower rice
-prediabetes/insulin resistance? try a blend of rice and cauliflower rice

Got gut issues?
-remove the beans and add extra cod