Name: Cauliflower Rice Fish Taco Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Ingredients: 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; 2 ataulfo mangos or 1 standard mango, peeled and diced; 3 tablespoons diced red onion; 1 tablespoon chopped cilantro; 1/2 of a lime, juiced; 1/4 teaspoon ancho chile powder or regular chili powder; Kosher salt to taste; 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; 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; 1 avocado, diced; Extra cilantro for topping

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.

Cauliflower Rice Fish Taco Bowls

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 15 minutes

Total Time: 45 minutes

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 of a 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 Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 107mgSodium: 203mgCarbohydrates: 29gFiber: 9gSugar: 18gProtein: 32g