Go Back
+ servings
Fish taco bowl containing fish, avocado, limes, cabbage, and rice
Print Recipe
4 from 3 votes

Cauliflower Rice Fish Taco Bowls

 A quick and easy, weeknight dinner - gone healthy! The classic flavors of fish tacos over gluten free cauliflower rice! 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Servings: 2 servings
Calories: 486kcal
Author: Julie Evink

Ingredients

  • 1 tsp Cumin powder
  • 1 tsp Smoked Paprika
  • ½ tsp Chili powder
  • Salt/pepper
  • 2 Mahi Mahi Fillets
  • For the cauliflower rice:
  • 3 Cups Cauliflower chopped
  • 2 Tbsp Fresh lime juice
  • For the mango Salsa:
  • 1 Cup mango chopped (1 large mango)
  • 3 Tbsp Red onion diced
  • ¼ Cilantro roughly chopped
  • 1 Tbsp Fresh lime juice
  • Pinch of salt/pepper to taste
  • For the yogurt sauce:
  • ¼ Cup Plain non-fat Greek yogurt
  • ½ Tbsp Fresh lime juice
  • Pinch of salt/pepper
  • 1 Cup Red cabbage chopped
  • 1 Small avocado sliced

Instructions

  • 1. Spray your grill with cooking spray and heat to medium heat.
  • 2. In a small bowl, mix together the cumin, smoked paprika, chili powder and a generous pinch of salt and pepper.
  • 3. Pat the Mahi Mahi fillets dry and divide the spice mixture between then, making sure to really rub it into both sides of the fish.
  • 4. Place on the grill and cook until white throughout, about 2-4 minutes per side. Transfer to a plate, cover and keep warm until ready to use.
  • 5. To make the cauliflower rice:
  • 6. Add the chopped cauliflower into a large food processor, and process until the cauliflower resembles small rice grains.
  • 7. Dump the cauliflower into a large bowl and microwave for 2 minutes. Mix in the 2 Tsp of fresh lime juice and set aside.
  • 8. To make the mango salsa:
  • 9. In a medium bowl, mix together the chopped mango, red onion, cilantro, lime juice and salt and pepper. Set aside.
  • 10. In a small bowl, mix together the Greek yogurt, lime juice, salt and pepper.
  • 11. To assemble: Divide the cauliflower rice evenly between two plates. Top with a Mahi Mahi fillet and mango salsa. Garnish with chopped cabbage and sliced avocado and the yogurt lime sauce.

Nutrition

Serving: 1g | Calories: 486kcal | Carbohydrates: 49g | Protein: 40g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 232mg | Potassium: 1983mg | Fiber: 13g | Sugar: 18g | Vitamin A: 2535IU | Vitamin C: 151.8mg | Calcium: 111mg | Iron: 5.3mg