Print

Fish Taco Bowls with Mango Salsa and Cauliflower Rice

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2

Ingredients

Blackened Fish

  • 2 tilapia loins or fillets about 1 pound
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon coconut or olive oil

Guacamole

  • 1 avocado peeled and seeded
  • 2 tablespoons cilantro chopped
  • ½ lime juiced, plus more to taste
  • salt to taste

Mango Salsa

  • 1 mango peeled, seeded and diced
  • 1 tablespoon cilantro chopped
  • 2 tablespoons red onion chopped
  • ¼ lime juiced
  • salt to taste

Red Cabbage Slaw:

  • 2 cups shaved red cabbage (about 8 oz bag or ¼ head of red cabbage)
  • 1 lime juiced
  • salt to taste

For serving:

  • Cauliflower Rice 2-3 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.