Fish Taco Bowls
When I was in college and I wanted company I would bribe my friends to spend their days with me by telling them that I would make them food (is that pathetic? lol). I mean what college kid would say no to free food? NONE! It was the perfect excuse for them to bring their studying over to my house while also being my recipe guinea pigs.
Fish tacos became one of my favorite meals to make, ESPECIALLY when I have guests over! I don’t think I have ever made them strictly for myself because I just see them as a more social food. Tacos in general are super popular for entertaining, especially because you can basically build a taco and personalize it to your liking! Although the downside to tacos, and if you know me at all you know I loveeeeeee leftovers, and tacos are hard to save for later in my opinion. But what about a fish taco bowl? For this recipe I made cilantro lime cauliflower rice as the base. Next, I seasoned tilapia with chili powder, garlic powder, salt, pepper, and minced raw garlic and popped it in the broiler. To dress up the fish, I made a lightly sweet cabbage slaw and to top it off I purchased an authentic salsa (if I had time I would have made my own salsa), a chipotle mayo that I made myself, and some sliced avocado! Garnish with some lime slices and voila! You now have a delicious and flavorful meal right in front of you! This recipe is one you DEFINITELY don’t want to miss out on!
INGREDIENTS:
Fish:
2 pieces of white fish, I used Tilapia
Chili Powder
Garlic Powder
Sea Salt
Pepper
2 cloves Garlic, minced
Cauliflower Rice:
1 head of Cauliflower
handful of Cilantro, chopped
1 Lime, juiced
Salt
Pepper
Garlic Salt
Cabbage Slaw:
Half the package of Coleslaw Mix
1/2 C Apple Cider Vinegar
2 TBSP Brown Sugar
2 TBSP Mayo (I used Primal Kitchen Avocado Oil Mayo)
1 small Orange, juiced
Dried Thyme
Garlic Powder
Chipotle Mayo:
2 TBSP Mayo
1 TBSP Siracha
+ your favorite salsa for topping
+ Avocado for topping
INSTRUCTIONS:
Cover sheet pan in foil or parchment paper and place rinsed fish fillets on pan. Season both sides of the fish with Chili Powder, Garlic Powder, Sea Salt, Pepper, Garlic Cloves, and Olive Oil. Set aside and you will come back to it later to cook.
Prepare cauliflower rice by chopping up the head into smaller pieces and placing into a food processor. Pulse until the cauliflower turns into a fine consistency (like rice). Set aside.
Prepare Cabbage Slaw in a bowl. Add Coleslaw mix, brown sugar, apple cider vinegar, mayo, orange juice, thyme and garlic powder. Set aside in fridge.
Place medium sized skillet over medium-high heat with olive oil. Pour riced cauliflower in pan once heated up.
Turn on oven broiler on high. Once warm, place fish in oven and broil for 8 minutes.
While fish is cooking, add lime juice, cilantro, garlic salt, sea salt, and pepper. Stir and let cook for 5-10 minutes. Try not to let the cauliflower cook too much. Once cauliflower starts to get a little mushy, turn off heat.
While rice is cooking, make chipotle mayo. In a small bowl, mix together mayo and siracha.
Once everything is cooked, build bowl! Cauliflower rice on bottom, then place your broiled fish on the rice. Top with cabbage slaw, your choice of salsa, chipotle mayo, avocado slices and a spritz of lime! ENJOY!
