Fish Taco Bowls with Mango Salsa and Cauliflower Rice
Course Main Course
Cuisine Mexican
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 2
Ingredients
Blackened Fish
2tilapia loins or filletsabout 1 pound
1teaspoonchili powder
½teaspoonsmoked paprika
½teaspoongarlic powder
½teaspoononion powder
¼teaspooncumin
½teaspoonsalt
¼teaspoonpepper
1tablespooncoconut or olive oil
Guacamole
1avocadopeeled and seeded
2tablespoonscilantrochopped
½limejuiced, plus more to taste
saltto taste
Mango Salsa
1mangopeeled, seeded and diced
1tablespooncilantrochopped
2tablespoonsred onionchopped
¼limejuiced
saltto taste
Red Cabbage Slaw:
2cupsshaved red cabbage(about 8 oz bag or ¼ head of red cabbage)
1limejuiced
saltto taste
For serving:
Cauliflower Rice2-3 cups
Chipotle Aioli
Instructions
To prepare Blackened Fish:
Combine all spices in a small bowl and rub generously over top and bottom of fish filets. Heat oil in a medium skillet over medium heat and add fish. Cook about 3-4 minutes on each side, or until fish flakes easily. Do not overcook.
To prepare Guacamole:
Combine all ingredients and mash until desired consistency. Add more salt or lime juice to taste.
To prepare Mango Salsa:
Combine all ingredients in a medium bowl.
To prepare Red Cabbage Slaw:
Combine all ingredients in a medium bowl. With your hands, massage lime juice and salt into cabbage to tenderize, until purple juices are released.
To assemble Fish Taco Bowls:
Spoon heated cauliflower rice into individual serving bowl (about 1 - 1½ cup each). Spoon red cabbage slaw next to cauliflower rice. Top with fish filet, guacamole, followed by mango salsa. Finally, top with chipotle aioli, if desired. Serve immediately.
Notes
Adapted from: 40 Aprons To reduce prep time and cleanup, my recipe uses store bought cauliflower rice and chipotle aioli. However, in its original form, this recipe is Whole 30 and paleo compliant. If you would like to adhere to those dietary guidelines, please see link above for from-scratch recipes for the cauliflower rice and chipotle aioli.