This week marks the beginning of Spring and with that comes a feeling of new beginnings, longer days, and outdoor grilling! This month's recipe makeover, Healthy Fish Taco Bowls uses fresh fish (of your liking) which can be grilled or fried in a pan using simple ingredients. Fish Taco Bowls are a little new to me as I've always used standard taco shells and this Paleo and Whole30 approved recipe substitutes those unwanted carbs with cauliflower rice - interesting and yet surprisingly delicious. If you do prefer hand-helds but still want to skip the carbs, use lettuce wraps for the taco shells.
I chose wild-caught cod fillets as they are the most versatile fish for making fish tacos because it is tender, flaky and takes on whatever flavor you add to it. I also opted to use frozen cauliflower rice because why add more time to something when you don't need to?The fish taco bowls can be drizzled with homemade chipotle lime dressing (which I've included) or mango salsa for a flavorful weeknight dinner or lunch.
Healthy Fish Taco Bowls
Makes 4 Servings
⅓ cup fresh cilantro chopped
1 tablespoon lime juice
1 pound wild caught cod (or other fish)
1 teaspoon smoked paprika
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon cumin
4 to 6 cups shredded purple cabbage
1 avocado cubed
3 roma tomatoes diced (about 1 cup)
¼ cup diced red onion
2 tablespoons lime juice
¼ teaspoon sea salt
1 jalapeno diced (about 2 tablespoons)
¼ cup cilantro chopped
Lime wedges for garnish
Fresh cilantro for garnish
Chipotle Lime Dressing
1 tablespoon full-fat coconut milk
Juice of 1 lime
2 cloves garlic
2 tablespoons apple cider vinegar
1 teaspoon chipotle powder
First, prep the cauliflower rice by following the directions on package. Transfer to a large bowl. Stir in cilantro and lime juice and set aside.
Add olive oil and preheat to medium-high heat. Combine the smoked paprika, sea salt, black pepper, cayenne pepper, and cumin in a small bowl. Season the cod evenly with the spice mixture. Add the cod to the skillet or grill and cook for about 3 minutes on each side, or until the fish is no longer translucent and can be easily flaked with a fork.
Meanwhile, create the chipotle lime dressing. Combine mayo, coconut milk, lime, garlic, apple cider vinegar, and chipotle powder in a small bowl and whisk until combined. Add more coconut milk, if desired, for a thinner consistency.
Next, make the pico de gallo. Add the tomatoes to a medium bowl. Add the red onion, jalapeno, cilantro, lime juice, and sea salt. Stir using a fork until all ingredients are mixed.
Lastly, assemble the bowls. Divide cauliflower rice, cabbage, pico de gallo, and avocado between 4 bowls. Top with seasoned cod. Drizzle the chipotle lime dressing over top. If you like, you can garnish with additional lime wedges, chopped cilantro, or jalapeno.