Low Carb Fish Taco Bowls

These Low Carb Fish Taco Bowls are a healthier, gluten free spin on the classic Mexican dish that is SUPER easy to make and will please even picky eaters!

Course Dinner, Main Course

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings People

Calories 395kcal

Author FoodFaithFitness

Ingredients

1 tsp Cumin powder
1 tsp Smoked Paprika
1/2 tsp Chili powder
Salt/pepper
2 Mahi mahi fillets (4 oz each)

For the cauliflower rice:

3 Cups Cauliflower, chopped
2 tsp Coconut oil
2 Tbsp Fresh lime juice

For the mango Salsa:

1 Cup Mango, chopped
3 Tbsp Red onion, diced
1 Tbsp Fresh lime juice
1/2 Cup Cilantro, roughly chopped

For the sauce:

1/4 Cup Plain non-fat Greek yogurt (or dairy free yogurt)
1/2 Tbsp Fresh lime juice
1 Cup Red cabbage, sliced
1 Avocado, chopped

Instructions

Spray your grill with cooking spray and heat to medium heat. In a small bowl, mix together the cumin, smoked paprika, chili powder and a generous pinch of salt and pepper.
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.
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.
Add the chopped cauliflower into a large food processor, and process until the cauliflower resembles small rice grains.
Heat the coconut oil in a large frying pan on medium heat and cook the cauliflower until lightly golden brown, stirring occasionally, about 5-6 minutes. Once cooked mix in the lime juice and season with salt.
In a medium bowl, mix together the chopped mango, red onion, cilantro, lime juice and salt and pepper.
In a small bowl, mix together the Greek yogurt, lime juice, salt and pepper.

To assemble:

Divide the cauliflower rice evenly between two bowls. Top with a Mahi Mahi fillet and mango salsa. Garnish with chopped cabbage and sliced avocado and the yogurt lime sauce.
DEVOUR!

Nutrition