CAJUN FISH BOWLS

Makes 2 servings

A Cajun Po’ boy in a bowl sounds good to me, any time of day. Make it with fish as I do here, or blacken some shrimp using the same Cajun seasoning, and you just might have a new favorite too. The best part? You bring leftovers for lunch, brightening your day and tastebuds!

INGREDIENTS:

2 white fish fillets
1 tablespoon olive oil
1½ teaspoon Simple Cajun Seasoning
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon Louisiana hot sauce (such as Crystal or Trappey’s)
2 cups green and red cabbage, shredded (from a bag mix)
1 green onion, sliced for garnish
½ avocado, sliced for garnish

INSTRUCTIONS:

1. Preheat oven to 350°F. Line a baking sheet with foil and place a wire rack on top.
2. Rub fish fillets with olive oil and season on both sides with Cajun seasoning. Place on the prepared pan and bake for 20 minutes, until fish is cooked through.
3. Meanwhile, whisk together sour cream, lime juice, and hot sauce in a small bowl.
4. When ready to serve, divide cabbage between two bowls and arrange fish fillets on top. Drizzle dressing over the fish, and garnish with greens onion and avocado. Refrigerate and store leftovers in an airtight container for up to 3 days.

NUTRITIONAL INFORMATION PER 1 SERVING:

CALORIES (KCAL): 740 KCAL
CARBS: 18.86 G
SATURATED FAT: 29 G
CHOLESTEROL: 185 MG
PROTEIN: 33.63 G
POTASSIUM: 1366 MG
SODIUM: 416 MG
IRON: 3.61 MG

This AMAZING Recipe can be found in my Keto For Life Cookbook here