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Who doesn’t love a good munch on some spicy, sausy, savoury, crunchy, mushy Mexican food? It seems to satisfy all elements of taste and crunch factor and can legit be so healthy when it’s done right. We’re mad fans of Mexican over here, so to celebrate Tuesday we’re delivering to your taste buds this beyond epic Fish Taco Bowl with a Mango Mint Salsa that will have you hanging for #tacotuesday to come around sooner!


GF : DF : SF

Serves 2

2 cobs corn, kernels removed

1 teaspoon coconut oil

1/2 teaspoon smoky paprika

1 1/2 cups red cabbage, finely sliced

2 teaspoons apple cider vinegar

1 teaspoon olive oil

1 avocado

100g smoked salmon, or alternatively use grilled white fish (100g per person)

a handful of organic corn chips, per person (we used blue quinoa and corn)

sea salt and black pepper

1/2 lime, cut into wedges

Tomato salsa:

1 cup cherry tomatoes, halved and quartered

1/2 cup coriander, leaves picked, stalks finely chopped

1/4 small spanish onion, peeled and finely diced

1/2 red capsicum

pinch chilli flakes or fresh chilli if on hand

Mango mint salsa:

1 large mango cheek, cut into 1-2cm chunks

1/2 lebanese cucumber, cut into 1-2 chunks

1 tablespoon mint leaves, finely sliced

1/2 lime, juiced

Heat a medium saucepan on high high heat, add coconut oil, then corn kernels. Sprinkle with smoky paprika and toss, cooking or 3-4 minutes. Remove from heat and set aside. Whilst corn is cooking, place red cabbage in a bowl and drizzle with apple cider vinegar and olive oil, toss and allow to marinate and soften. To make the tomato salsa, simply toss all ingredients together in a medium mixing bowl. To make the mango mint salsa, again toss all ingredients together in a medium mixing bowl. To serve the taco bowl, either allow each person to serve themselves, finishing with half an avocado, smoked salmon pieces and a lime wedge or arrange all ingredients around a large serving bowl and tuck in together… making juicy mexican mess while you’re at it! That’s half the fun though right?

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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