Fish Taco Bowl

Fish Taco Bowl

As a native San Diegan there’s not much that tops fish tacos in my world. This is a slightly healthier spin on the taco with baked fish instead of fried and breaded over cauliflower rice instead of a tortilla. With a yummy sauce to top it off.

serves 4

INGREDIENTS

Fish

• 4 filets (about 1.5 lbs.) of your favorite white fish (I used local cod)

• 2 tablespoon avocado oil - or olive oil

• 1 teaspoon each garlic powder, paprika, chipotle or chili powder, and cumin

• 1 teaspoon sea salt

  Cilantro Lime Cauliflower Rice

• 2 tablespoon avocado oil - or olive oil

• 4 cups frozen cauliflower rice

• 4 tablespoons lime juice

• 0.5 cup cilantro chopped

• 1 tsp sea salt

  Chipotle Lime Mayo Sauce

• 1/4 cup avocado oil mayonnaise

• 1/4 cup plain unsweetened cashew yogurt (or greek if not DF)

• 2 tablespoon lime juice

• 2 teaspoon chipotle or chili powder or to taste

  Sides & Toppings

• black beans

• pico de gallo

• gluten free panko (optional but highly recommended for that yummy crunch)

• 1 jalapeno sliced, or pepperoncinis

• 3 cups red cabbage chopped (or coleslaw mix)

• 1 avocado sliced

• 1 cup cilantro leaves roughly chopped

• + any of your favorite taco toppings!

INSTRUCTIONS

1. Preheat oven to 375F/190C.

2. Chop and prep all your favorite taco toppings, so that they are ready when you start cooking. (I would recommend waiting last minute for the avocado though, to make sure it doesn’t brown).

3. Make the chipotle lime mayo sauce. Mix all the ingredients thoroughly in a small bowl. Add a little bit of water, just enough to make the sauce easily drizzable (I added ½ teaspoon). Set aside.

4. Prepare the fish. Place fish in a baking dish and massage with oil on both sides. Sprinkle half of the seasoning and salt and rub it on one side. Flip the fillets, sprinkle the other half of seasoning and rub the other side. Bake for 15 minutes or until fish is tender and flakes easily with a fork. Flake it into bits.

5. While the fish is baking, prepare the cauliflower rice. In a large skillet, heat oil. Add cauliflower rice and cook, stirring often, about 10 minutes until cauliflower is tender and the water has evaporated. Season with salt. Turn off the heat. Stir in lime juice and cilantro. Adjust seasoning if needed.

6. I chose to add a few cups of cooked quinoa just to bulk it up a bit.

7. In large bowls or plates, arrange cauliflower rice, then top with flaked fish, panko, pico de gallo and any other chosen toppings. Drizzle with sauce and enjoy! (I usually only drizzle the fish, cauliflower rice and cabbage with the sauce).

most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.