These Spicy Fish Taco Bowls take just 30 minutes to make and are loaded with Mexican flavours. Spiced cauliflower rice, cubes of butternut squash, creamy coleslaw and sliced avocado are topped with spicy fish and drizzled with a zesty cilantro sauce.
1tspgarlic powder(or 1 crushed clove garlic for SCD)
1/4tspchili powder
1lbswhite fish (halibut/cod/tilapia)
Salad
5cupslettuce
1jalapenothinly sliced
Instructions
Preheat the oven to 175 degrees Celsius (350F). Place the cubed butternut squash on a baking tray, drizzle with olive oil, sprinkle with the cumin, salt and paprika and bake in the oven for 20 minutes until tender.
To make the Mexican Cauliflower Rice heat the olive oil in a pan on medium heat. Add in the onion and garlic, sprinkle with salt and cook for 3 minutes until the onion begins to soften. Add in the cauliflower rice and chopped tomatoes, cover the pan with a lid and let cook for 5 minutes until the cauliflower has begun to soften. Add in the cumin, paprika & lime juice, stir through and then cook for another 10 minutes.
To make the coleslaw in a bowl combine the shredded cabbage and 1/4 cup chopped scallions. In a food processor combine the mayonnaise, cilantro, garlic, lime juice, salt and 1/3 cup chopped scallions and blend until smooth. Pour approximately half of the sauce over the coleslaw and toss until its well coated. Set aside.
To make the fish, on a plate mix together the cumin, paprika, garlic and chili powder. Place the fish in the spice mixture and use your fingers to pat the spice onto the fish so that its well coated on all side. Heat the oil in a pan on medium high heat and cook the fish for 3-4 minutes per side until golden in colour and cooked through.