Lifeway Kefir stars in these Fish Taco Bowls with Cilantro Lime Kefir Dressing in many ways. Kefir can act as a wonderful tenderizer and marinade for fish before cooking it, and it is one of our favorite dressing bases to use whether you want to make ranch or other creamy dips and dressings of choice. Fish tacos turn into a magical meal in just minutes thanks to a few healthy ingredients. We add beans to this recipe to bump up the fiber but you can leave them out if needed. Not a cilantro lover? No worries! Just use a different herb instead. Either way, these tacos are a must for taco night!
The Benefits of Cultured Dairy for Better Health:
Research continues to show the importance of eating healthy foods, including cultured dairy such as kefir, for optimal digestion and gut health, a strong immune system, and to support the microbiome. Fermented foods like kefir hold important value in this line of research due to the link between the gut-brain axis and overall health. Specifically, kefir has been shown to help diversify the microbiome, improve digestion, reduce inflammation, support healthier blood sugar levels, and improve satiety since the bioavailable protein it contains triggers the release of GLP-1.
Lifeway Kefir is packed with variety of vital nutrients important for overall health, including bone and muscle health; these include vitamin D3, K, calcium, and vitamin B12. Along with our probiotic-rich kefir, Lifeway also offers artisan-made Farmer Cheese, a creamy high-protein cheese made with live and active cultures to support healthy muscles and healthy microbiome. Lifeway Farmer Cheese is easy to spread, free of gums and thickeners, and contains no added salt or sugar for optimal health benefits.
Ingredients
- 1 cup Zesty Cilantro Lime Kefir Salad Dressing
- 1 lb fresh cod or mahi-mahi, cut into 3-4-inch fillets Organic Whole Milk Plain Kefir
- 4 cups chopped romaine lettuce
- 2 cups shredded purple cabbage
- ½ medium red onion, sliced into thin half moons
- 1 Hass avocado, pitted and sliced
- 1 cup cherry or grape tomatoes, sliced in half
- 1-2 limes, sliced into wedges
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp dried oregano
- ¼ tsp onion powder
- Pinch of salt and pepper
- Fresh cilantro, to garnish
Directions
- In a large bowl, combine romaine lettuce and purple cabbage. Pour ¼ cup of Zesty Cilantro Lime Kefir Salad Dressing into the bowl and toss to coat. Set aside.
- In a small bowl, combine chili powder, garlic powder, cumin, oregano, onion powder, and a generous pinch of salt and pepper. Sprinkle the spice mixture over the fish fillets, rubbing it into the surface to ensure it coats well.
- Heat a large skillet over medium heat and spray with non-stick cooking spray. Add the fish fillets to the hot skillet and cook until firm and brown, about 3-4 minutes per side.
- To assemble, divide lettuce and cabbage mixture into four separate bowls. Divide the hot fish equally among the four bowls and top each with sliced onion, tomatoes, avocado and cilantro, if desired. Drizzle the remaining Zesty Cilantro Lime Kefir Salad Dressing and serve with lime wedges, more salt and pepper.
- Feel free to add rice, black beans, and/or corn for a heartier version!
