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Fish Taco Bowls

I love an easy-to-make, delicious and versatile bowl recipe. So, I created this one to have on hand. Try it out and vary it up to what you like and have on hand!

Course Main Course, Salad
Keyword fish taco
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author bonnieflemington

Ingredients

  • 1 head cauliflower rinsed and finely chopped/riced
  • 1 tbsp coconut oil
  • 2 tbsp tamari
  • 4 strips organic bacon cooked and crumbled
  • 2 filets tilapia
  • 4 cups baby spinach
  • 1 bunch green onion diced
  • 1 red bell pepper diced
  • 1 can organic black beans drained and rinsed

Spice Rub

  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne or to taste for spice
  • sea salt and black pepper to taste

Dressing - Alternately can use Chosen Foods Harissa Flavoured Mayo (see link above)

  • 1/3 cup mayonnaise I like "Chosen Foods" brand
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp hot sauce I use "Franks" brand
  • 1/4 tsp ground cumin
  • 1/4 tsp sea salt

Instructions

  1. Saute cauliflower rice in coconut oil until soft adding tamari part way through. Meanwhile, chop all vegetables and drain and rinse beans. Set aside.

  2. Cook bacon in the same pan until desired crispiness is achieved. Set aside and break up into pieces. Meanwhile, mix up spice blend for fish

  3. Drain excess fat from pan. Coat fillets with spice mix and cook in the bacon fat. Meanwhile, mix up the dressing.

  4. Assemble bowls by adding baby spinach and cauliflower rice first. Then top with remaining ingredients ending with the dressing. Enjoy!