Fish Taco Bowls

25-30 minutes


1 bag of steamable cauliflower rice
⅓ cup fresh cilantro, chopped
1 lime
1 lb cod
1 tsp paprika
¾ tsp sea salt, divided
½ tsp black pepper
1 ½ tsp cayenne or chili powder, divided
¼ tsp cumin
4-6 cups shredded purple cabbage
1 avocado, cubed
3 Roma tomatoes, diced
¼ cup diced red onion
⅓ cup mayo
1 Tbsp coconut milk or heavy whipping cream
2 cloves garlic
2 Tbsp apple cider vinegar
1 tsp chipotle powder
1 jalapeno (optional)


1. Make the pico de gallo. Add tomatoes to a medium bowl. Add red onion, jalapeno (optional), ¼ cup cilantro, 2 Tbsp lime juice, and ¼ tsp sea salt. Stir using a fork until all ingredients are mixed.
2. Add 1 Tbsp olive oil to the pan and heat to high heat. Combine 1 tsp paprika, ½ tsp sea salt, ½ tsp black pepper, and ¼ tsp cayenne or chili powder and season cod evenly. Add the cod to the skillet and cook for about 4-5 minutes on each side or until the fish is no longer translucent and can be easily flaked with a fork.
3. Meanwhile, prepare the cauliflower rice.
4. Next, create the chipotle lime dressing. Combine ⅓ cup mayo, 1 Tbsp coconut milk or whipping cream, remaining juice of the lime, 2 cloves of garlic, 2 Tbsp apple cider vinegar, and 1 tsp chipotle powder. Whisk until combined.
5. Last, assemble the bowls and divide ingredients into 4 bowls. Layer cauliflower rice, cabbage, pico de gallo, avocado. Top with seasoned cod. Drizzle the chipotle lime dressing over the top. You can garnish with lime wedges, chopped cilantro, or jalapeno.

Quick Tip

This recipe is keto, paleo, and Whole30 approved when using coconut milk. For picky eaters, let them choose what comes into their own bowls!