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Fish Taco Bowl

Serves 2.


    Fish Taco Bowl

    Taco night will never be the same once you try out this recipe. Millet is a gluten-free seed that cooks up quickly and has a mild sweetness to it. Millet provides us with a good source of manganese, which helps regulate our metabolism.



    • When shopping for a ripe mango, there are a few tips to keep in mind.
      • Look for mangos that are full, plump, and rounded.
      • A ripe mango should be slightly giving, just like a ripe peach or avocado, but not soft or mushy.
      • Finally, smell a mango near its stem end; it should smell sweet, fragrant, and fruity.
    • Firm white fish such as lingcod or halibut, and even shellfish such as scallops and prawns, work well in place of the salmon in this recipe.


    Fish Taco Bowl


    Mango Salsa
    • 1 cup (250 mL) peeled and chopped mango, about 1 large
    • 3 Tbsp (45 mL) finely diced red onion
    • 2 Tbsp (30 mL) roughly chopped cilantro
    • 1 jalapeño, seeded and diced (optional)
    • Juice of half a lime
    • 1/2 cup (125 mL) millet
    • 1 cup (250 mL) no-salt-added vegetable stock
    • 1/4 tsp (1 mL) sea salt
    • 1 Tbsp (15 mL) avocado oil, divided
    • 1/2 tsp (2 mL) finely grated lime zest
    • 1 tsp (5 mL) ground cumin
    • 1 tsp (5 mL) smoked paprika
    • 1/2 tsp (2 mL) chili powder
    • 1/2 tsp (2 mL) garlic powder
    • 2 - 4 oz (113 g) wild salmon fillets
    • 1/2 cup (125 mL) finely julienned red cabbage and or green cabbage
    • 1/2 avocado, peeled and thinly sliced or diced
    • 2 Tbsp (30 mL) toasted pumpkin seeds
    • Lime wedges


    Per serving:

    • calories608
    • protein35g
    • fat28g
      • saturated fat4g
      • trans fat0g
    • carbohydrates57g
      • sugars11g
      • fibre10g
    • sodium383mg



    Start by making mango salsa. In medium bowl, fold together all salsa ingredients until well combined. Set aside for at least 10 minutes before serving or refrigerate in airtight container for up to 2 days.


    To cook millet, place in dry medium saucepan over medium heat and toast millet, stirring often, until golden brown and fragrant, about 4 minutes. Add stock and salt. Increase heat to high and bring to a boil. Decrease heat to low, stir in 1 tsp (5 mL) avocado oil, cover and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let saucepan sit, covered, for 10 minutes. Stir lime zest into cooked millet with fork and set aside until ready to use.


    To prepare salmon, in small bowl whisk together cumin, paprika, chili powder, and garlic powder. Pat spice mixture over each piece of salmon and set aside.


    Heat remaining 2 tsp (10 mL) avocado oil in frying pan over medium heat. Place salmon in pan, flesh side down, and cook for 2 to 3 minutes before flipping salmon over and continuing to cook until cooked through, about another 4 to 5 minutes.


    To assemble bowls, divide millet among serving bowls. Top with salmon, cabbage, avocado, some mango salsa, and a sprinkle of toasted pumpkin seeds. Serve with lime wedges to squeeze additional lime juice over bowl, if desired.


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    This recipe is part of the Beautiful Bowlfuls collection.



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