Fish Taco Bowls with Cauliflower Rice
on May 01, 2019, Updated Aug 17, 2026
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Cauliflower rice fish taco bowls are made with marinated mahi mahi that only needs 15-minutes to marinate, sweet and spicy mango salsa, and chunks of creamy avocado. Finish these hearty, low carb fish taco bowls off with a drizzle of chili lime vinaigrette. They’re the perfect weeknight Mexican-inspired dinner!
These Cauliflower Rice Fish Taco Bowls have tons of flavor thanks to the quick marinade for the fish and the mango salsa on top. They’re also a lower carb fish taco bowl and a good way to get in extra fiber!
For these fish taco bowls I used mahi mahi, but you could also use tilapia, halibut, or cod like I used for these grilled fish tacos. Mahi mahi holds up well on the grill if you plan to grill the fish. Like I mentioned above, the fish goes into a quick marinade made up of lime juice, olive oil, chili powder, cumin, cilantro and a jalapeño. It only needs to marinate for about 15 minutes otherwise you’ll end up with ceviche.
The mahi mahi can be grilled, baked or cooked on the stovetop, whatever is most convenient for you. Once cooked let it rest for a few minutes then flake it apart. The fish sits on top of a bed of cilantro lime cauliflower rice. To make things easy, I generally grab a bag of frozen cauliflower rice so I don’t have to get out my food processor like I would for fresh.
If you want to skip the cauliflower rice, use white or brown rice or my cilantro lime rice for extra flavor.
Other toppings for the Cauliflower Rice Fish Taco Bowls include avocado and a quick homemade mango salsa. This or peach green chile corn salsa would be a great alternative if you don’t like mango. The bowls are delicious just like this, but to put them over the top I highly recommend making the chili lime vinaigrette to drizzle over the top.
The vinaigrette adds a nice zippy lime flavor that goes well with the lime that’s in the fish marinade and cauliflower rice. Despite the reduction in carbs, these fish taco bowls with cauliflower rice are a very filling and satisfying dinner. So go ahead and grab that margarita or extra handful of tortilla chips and pico de gallo! It’s all about balance friends.
Cauliflower Rice Fish Taco Bowls
Ingredients
Mahi mahi
- 1 pound mahi-mahi fillets
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon ancho chile powder, or regular chili powder
- 1/2 teaspoon ground cumin
- 1 jalapeño, seeded and diced
- 2 tablespoons chopped cilantro
- Kosher salt and fresh ground black pepper to taste
Mango Salsa
- 2 ataulfo mangos or 1 standard mango, peeled and diced
- 3 tablespoons diced red onion
- 1 tablespoon chopped cilantro
- 1/2 lime, juiced
- 1/4 teaspoon ancho chile powder or regular chili powder
- Kosher salt to taste
Cauliflower Rice
- 24 ounces cauliflower rice, I use frozen
- 1/2 teaspoon ancho chile powder or regular chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Juice of a lime
- 2 tablespoons cilantro, chopped
- Kosher salt and fresh ground black pepper to taste
Chili Lime Vinaigrette
- Juice of a lime
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- Kosher salt and fresh ground black pepper to taste
Other Ingredients
- 1 avocado, diced
- Extra cilantro for topping
Instructions
- Combine all of the ingredients for the mahi mahi in a shallow dish and let the fillets marinate in it for 15 minutes. Flip them halfway through the marinating time to ensure both sides are coated. Preheat grill or oven (400° F. 12-15 minutes for oven). Oil the grill grates and grill the fillets 3-5 minutes per side depending on their thickness. Let the fillets rest for 5 minutes then flake them apart with a fork.
- While the fish marinates make the mango salsa. Combine all of the ingredients in a bowl, taste for seasoning and set aside or refrigerate until ready to serve.
- Combine all of the ingredients for the vinaigrette in a small jar or bowl. Stir or shake to combine. taste for seasoning.
- Heat a large skillet over medium high heat and spray it generously with cooking spray. Pour the cauliflower rice into the hot skillet. Sprinkle in the chili powder, cumin and garlic powder. Let the cauliflower rice sauté in the pan for about 4-6 minutes stirring it occasionally. Squeeze in the lime juice and stir in the chopped cilantro cooking for another minute.
- Fill each bowl with some of the cauliflower rice then top it with the mahi mahi, mango salsa, diced avocado and some of the chili lime vinaigrette.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s a marvellous dish. The added ingredients are quite harmonious. I’m sure they will be a marvellous combination on the palate. I can’t wait to make this recipe. Thanks for the subtle tips.
This recipe was so good!! The mango salsa was the perfect addition to the rest of the ingredients, and the Mexican seasoning was subtle and not at all overwhelming. We’ll make this again and again. Thank you for sharing.
Made this today for dinner and everyone loved it! :) Cooked four servings of rice to go with it as well. Used frozen mango, 200 grams (7 oz, approximately 1 3/4 cups) instead of fresh mango. Worked great :) And I had cod instead of mahi-mahi that I cooked in the oven.
Thanks for a great recipe!
I’m so glad you and the family enjoyed the bowls Tobbe! Thanks for trying the recipe.
It looks really great. I want to try this right away. Thanks.