Cauliflower Rice Fish Taco Bowls topped with mango salsa, avocado and chili lime vinaigrette are perfect for a healthy, low carb, Mexican dinner!
I thought I’d sneak in one more Mexican inspired recipe to make for your Cinco de Mayo 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 good way to cut back on carbs or balance them if you’re like me and plan on eating massive amounts of chips and salsa!
For these fish taco bowls I used mahi mahi, but you could also use tilapia, halibut, cod or snapper. 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 and just use white or brown rice instead, this recipe for cilantro lime rice looks delicious!
Other toppings for the Cauliflower Rice Fish Taco Bowls include avocado and a quick homemade mango salsa. This pineapple salsa would be a great alternative if you aren’t into mangoes. 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 Cauliflower Rice Fish Taco Bowls are a very filling and satisfying dinner. So go ahead and grab that margarita or extra handful of tortilla chips and salsa! It’s all about balance friends.
Chili Lime Vinaigrette
Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 384 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 107mg Sodium: 203mg Carbohydrates: 29g Fiber: 9g Sugar: 18g Protein: 32g