Try this simple recipe with a homemade fish taco bowl! Whitefish is blackened in a saucepan, placed on top of rice and vegetables, and drizzled with homemade parsley sauce, and the flavor is rich. Perfect for pale and vegetarian or Whole30 resets!
Fish tortilla bowl
- preparation time: 15 minutes
- clock cooking time: 20 minutes
- clock total time: 35 minutes
- serving size: 4
- serving size calories: 338 kcal
Ingredients
Homemade cauliflower rice
- 1 head cauliflower cut
into small flowers
- 2 tablespoons extra virgin
olive oil separated
Taco bowl
- 1/3 cup fresh parsley
chopped
- 1 pound wild cod
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black
pepper
- 1/4 teaspoon chili pepper
- 1/4 teaspoon cumin
- 4 to 6 cups shredded purple
cabbage
- 1 avocado cube
- 3 diced roman tomatoes (about 1
cup)
- 1/4 cup diced red onion
- 2 tablespoons lime juice
- 1 diced jalapeno pepper (about
2 tablespoons)
- 1/4 cup parsley chopped
- decorate with lime wedges
- fresh parsley for garnish
Chipotle Lime Sauce:
- 1/4 to 1/2 cup
mayonnaise
- 1 tablespoon whole coconut milk
- 1 lime juice
- 2 cloves of garlic
- 2 tbs. apple cider vinegar
- 1 teaspoon jalapeno
Instructions
1. First, prepare the cauliflower rice. Place the
cauliflower in a food processor and stir until the cauliflower breaks down into
a relatively homogeneous "rice" consistency. Preheat 2 teaspoons of
olive oil in a saucepan over medium-low heat. Add the cauliflower rice and cook
for 4-5 minutes, stirring frequently. Transfer to a large bowl. Stir in the
parsley and lime juice. Shelve.
2. Wipe
the pan clean, add the remaining olive oil and preheat to medium heat. Place
smoked paprika, sea salt, black pepper, chili pepper, and cumin in a small
bowl. Season the cod evenly with a spice mixture. Place the cod in a saucepan
and fry on each side for about 3 minutes, or until the fish is no longer
translucent and can be easily pressed into thin slices with a fork.
3. Meanwhile,
make jalapeno lime sauce. Combine mayonnaise, coconut milk, lime, garlic, apple
cider vinegar, and jalap in a small bowl and stir until combined. If desired,
more coconut milk can be added for a thinner consistency.
4. Next,
make pico de Gallo. Place the tomatoes in a medium-sized bowl. Add the red
onion, jalapeno pepper, parsley, lime juice, and sea salt. Stir with a fork
until all the ingredients are mixed.
5. Finally,
assemble the bowl. Divide cauliflower rice, cabbage, Pico de Gallo, and avocado
into 4 bowls. Serve with seasoned cod. Drizzle with jalapeño sauce. If you
like, you can garnish with extra lime horns, chopped parsley, or jalapeno
pepper.