07.05.17

Chipotle Fish Taco Bowls with Avocado-Cilantro Sauce

Fish tacos are one of the best summer meals in my opinion and I seriously eat it on repeat. They’re light, use tons of fresh crunchy ingredients, and are packed with delicious flavor. I turned my fish taco into a Whole30 approved bowl and it was such a satisfying dinner.

But let’s talk about this creamy avocado-cilantro sauce for a second. I mean… it is out of this world good! So rich and creamy, you won’t even believe it’s Whole30! 

Chipotle Fish Taco Bowls with Creamy Avocado-Cilantro Sauce
Serves 4
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
For the Fish
  1. 1.5 lbs. of Atlantic cod (Mahi-Mahi or Tilapia works, too)
  2. 2 tbsp. olive oil
  3. salt and pepper, to taste
  4. 1 tsp ground cumin
  5. 1 tsp. chipotle chili powder (can use regular chili powder)
  6. 1/2 tsp. dried oregano
  7. Juice of 1 lime
  8. 2 cloves garlic, minced
For the Creamy Avocado-Cilantro Sauce
  1. 1/2 Cup Homemade Mayo
  2. 1 ripe avocado
  3. juice of 2 limes
  4. 1 tsp. white vinegar
  5. 1 clove garlic, minced
  6. salt and pepper, to taste
  7. 1/4 cup loosely packed cilantro leaves
For the Bowls
  1. 2 cups riced cauliflower
  2. 1/4 purple cabbage, shredded
  3. 4 radishes, sliced thin
  4. 1/2 jalapeno, sliced thin
  5. 1/2 cup cherry tomatoes, cut into fourths
  6. 1 lime, cut into wedges
  7. cilantro, for garnish
Instructions
  1. In a bowl or large ziplock bag, combine the fish with olive oil, salt and pepper, cumin, chipotle chili powder, oregano, garlic, and lime. Set aside to let marinade for at least 15 minutes, or place in refrigerator and let marinade all day (if you refrigerate, take it out about 15 minutes before cooking to allow to get to room temp).
  2. Meanwhile, place all of the Creamy Avocado Sauce in a food processor or blender and blend until smooth. Set Aside.
  3. When fish is ready to cook, heat a skillet (preferably cast iron) over medium-high heat. When hot, sear fish on each side for 3 minutes, or until golden brown. Then, using the back of a spatula, break up the fish into large flakes and saute for 2 more minutes. Taste, add salt and pepper if needed.
  4. In a separate skillet over medium heat, add 1 tbsp. olive oil and saute the riced cauliflower for about 2 minutes, then, add 1/4 cup of water and cover to let steam for about 3-5 minutes, or until just cooked through.
  5. Prepare by dividing the cauliflower rice, cabbage, radishes, tomatoes, and fish amongst 4 bowls evenly. Now top with creamy avocado-cilantro sauce, a few slices of jalapeno, a lime wedge and extra cilantro for garnish! Serve and enjoy!
The Defined Dish http://www.thedefineddish.com/

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  • Rachel Clarke
    July 5, 2017 at 5:38 pm

    Is there supposed to be cilantro in the sauce? 🙂

    • Alex
      July 7, 2017 at 12:50 pm

      Opps. fixed that! yikes.

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