Description
These Whole30 Fish Taco Bowls are a fresh and flavorful dish featuring seasoned mahi mahi, spicy chipotle mayo, and vibrant sides like riced cauliflower and pickled red onions. Perfect for a quick, healthy meal with a perfect balance of textures and zesty flavors.
Ingredients
Pickled Onions
- 1/2 cup red onion, thinly sliced (100 grams)
- 1/2 cup apple cider vinegar
- Water (enough to cover onions)
- 1 teaspoon salt
Fish and Salsa
- 2 filets mahi mahi (about 4 ounces each)
- 1 tablespoon taco seasoning
- 1/2 cup mango salsa
Cauliflower Rice and Vegetables
- 2 cups riced cauliflower
- 4 cups shredded cabbage (a mix of green and red) (200 grams)
- 1/2 tablespoon + 1 teaspoon avocado oil
- 1 tablespoon lime juice
- 1/4 cup cilantro, roughly chopped
- 1/2 large avocado (60 grams)
Toppings and Sauce
- 2 tablespoons spicy chipotle mayo
- Optional toppings: jalapeños, cilantro, lime wedges
Instructions
- Make the pickled onions: In a jar, combine thinly sliced red onions, apple cider vinegar, enough water to cover the onions, and 1 teaspoon of salt. Shake the jar well and set aside to allow the onions to pickle while you prepare the rest of the dish.
- Cook the cauliflower rice: Heat a large skillet over medium-low heat and add 1 teaspoon of avocado oil. Add the riced cauliflower and cook for 4-5 minutes, stirring occasionally, until tender. Mix in lime juice and roughly chopped cilantro, then remove from heat and set aside.
- Cook the fish: Coat both mahi mahi filets evenly with taco seasoning. Using the same skillet, heat it over medium heat and add the remaining 1/2 tablespoon avocado oil. Place the seasoned fish filets in the pan and cook for about 3 minutes. Flip them carefully and cook for another 2-3 minutes, depending on thickness, until the fish is cooked through and opaque.
- Assemble the bowls: Divide the shredded cabbage, cooked cauliflower rice, mango salsa, sliced avocado, and spicy chipotle mayo evenly between two bowls. Place one cooked mahi mahi filet on top of each bowl. Add your preferred optional toppings such as pickled onions, jalapeños, extra cilantro, and lime wedges. Serve immediately and enjoy!
Notes
- Pickled onions can be made ahead and kept refrigerated for up to a week.
- Use fresh lime juice for the best flavor in the cauliflower rice.
- If mayo is not Whole30-compliant, substitute with a compliant recipe or omit.
- Adjust the spice by adding or omitting jalapeños and chipotle mayo.
- For a milder version, reduce the taco seasoning or use a mild seasoning blend.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
