These colorful bowls are a fresh, anti-inflammatory take on the classic fish taco. They feature wild haddock—seasoned and pan-fried to perfection—served over black rice with crunchy red cabbage and a creamy mango-avocado salsa. Each bite offers gut-loving fiber, phytonutrient-rich ingredients, and healthy fats to reduce inflammation, support digestion, and fuel your body with clean-burning energy.
Ingredients
Rice
1½ cups
black rice
3 cups
water
⅛ teaspoons
sea salt
Fish
1½ pounds
wild haddock filets
1½ teaspoons
smoked paprika
½ teaspoons
ground cumin
½ teaspoons
garlic powder
¼ teaspoons
chipotle chili powder
¾ teaspoons
sea salt
1 tablespoons
avocado oil
for cooking
Mango Salsa
2 small
mangos
peeled and diced
2 small
avocados
diced
½ cups
cilantro
finely chopped
½ small
red onions
diced small
1 large
jalapeño peppers
seeded and finely diced
2 tablespoons
lime juice
½ teaspoons
sea salt
Other Ingredients
2 cups
thinly sliced
red cabbage
1
limes
cut into wedges
