We’re officially declaring this week “Cinco de Mayo Week” over here at PFF. Meaning, we’re prepared to share a week’s worth of delicious + healthy Mexican-inspired recipes to get you in the holiday spirit! Starting with… fish taco bowls!
I have no idea why, but I’ve been craving and talking about fish taco bowls for weeks. Finally, Hope and I have made this vision a (tasty) reality. We wanted to keep this recipe simple + fresh—which is exactly how we prefer fish tacos. In the spirit of summer being right around the corner, we freshened up these fish taco bowls with a quick mango pico de gallo—a great compliment to the perfectly-seasoned, flaky white fish. These flavors have me mentally transporting myself back to Miami Beach… ah, I miss it.
This was another recipe that we didn’t set out to create to be paleo or Whole30-approved, but it happened! This recipe contains no dairy, grains, gluten, sugar, legumes, etc.—just fresh, whole ingredients. However, we are not opposed to pairing these fish tacos bowls with a tasty homemade margarita… #foreshadowing
Fish Taco Bowls with Mango Pico de Gallo
Ingredients:
- 1.5 lb cod
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp paprika
- black pepper, to taste
- 2 tbsp extra virgin olive oil
- juice of 2 limes, separated
- 12 oz riced cauliflower, fresh or frozen
- 1/2 small head red cabbage, shredded (about 1 1/2 cups)
- 1 avocado, sliced
- 1 mango, diced
- 1 Roma tomato, diced
- 1/4 cup diced red onion
- 1 tbsp diced jalapeño
Instructions:
- Place cod in a large ziplock bag with olive oil, juice of 1 lime, and all spices. Seal and toss until fish is evenly coated. Place bag in the refrigerator and allow to marinate for 30 minutes.
- Meanwhile, combine the diced mango, tomato, red onion, jalapeño, and the juice of 1 lime in a bowl. Season with salt and pepper, mix until combined, and set aside.
- Cook riced cauliflower until tender. If using frozen, steam in the bag by following the package instructions. If using fresh, heat about 1 tsp extra virgin olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add riced cauliflower and toss to coat. Sauté for about 5 minutes, until riced cauliflower is soft. Set aside.
- Heat a large cast iron skillet over medium-high heat. Once the skillet is hot, add the marinated cod along with any leftover marinade from the bag. Allow cod to cook untouched for 3 minutes, then flip and cook for another 3 minutes. Gently break up the fish, then cook for another 1-2 minutes, stirring occasionally, to ensure the fish is cooked evenly.
- To assemble, first divide riced cauliflower evenly among four bowls. Top each bowl with 1/4 fish, 1/4 shredded cabbage, 1/4 mango pico, and 1/4 sliced avocado.
Yield: 4 servings
Philly Fit Foodies 