Whole30 Fish Taco Bowls

About This Recipe

These paleo and Whole30 Fish Taco Bowls have all your favorite fish taco fixings - blackened fish, shredded cabbage, mango salsa, pickled onions, avocado, and chipotle mayo - all topped over cauliflower rice to make an easy, healthy, and gluten free taco bowl perfect for an easy meal or meal prep.

Ingredients

• 2 cups riced cauliflower
• 4 cups shredded cabbage (I used a mix of green and red) (200 grams)
• 2 filets mahi mahi (about 4 ounces each)
• 1 tablespoon taco seasoning
• 1/2 cup mango salsa
• 1/2 tablespoon + 1 teaspoon avocado oil
• 1 tablespoon lime juice
• 1/4 cup cilantro, roughly chopped
• 2 tablespoons spicy chipotle mayo
• 1/2 large avocado (60 grams)
• 1/2 cup red onion, thinly sliced (100 grams)
• 1/2 cup apple cider vinegar
• water
• 1 teaspoon salt
• optional toppings: jalapeños, cilantro, lime wedges

Instructions

1. Make the pickled onions. In a jar add onions, apple cider vinegar, water, and 1 teaspoon salt. Shake well and set aside.
2. Make the cauliflower rice. Heat a large skillet of medium-low heat and add 1 teaspoon oil. Add rice and cook for 4-5 mins. Mix in lime juice and cilantro and set aside.
3. Coat fish in taco seasoning, dividing evenly. Heat same pan to medium and add remaining oil. Add fish, cook for 3 mins, flip, and cook for another 2-3 mins depending on thickness.
4. Assemble the bowls. Divide cabbage, cauliflower rice, salsa, avocado, and chipotle mayo between two bowls. Top each bowl with a filet of fish and your favorite toppings - I did jalapeños, lime wedges, and cilantro. Enjoy!