Dive into a culinary adventure with our Grain Free Baja Fish Taco Bowl, a dish that brings the vibrant flavors of the coast right to your kitchen! Perfectly seasoned white fish, sautéed cauliflower rice, and a medley of fresh toppings come together in this paleo-friendly delight that will have your taste buds dancing. In just 35 minutes, you can whip up a wholesome meal that’s not only satisfying but also guilt-free. Ready to impress your family and friends with a dish that’s as nutritious as it is delicious? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 lb white fish (e.g., cod or tilapia)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 cup cauliflower rice
- 1 avocado, sliced
- 1 cup shredded cabbage
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare the fish: Pat the white fish dry with paper towels to remove excess moisture. This helps achieve better seasoning adherence and crispier texture.
- Create the spice blend: In a small bowl, mix chili powder, cumin, garlic powder, salt, and black pepper until well combined.
- Season the fish: Sprinkle the spice mixture evenly over both sides of the fish, gently pressing the seasoning into the flesh to ensure good coverage.
- Prepare cauliflower rice: If using fresh cauliflower, pulse cauliflower florets in a food processor until they resemble rice-like grains. If using pre-riced cauliflower, proceed to next step.
- Cook cauliflower rice: Heat a skillet over medium heat. Add cauliflower rice and sauté for 3-5 minutes until slightly tender but not mushy. Set aside and keep warm.
- Cook the fish: Heat olive oil in a large skillet over medium-high heat. Once oil is shimmering, carefully place seasoned fish in the pan.
- Sear fish: Cook for 3-4 minutes on each side, or until fish is golden brown and flakes easily with a fork. Cooking time may vary depending on fish thickness.
- Assemble the bowl: Divide cauliflower rice among four serving bowls as the base.
- Add fish: Break cooked fish into large flakes and distribute evenly over the cauliflower rice.
- Garnish: Top each bowl with shredded cabbage, sliced avocado, and fresh cilantro.
- Finish and serve: Squeeze fresh lime wedges over each bowl just before serving to add brightness and enhance flavors.
Tips
- Choose the Right Fish: For the best results, opt for fresh white fish like cod or tilapia. They have a mild flavor that pairs beautifully with the spices.
- Pat Dry for Crispiness: Don’t skip the step of patting the fish dry. This simple trick ensures the seasoning sticks well and helps achieve a crispy texture when cooked.
- Customize Your Spice Blend: Feel free to adjust the spice levels to your liking! Add more chili powder for extra heat or include a pinch of smoked paprika for a smoky flavor.
- Use Fresh Cauliflower: If you’re using fresh cauliflower, make sure to pulse it just enough to resemble rice grains. Over-processing can turn it into mush!
- Keep Cauliflower Rice Warm: After cooking the cauliflower rice, cover it with a lid to keep it warm while you cook the fish. This way, everything is served hot!
- Don’t Overcook the Fish: Fish cooks quickly, so keep an eye on it! It should be golden brown and flake easily with a fork when done.
- Garnish Generously: Fresh cilantro and lime juice are key to brightening up the dish. Don’t hold back on the garnishes; they add a burst of flavor!
- Serve Immediately: For the best experience, serve the bowls right after assembling. This keeps everything fresh and vibrant, ensuring each bite is a delight.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 8g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 65mg
