Fish Taco Bowl
This quick and easy Fish Taco Bowl is perfect for when you want to skip the part where it all falls out of the shell.
Servings: 4
Calories: 242kcal
Equipment
- oven
Ingredients
FISH INGREDIENTS:
- 4 tilapia filets
- 1.5 tsp chili powder
- 1.5 tsp cumin
- .5 tsp cayenne pepper
- salt and pepper to taste
RICE:
- 6 cups cauliflower rice 24 oz
- ¼ cup cilantro
- ½ lime juiced
BOWL:
- 1 cup red cabbage chopped
- ¼ cup cilantro
- ½ cup pico de gallo
- 1 lime sliced
- 8 tsp cotija cheese
CILANTRO LIME DRESSING:
- ¼ cup cilantro
- 1 lime juiced
- ½ cup greek yogurt
OPTIONAL:
- Shredded cheese, avocado, black beans, corn, salsa, peppers, red onion, lime, cilantro lime dressing
Instructions
- Preheat oven to 450 degrees.
- In a small bowl, mix the spices together. Sprinkle the spice mixture evenly over both sides of the fish filets.
- Line a baking sheet with aluminum foil and coat with cooking spray. Add the fish filets to the sheet. Cook for about 8-9 minutes or until fish are 145 degrees internally. (The fish should be white & flaky).
- While the fish is baking, cook the cauliflower rice. Season with cilantro and lime.
- Prepare and measure the additional toppings.
- To make the cilantro lime dressing, blend the greek yogurt, lime, and cilantro together.
- For 4 servings, divide the cauliflower into 4 bowls (6 oz each). Top each bowl with fish filet (chopped), ¼ cup red cabbage, 2 tbsp pico, 2 tsp cotija cheese, 1 tbsp cilantro, ¼ lime, and any additional toppings. Drizzle with ¼ of the dressing.
- Enjoy!
Notes
- This recipe is gluten free.
- To make dairy free: use a dairy-free yogurt for the dressing. I use a frozen bag of cauliflower rice to keep it easy.
- For extra carbs, double the cauliflower rice or use a different kind of rice.
- The nutrition does not include any of the optional toppings.
Nutrition
Serving: 1bowl | Calories: 242kcal | Carbohydrates: 15.5g | Protein: 30.6g | Fat: 15.5g