FISH TACO BOWLS

Turn the beloved fish taco into bowl form with a sauce you’ll want to top the whole lot with and come to be with a 20-minute meal you’ll be making for dinners time and again😋

Ingredients:

For the Fish Taco Bowls:

2 mahi-mahi fillets (cod or halibut could work here too, just adjust the cooking time)
1 tsp Tajin
1 tsp chili powder (ancho preferred)
1 tsp cumin
Avocado or olive oil
2 cups cauliflower rice
1 tbsp ghee
Salt and pepper

Perfectly Heavenly Chipotle Sauce:

1 chipotle pepper in adobo (a bit difficult to find a Whole 30 compliant brand, so you can sub for 1 tsp ancho chile powder)

¼ cup mayo
Juice from 1 lime

Toppings:

Avocado
Mango salsa
Cilantro
Purple cabbage, sliced
Limes

Directions:

Fish Taco Bowls:

In a bowl, marinate the mahi-mahi with some olive oil, Tajin, chile powder, cumin, and salt and pepper while your cast iron heats up (5-10 minutes is fine).
Heat a cast-iron or skillet to medium heat and add in some avocado oil. Sear the fish fillets 2-3 minutes per side (depending on thickness).
Meanwhile, add some ghee to a separate skillet and add the cauliflower rice. Season with salt and pepper and stir, flattening out into a thin layer. Once you begin to see charring, stir once more and cook for 1 more minute.
To make the sauce, blend the mayo, chipotle pepper, and lime juice with a pinch of salt until well combined.
To assemble your bowls, add in the cauliflower rice, fish, avocado, mango salsa, and purple cabbage, and top with cilantro and sauce. Enjoy!