Fish Taco Bowl - alive magazine

Name: Fish Taco Bowl - alive magazine
Ingredients: 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

www.alive.com

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.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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