Filet of Sole Taco Bowl with Mango Dressing
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 1 piece of filet of sole (or other white fish you prefer)
  • ½ cup dry green lentils, rinsed
  • 1 can black beans (15 once can)
  • 1 avocado, diced
  • 1 cup of chopped purple cabbage
  • 1 ½ medium tomatoes, diced
  • ½ cup of fresh mango or defrosted frozen mango
  • Juice of 1 lime
  • 1 tablespoon of apple cider vinegar
  • ½ tablespoon of rice vinegar
  • 1 tablespoon cumin
  • ½ tablespoon paprika
  • ½ teaspoon chili powder (optional)
  • Extra virgin olive oil
  • Salt & pepper to taste
Instructions
  1. Place all dressing ingredients into a blender and blend until smooth
  2. Taste and adjust as necessary, set aside
  3. Sautee fish in a saucepan with a drizzle of evoo, flip sides after a minute or 2 or until fish starts to slightly brown, set aside
  4. Place lentils and water into a pot. Bring to a boil and cover, lower heat for about 25 minutes (it’s okay if there is some wetness but you want most of the water gone)
  5. Rinse black beans and add to he pot
  6. Add cumin, paprika, chili powder, salt & pepper and mix well – add more seasoning if needed
  7. Cut avocado, tomatoes and purple cabbage into pieces
  8. Cut fish into pieces
  9. In a bowl, mix all ingredients and dressing together – can be enjoyed warm or put in the fridge for 30 minutes for a cold dish
Recipe by Kale With a Side of Fries at https://oldsite.kalewithasideoffries.com/dinner-recipe-1/