Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice #whole30 #paleo

These Whole30 fish taco bowls with mango salsa and chipotle aioli make a completely magnificent Whole30 supper. Stacked with guacamole, mango salsa, red cabbage slaw, coconut-lime cauliflower rice, and zesty chipotle aioli, I guarantee this will end up being your most loved paleo fish formula or Whole30 fish formula.

Pinky guarantee! This Whole30 fish taco bowls formula is without gluten, sans dairy, sans grain, and sans sugar. Nothin' fishy about it.

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I think you very well might need to Whole30 everlastingly with this Whole30 fish taco bowl formula, on the grounds that you all. I can't clarify how flawlessly the spiced, delicate fish blends with the velvety avocado, the very sweet mango, the rich coconut-lime cauliflower rice, the crunchy red cabbage.

Also try our recipe Healthy Buffalo Chicken Bowls

These Whole30 fish taco bowls with mango salsa and chipotle aioli make an absolutely wonderful Whole30 dinner. This Whole30 fish taco bowls recipe is gluten-free, dairy-free, grain-free, and sugar-free.

Ingredients
Blackened Fish

• 2 tilapia loins or filets , about 1 pound
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon coconut oil

Guacamole

• 2 avocados , peeled, seeded, and diced
• 1/4 cup diced red onion
• 2 tablespoons cilantro , chopped
• 1/2 lime , juice of, plus more to taste
• Salt , to taste

Chipotle Aioli

• 1/4 Whole30-compliant mayonnaise (preferably my garlic mayonnaise recipe)
• 1/2 teaspoon garlic powder
• 1/4 lime , juice of, plus more to taste
• 1 tablespoon full-fat coconut milk
• 1 chipotle pepper in adoboe sauce
• 1 teaspoon adobo sauce
• Salt

Mango Salsa

• 1 mango , peeled, seeded, and diced
• 1 tablespoon cilantro , chopped
• 2 tablespoons red onion , chopped
• 1/4 lime , juice of
• Pinch of salt

Red Cabbage Slaw:

• 1/4 head red cabbage , 2 cups, sliced thin or shaved
• 1/2 lime juiced
• Salt

Coconut-Lime Cauliflower Rice:

• 1 head cauliflower , stemmed and loosely chopped, about 3 cups
• 1 cup full-fat coconut milk
• 1/2 lime , juice of
• Salt , to taste

Instructions
Prepare each item for your Whole30 fish taco bowls:
Blackened Fish:

1. Combine all spices in a small bowl and rub generously over top and bottom of fish filets. Heat coconut oil in a medium skillet over medium heat and add fish. Cook about 3-4 minutes on each side, or until fish flakes easily. Do not overcook.

Guacamole:

1. Combine all ingredients and mash until desired consistency. Add more salt or lime juice to taste.

Chipotle Aioli:

1. Combine all ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice to taste.

Mango Salsa:

1. Combine all ingredients in a medium bowl.

Red Cabbage Slaw:

1. Combine all ingredients in a medium bowl. With your hands, massage lime juice and salt into cabbage to tenderize, until purple juices are released.

Coconut-Lime Cauliflower Rice:

1. Fit your foot processor with the shredding blade or regular blade and feed chopped cauliflower in. Process until cauliflower resembles rice or couscous. Add all ingredients to a medium saucepan and place over medium-high heat. Bring to a boil and reduce heat to medium. Cook until liquid is mostly evaporated and cauliflower is tender, about 7-10 minutes. Remove from heat and serve.
2. Assemble Your Whole30 Fish Taco Bowls:
3. Spoon coconut-lime cauliflower rice into individual serving bowl. Spoon red cabbage slaw next to cauliflower rice. Top with fish filet, guacamole, then mango salsa. Finally, top with chipotle aioli. Serve immediately.

Read more our recipe : Orange Chicken

Source : https://bit.ly/2OiM6aP