One of my favorite things to do is to get into the kitchen and be creative! I enjoy trying new recipes or making a recipe my own. I have had more failures than I care to mention but when something comes together, and it’s even better than I had hoped for, I am thrilled.
I love the concept of deconstructing your favorite food into a bowl. Taking out the elements that don’t fit into your eating plan. I have had burrito bowls, sushi bowls, and I have seen eggroll bowls online that look amazing.
Fish tacos are one of my favorite foods, and I had been pondering how I could make a fish taco bowl work. The carbs were just too high when I would work on something. That is until I ran across this recipe for Cilantro Lime Cauliflower Rice. It did not take me long to figure out it would be an excellent base for a fish taco bowl!
Even though this recipe has several steps, it is easy peasy and comes together really fast. I used frozen riced cauliflower for ease. You can whip up the Cilantro Lime Cauliflower Rice and the Chipotle Mayo while the fish is in the oven.
Fish Taco Bowl
Ingredients
- 4 4-oz filets cod loins
- 4 tsp. N'orleans Cajun Seasoning by Weber or other fish seasoning
- Cilantro Lime Cauliflower Rice recipe follows
- 8 tbsp. shredded Cheddar cheese
- 2 avocados diced
- 4 tbsp. sour cream
- Chipotle Mayonnaise recipe follows
Instructions
- Preheat oven to 350℉. Spray a baking sheet with nonstick cooking spray.
- Spray one side of the fish with nonstick cooking spray and sprinkle with seasoning. Lay fish on the prepared pan, spray top side with nonstick cooking spray and sprinkle with remaining seasoning.
- Bake fish until cooked through and flaky.
- Meanwhile, make Cilantro Lime Cauliflower Rice and Chipotle Mayonnaise.
- To assemble: Place 1/4 of the cauliflower rice in a bowl. Slice baked fish and place on top of cauliflower. Top with 2 tablespoons shredded cheese, 1/2 avocado, 1 tablespoon sour cream, and 1/4 of the chipotle mayonnaise.
Cilantro Lime Cauliflower Rice
Ingredients
- 1 tbsp. extra virgin olive oil
- 2 (10-oz.) bags riced cauliflower
- 1/2 jalapeno seeded and diced
- 1 clove garlic minced
- 1/4 c. green onion chopped
- 1/2 c. cilantro chopped
- 1 lime juiced
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Heat oil in a skillet over medium heat.
- Add whites of green onions, jalapeño, and garlic. Cook for about a minute or until fragrant.
- Add cauliflower and cook, stirring , for 5 to 7 minutes or until heated through.
- Remove from heat. Stir in green onions, cilantro, salt, pepper and lime juice.
Chipotle Mayonnaise
Ingredients
- 2 canned chipotle chili peppers in adobo sauce chopped
- 2 tsp. fresh lime juice
- 1/2 c. avocado oil mayonnaise
- salt and pepper to taste
Instructions
- Mix chopped chipotle peppers with adobo sauce, lime juice, mayonnaise, salt, and pepper in a small bowl. Set aside until ready to use.
Total Nutrition Facts for the complete bowl:
Carbs = 7 g
Fat = 35 g
Protein = 28 g
Calories = 485
