Chipotle Fish Taco Bowls with Avocado-Cilantro Sauce

Fish tacos are one of the best summer meals in my opinion and I seriously eat them on repeat. They’re light, use tons of fresh crunchy ingredients, and are packed with delicious flavor. I turned my fish taco into Whole30 approved Chipotle Fish Taco Bowls with Avocado-Cilantro Sauce 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! Enjoy these Chipotle Fish Taco Bowls with Avocado-Cilantro Sauce!

Chipotle Fish Taco Bowls with Creamy Avocado-Cilantro Sauce

2017-06-19 08:22:46

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!

By Alex Snodgrass

The Defined Dish https://thedefineddish.com/