Dinner
Fish Taco Bowls
A delightful fusion of flavors-these fish taco bowls are a fresh and flavorful twist on taco night. This healthy, gluten-free meal brings the beach to your table- even in winter!
Fish Taco Bowls
A delightful fusion of flavors-these fish taco bowls are a fresh and flavorful twist on taco night. This healthy, gluten-free meal brings the beach to your table- even in winter!
Ingredients
For the Fish
- Cod fillet (or other firm white fish)
- old bay seasoning
- avocado oil
For the Chili Lime Mayo
- 1/4 cup paleo mayo
- juice of 1 lime
- 1 tbsp chili powder
- cayenne pepper to your heat preference (I like about 1/4 tsp)
For Assembly
- prepared cauliflower rice
- coleslaw mix (all dry- just the veggies)
- pico de gallo
- avocado, sliced
- chopped cilantro
Instructions
- I like to start by boiling up a head of cauliflower. By the time I’m done with everything else it should be cooked and ready to mash into cauliflower rice.
- combine all ingredients for chili lime sauce and set aside
- Sprinkle old bay seasoning on both sides of fish. Drizzle a pan with avocado oil and fry each side of the fish for a couple minutes
- Assemble bowls with cauliflower rice, coleslaw mix, sliced avocado, pico de gallo and cilantro. Drizzle the chili lime sauce over the top and enjoy your fish taco bowl