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:
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:
Add all the ingredients into a food processor and blend until you get a liquid consistency. Keep aside.
For the guacamole:
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:
Mix all the ingredients in a small bowl and cover and let sit for a few minutes.
Cooking the fish:
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.
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.
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:
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/