Fish Taco Bowls

Steve and I leave for Mexico in a week, and I have the Caribbean on my mind! This recipe is similar to the Mango Chicken over Cauliflower Rice recipe that I shared last week, but with even MORE elements. Despite the huge list of ingredients, it surprisingly didn’t take that long to put the whole dish together. Almost every component had fresh lime juice, cilantro and salt, which added so much flavor to relatively bland ingredients. The chipotle aioli and spice blend on the tilapia definitely had quite a kick. I usually don’t prefer spicy food, but the heat combined with all the fresh elements and sweet mango really worked well.

I honestly can’t get enough mango.


Blackened Fish

  • 2 tilapia filets, about 1 pound
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cumin
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 Tbsp coconut oil


  • 2 avocados, peeled, seeded, and diced
  • ¼ cup diced red onion
  • 2 Tbsp cilantro, chopped
  • ½ lime, juice
  • Pinch of salt

Chipotle Aioli

  • ¼ cup Whole30-compliant mayonnaise
  • ½ tsp garlic powder
  • ¼ lime, juice
  • 1 Tbsp full-fat coconut milk
  • 1 chipotle pepper in adobo sauce
  • 1 tsp adobo sauce
  • Pinch of salt

Mango Salsa

  • 1 mango, peeled, seeded, and diced
  • 1 Tbsp cilantro, chopped
  • 2 Tbsps red onion, chopped
  • ¼ lime, juice
  • Pinch of salt

Red Cabbage Slaw

  • ¼ head red cabbage, 2 cups, sliced thin or shaved
  • ½ lime, juice
  • Pinch of salt

Coconut-Lime Cauliflower Rice

  • 1 head cauliflower, stemmed and loosely chopped, about 3 cups
  • 1 cup full-fat coconut milk
  • ½ lime, juice
  • Pinch of salt

Click here for the full recipe.

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