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Cauliflower Rice Fish Taco Bowls with vinaigrette on the side
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4.37 from 19 votes

Cauliflower Rice Fish Taco Bowls

Cauliflower Rice Fish Taco Bowls topped with mango salsa, avocado and chili lime vinaigrette are a healthy, low carb, Mexican dinner!
Prep Time20 minutes
Cook Time10 minutes
Additional Time15 minutes
Total Time45 minutes
Course: Bowls, Dinners, Fish + Seafood
Cuisine: Mexican
Keyword: fish taco bowls, fish tacos, taco bowl
Servings: 4 servings
Author: Danae Halliday

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

Calories: 384kcal | Carbohydrates: 29g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 107mg | Sodium: 203mg | Fiber: 9g | Sugar: 18g