Cauliflower Rice Fish Taco Bowls
User Reviews
4.4
38 reviews
Good
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Additional Time
15 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
384 kcal
-
Course
Main Course, Appetizer, Dinner
-
Cuisine
Mexican
Cauliflower Rice Fish Taco Bowls
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Cauliflower Rice Fish Taco Bowls topped with mango salsa, avocado and chili lime vinaigrette are a healthy, low carb, Mexican dinner!
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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 cumin ground
- 1 jalapeno pepper seeded and diced
- 2 tablespoons cilantro chopped
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Mango Salsa
- 2 Ataulfo mango peeled and diced, or 1 standard mango
- 3 tablespoons red onion diced
- 1 tablespoon cilantro chopped
- 1/2 lime juiced
- 1/4 teaspoon ancho chile powder or regular chili powder
- kosher salt to taste
Cauliflower Rice
- 24 ounces cauliflower I use frozen, riced
- 1/2 teaspoon ancho chile powder or regular chili powder
- 1/2 teaspoon cumin ground
- 1/4 teaspoon garlic powder
- lime juice of
- 2 tablespoons cilantro chopped
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Chili Lime Vinaigrette
- lime juice of
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon chili powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Other Ingredients
- 1 avocado diced
- cilantro extra 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
Show Details
Calories
384kcal
(19%)
Carbohydrates
29g
(10%)
Protein
32g
(64%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
14g
(82%)
Cholesterol
107mg
(36%)
Sodium
203mg
(8%)
Fiber
9g
(36%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 32g | 64% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 107mg | 36% |
| Sodium | 203mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
38 reviews
Good
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