Fish Taco Bowl
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Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • For the cauliflower rice:
  • 1 tablespoon avocado oil
  • 2 cups fresh or frozen cauliflower rice
  • ¼ teaspoon sea salt
  • For the cilantro lime dressing:
  • ½ cup fresh cilantro, chopped
  • 1 tablespoon lime juice (or lemon juice)
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon coconut milk
  • ⅛ teaspoon sea salt
  • For the guacamole:
  • 1 ripe avocado
  • 1 tablespoon lime juice (or lemon juice)
  • ¼ teaspoon sea salt
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon extra virgin olive oil
  • For the pickled onions:
  • ½ of a red onion thinly sliced
  • ¼ teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon avocado or extra virgin olive oil
  • Cooking the fish:
  • Two 4-ounce filets of flounder or any other white fish, thawed to room temperature
  • ¼ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ganthoda powder (or you can use ground ginger)
  • ¼ cup avocado oil
  • For assembling the tacos:
  • shredded lettuce
  • sliced avocados
  • picked red onions
Instructions
Cooking the cauliflower rice:
  1. Heat a stainless steel skillet and add the oil. When hot, add the cauliflower rice and salt and stir to mix. Then cover the pan with a lid and cook for about 5 minutes (if using fresh cauliflower rice) or about 10 minutes (if using frozen cauliflower rice) until the rice is cooked but still has a bite to it. Turn the heat off and keep aside.
Making the cilantro lime dressing:
  1. Add all the ingredients into a food processor and blend until you get a liquid consistency. Keep aside.
For the guacamole:
  1. Add all the ingredients to a large bowl and mash using a potato masher (or you can use a mortar and pestle. Keep aside.
For making the pickled onions:
  1. Mix all the ingredients in a small bowl and cover and let sit for a few minutes.
Cooking the fish:
  1. Pat dry the fish filets using paper towels. Sprinkle the salt, garlic powder and ganthoda powder (or ground ginger) on both sides of the fish.
  2. Heat a stainless steel skillet on medium heat for 5 minutes until it is very hot. Now add the avocado oil and when the oil is hot, place the two fish filets gently in the oil.
  3. Cook for about 4 minutes on one side (until it gets crisp on the bottom and comes off easily) and flip and cook for about 2 to 3 minutes on the other side. Transfer cooked fish to a plate. Using a knife chop the cooked fish into bite size pieces. Keep aside.
Assembling the taco bowls:
  1. In two large serving bowls, add 1 cup of the cooked cauliflower rice each, then add some shredded lettuce, sliced avocados and pickled onions. Next place the fish equally in the two bowls. Drizzle the cilantro sauce on top of the fish. Place a dollop of guacamole in each bowl and also add the pickled onions on top. Serve immediately!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/fish-taco-bowl/