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If you’re managing high blood pressure, finding meals that are both heart-healthy and flavorful can feel like a challenge. But this Fish Taco Bowl with Avocado & Cilantro Lime Sauce proves that low sodium doesn’t mean low satisfaction.
This recipe is inspired by the DASH (Dietary Approaches to Stop Hypertension) diet, which emphasizes vegetables, whole grains, lean proteins, and foods high in potassium and magnesium. Plus, it’s right on trend—Pinterest searches for low sodium recipes are soaring, and this one checks all the boxes.
Why This Recipe Is Good for High Blood Pressure:
- Low in sodium: Just 620 mg per serving—well below many traditional taco bowls.
- Rich in potassium & magnesium: With over 1,400mg of potassium, this helps offset the effects of sodium.
- Heart-healthy fats: From avocado and olive oil—great for cholesterol and inflammation.
- High fiber: 10g per serving to support gut health and blood pressure control.
- Loaded with leafy greens & fresh herbs: Natural sources of vitamins K, C, and folate.
>>> Discover the best DASH diet books to help you enjoy low-sodium, heart-healthy eating with ease!
Heart-Healthy Fish Taco Bowls with Avocado & Cilantro Lime Sauce Recipe
Active time: 25 minutes
Total Time: 25 minutes
Serves: 4 servings
Ingredients
1 cup packed baby spinach
1 small jalapeño pepper, roughly chopped
1 small shallot, roughly chopped
1 anchovy fillet (optional but adds umami flavor)
2 tablespoons water
1 cup packed fresh cilantro leaves, divided, plus more for garnish
¼ cup fresh lime juice, divided, plus lime wedges for serving
¾ teaspoon salt, divided
2 cups finely shredded green cabbage
1 (1 ½ lb) skinless halibut fillet (or other firm white fish like cod or mahi mahi)
2 tablespoons extra-virgin olive oil
½ teaspoon ground pepper
2 cups hot cooked long-grain brown rice
2 medium avocados, thinly sliced
Instructions
- Make the Salsa Verde – In a blender, combine spinach, jalapeño, shallot, anchovy, water, ¾ cup cilantro, 2 tbsp lime juice, and ¼ tsp salt. Blend until smooth. Transfer to a bowl, cover, and let sit at room temp.
- Prepare the Slaw – Toss cabbage with ¼ tsp salt, remaining ¼ cup cilantro, and 2 tbsp lime juice in a medium bowl. Set aside.
- Cook the Fish – Heat a grill pan over medium-high heat. Brush halibut with olive oil and sprinkle with pepper and remaining ¼ tsp salt. Grill for 3–5 minutes per side, until opaque and flaky.
- Assemble the Bowls – Divide cooked brown rice among 4 bowls. Top with fish, cabbage slaw, and avocado slices. Drizzle with salsa verde and garnish with fresh cilantro and lime wedges.
Nutrition Information (Per Serving) – about 4 1/2 oz. fish, 1/2 cup cabbage, 1/2 avocado, 1/2 cup rice & 3 Tbsp. sauce
Calories: 529
Total Fat: 25g
Sodium: 620mg
Total Carbohydrates: 40g
Sugars: 3g
Protein: 38g
Dietary fiber: 10g
Potassium: 1449mg
Magnesium: 127mg
Tips for a DASH Diet Boost:
- Use no-salt-added brown rice or cauliflower rice to reduce sodium further.
- Swap in grilled tofu for a plant-based version.
- Add extra spinach or cabbage for even more fiber and volume.
- Go easy on the salt—fresh herbs and lime add tons of flavor naturally.
Pin This Recipe!
Looking for low sodium dinner ideas that actually taste good? This fish taco bowl is a Pinterest-worthy favorite. It’s colorful, refreshing, and perfect for meal prep.
