Baja Fish Taco Bowl (Paleo)


Updated August 14, 2020


Baja Fish Taco Bowl

Baja Fish Taco Bowl

There is nothing quite like the perfect fish taco. Living in Southern California, I have had my fair share of fish tacos and have found the key to a good one is a creamy slaw with a little kick to it and lots of lime squeezed on top. So enjoy your taco in a bowl, close your eyes and envision yourself sitting beachside!


Serves4

Ingredients

  • Meat
  • 1 1/2
    pound (680 g) cod, thawed if frozen
  • 1 1/2
    teaspoon (4 g) chili powder
  • 1/2
    teaspoon cumin
  • 1/2
    teaspoon garlic powder
  • 1/2
    teaspoon smoked paprika
  • 1/2
    teaspoon salt
  • 2 tablespoons (30 ml) avocado or olive oil
  •  
  • Veggies
  • 2 tablespoons (30 ml) avocado or olive oil
  • 8 cups (800 g) cauliflower rice
  • 1/2
    teaspoon chili powder
  • 2 teaspoons (4 g) lime zest, divided
  • 3 tablespoons (45 ml) lime juice, divided
  • Salt and Pepper
  • 1/4
    cup (60 g) mayonnaise*
  • 2 tablespoons (2 g) chopped cilantro, divided, plus more for garnish
  • 1/2
    teaspoon smoked paprika
  • 3 cups (210 g) coleslaw mix (or 1.5 cups [105 g] each green and red cabbage

Instructions

Meat

  1. Place the cod on a plate. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika and salt. Pour the spice mix over the cod and press it into both sides.

  2. Put a large skillet over medium heat and pour the oil in the pan. Place the cod in the pan and cook for 2 minutes, then flip and cook for 3 minutes or until cooked through. Set it aside.

Veggies

  1. In the same large skillet, add the oil and the cauliflower rice. Cook for 4 minutes, stirring occasionally. Add the chili powder, 1 teaspoon of lime zest and 2 tablespoons (30 ml) of lime juice, and stir to combine. Cook for 3 to 5 minutes, or until the cauliflower rice is cooked through. Season with salt and pepper to taste.

  2. In medium bowl, combine the mayonnaise, 1 tablespoon (15 ml) of lime juice, 1 teaspoon of lime zest, cilantro and smoked paprika. Whisk until combined, then add the coleslaw mix and toss to coat. Season with salt and pepper to taste.

  3. To assemble the bowls, divide the cauliflower rice among four bowls and top each with a slice of fish and cilantro-lime slaw. Garnish with additional cilantro.

Mayonnaise: When I use mayo in this book, I am always using an avocado oil–based mayonnaise with clean ingredients. There are a lot of mayonnaise options now, but the ingredients are so important here for it to be Paleo. My favorite brand is Primal Kitchen.



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