Fish Taco Bowls with Cauliflower Rice
Flaky seasoned white fish served over buttery cauliflower rice with a tangy, crunchy slaw.
Ingredients
¾ lb white fish fillets (cod, tilapia, or halibut)
Salt and pepper, to taste
½ tsp cumin
½ tsp smoked paprika
¼ tsp chili powder
¼ tsp garlic powder
1½ Tbsp butter or tallow (for searing)
1½ cups riced cauliflower (fresh or thawed from frozen)
1 Tbsp butter or tallow
Salt and pepper, to taste
1 cup shredded green cabbage
¼ cup shredded red cabbage (optional)
2 Tbsp mayonnaise
1 Tbsp sour cream
1 Tbsp lime juice
½ tsp lime zest
½ tsp cumin
Salt and pepper, to taste
¼ avocado, sliced
Chopped cilantro
Fresh jalapeño slices
1 tsp olive oil (cold drizzle)
Macronutrients
(makes 2 servings)
Protein: 32g
Fat: 28g
Carbs: 6g
Preparation
In a bowl, combine green cabbage (1 cup), red cabbage (¼ cup), mayonnaise (2 Tbsp), sour cream (1 Tbsp), lime juice (1 Tbsp), lime zest (½ tsp), cumin (½ tsp), salt, and pepper. Mix until well coated. Chill while preparing the rest.
Pat the fish fillets dry and season with salt, pepper, cumin (½ tsp), smoked paprika (½ tsp), chili powder (¼ tsp), and garlic powder (¼ tsp).
Heat butter or tallow (1½ Tbsp) in a skillet over medium heat. Sear the fish for 2–3 minutes per side, or until golden and cooked through. Flake gently into chunks.
In a separate skillet, heat butter or tallow (1 Tbsp) over medium heat. Add riced cauliflower (1½ cups), season with salt and pepper, and sauté for 4–5 minutes until tender and lightly golden.
Spoon cauliflower rice into each bowl. Top with seared fish, a scoop of creamy lime slaw, sliced avocado, and any desired toppings. Drizzle with olive oil (1 tsp) if using.
Scaled PC to 125# (75% BW)
HSPU: 25/20/12
PC: 10/8/4