EBT-Friendly: 100% of ingredients

Made by Emmie

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Assembly Time: 20 minutes

This Mahi Mahi Fish Taco Bowl combines flaky mahi mahi, brown rice, crunchy cabbage, creamy avocado, fresh pico de gallo, and a zesty lime yogurt sauce for a colorful, protein-packed meal inspired by fish tacos.

Ingredients:

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•   16 oz mahi mahi
•   16 oz brown rice
•   2 cups green and purple cabbage (shredded)
•   1 cup shredded carrots
•   1 cup pico de gallo
•   1/2 cup Greek yogurt
•   1 bunch fresh cilantro
•   2 limes (juiced and zested)
•   1 tsp honey
•   1 tsp taco seasoning
•   1 clove garlic (minced)
•   1 tbsp oil
•   salt (to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Whisk together the Greek yogurt, lime juice, and taco seasoning to create the sauce.
2. Warm the brown rice and divide among serving bowls.
3. Heat the mahi mahi until warmed through and flake into large pieces.
4. Add the shredded cabbage, pico de gallo, and avocado to each bowl.
5. Top with the flaked mahi mahi.
6. Drizzle with the lime yogurt sauce.
7. Garnish with cilantro and serve with lime wedges.