Fish Taco Bowls

FISH TACO BOWLS😍

Turn the beloved fish taco into bowl form with a sauce you’ll want top everything with and end up with a 20 minute meal you’ll be making for dinners again and again😋

This dish is pretty versatile to fit what you have in your pantry and fridge - remember it’s supposed to be easy, so if you only have cod or halibut, use it! Just be sure to adjust the cooking time.

I’ve made this with shrimp before and it’s a winner in itself. I get my mahi mahi frozen from Trader Joe’s, which makes this meal extra easy to throw together. Also, if you don’t have Tajin, just sub for equal parts chile powder and some lime zest, but you should really have Tajin…

Makes 2 servings.

Ingredients:

For the Fish Taco Bowls:

2 mahi mahi filets (cod or halibut could work here too, just adjust the cook time)
1 tsp Tajin
1 tsp chile powder (ancho preferred)
1 tsp cumin
Avocado or olive oil
2 cups cauliflower rice
1 tbsp ghee
Salt and pepper

Perfectly Heavenly Chipotle Sauce:

1 chipotle pepper in adobo (a bit difficult to find a Whole 30 compliant brand, so you can sub for 1 tsp ancho chile powder)

¼ cup mayo
Juice from 1 lime

Toppings:

Avocado
Mango salsa
Cilantro
Purple cabbage, sliced
Limes

Directions:

Fish Taco Bowls:

In a bowl, marinate the mahi mahi with some olive oil, Tajin, chile powder, cumin, and salt and pepper while your cast iron heats up (5-10 minutes is fine).
Heat a cast iron or skillet to medium heat and add in some avocado oil. Sear the fish filets 2-3 minutes per side (depending on thickness).
Meanwhile, add some ghee to a separate skillet and add the cauliflower rice. Season with salt and pepper and stir, flattening out into a thin layer. Once you begin to see charring, stir once more and cook for 1 more minute.
To make the sauce, blend the mayo, chipotle pepper, and lime juice with a pinch of salt until well combined.
To assemble your bowls, add in the cauliflower rice, fish, avocado, mango salsa, and purple cabbage, and top with cilantro and sauce. Enjoy!

Raquel Hazlett