Fish Taco Bowls with Coconut Lime Cauliflower Rice

Fish Taco Bowls with Coconut Lime Cauliflower Rice

This low-carb fish taco bowl is bursting with bright and fresh flavors! Perfectly marinated fish sits on a bed of cilantro lime cauliflower rice that’s been tossed with shredded coconut for a tropical flair. Top your taco bowl with diced red onion and sliced jalapeño for an extra kick, along with cherry tomatoes and smooth avocado for extra freshness!

Ingredients
  • ½ Pound Boneless Cod, or any boneless white fish
  • 1 Teaspoon Cumin
  • ½ Teaspoon Sea Salt
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Paprika
  • ¼ Teaspoon Ground Black Pepper
  • 1 Tablespoon Fresh Lime Juice
  • 1 Teaspoon Avocado Oil
  • 3 Cups Cauliflower Florets
  • ½ Teaspoon Coconut Oil
  • ¼ Cup Yellow Onion, roughly chopped
  • 2 Cloves Garlic, minced
  • 3 Tablespoons Fresh Cilantro, chopped
  • 1 Tablespoon Fresh Lime Juice
  • 1 Teaspoon Lime Zest
  • ½ Teaspoon Sea Salt
  • ¼ Teaspoon Ground Black Pepper
  • 1 Tablespoon Unsweetened Shredded Coconut
  • 1 Cup Cherry Tomatoes, sliced lengthwise (optional)
  • 1 Avocado, thinly sliced (optional)
  • 2 Tablespoons Green Onions, chopped (optional)
  • ¼ Cup Red Onion, diced (optional)
  • 1 Jalapeño, thinly sliced (optional)
Steps to Prepare
  1. Rinse fish with cold water, and pat dry with paper towels.
  2. In a small bowl, add the cumin, 1/2 teaspoon of sea salt, garlic powder, paprika, 1/4 teaspoon of black pepper, and 1 tablespoon of lime juice and whisk to combine.
  3. Place fillets onto a plate skin side down, and pour the marinade over the fish. Gently use hands to massage the marinade into each filet and set aside, or use a brush to evenly distribute the marinade. Set aside while preparing the cauliflower rice.
  4. Using the Shredder/Slicer attachment, shred all the cauliflower into a bowl.
  5. In a medium sauté pan, add 1/2 teaspoon of coconut oil on medium heat. Add onions and sauté for 3 minutes.
  6. Add cauliflower and sauté for 3 minutes, or until the cauliflower starts to soften slightly. Add garlic, and cook for another 2 minutes. Turn off the heat, and stir in cilantro, lime zest, shredded coconut, and the remaining salt, pepper, and lime juice. Adjust seasoning as desired.
  7. In a large sauté pan, add 1 teaspoon of avocado oil on medium heat. Place fish fillet skin side up, and cook for 3 minutes. Flip, and cook skin side down for 2 more minutes.
  8. Cut the fish into 4 pieces, and serve on cauliflower rice. Add cherry tomatoes, avocado slices, and other additional toppings.
  9. Enjoy!
Notes
  1. Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.

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