Description
A vibrant and healthy Fish Taco Bowl featuring baked white fish seasoned with a flavorful spice blend, served over pineapple lime-infused cauliflower rice. This dish is a low-carb, gluten-free alternative to traditional tacos that combines bright tropical flavors with tender, flaky fish for a satisfying meal.
Ingredients
Scale
For the Fish
- 1 pound white fish fillets
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Pineapple Lime Cauliflower Rice
- 4 cups cauliflower rice
- 1 cup diced pineapple
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon lime zest
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect baking temperature for the fish.
- Prepare the Spice Mix: In a small bowl, combine cumin, chili powder, garlic powder, paprika, salt, and pepper to create a flavorful seasoning blend.
- Season the Fish: Place the white fish fillets on a baking sheet. Drizzle them with olive oil, then sprinkle the prepared spice mixture evenly over both sides of the fillets to coat thoroughly.
- Bake the Fish: Bake the seasoned fish in the preheated oven for 15 to 20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Cook the Cauliflower Rice: While the fish bakes, heat a little olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5 to 7 minutes until it softens.
- Add Flavorings to Rice: Stir diced pineapple, chopped cilantro, lime juice, and lime zest into the cauliflower rice. Cook for an additional 2 to 3 minutes to warm and blend the flavors.
- Assemble the Bowls: Divide the pineapple lime cauliflower rice evenly among serving bowls.
- Top with Fish: Place a portion of the baked white fish over the cauliflower rice in each bowl.
- Garnish: If desired, garnish bowls with extra chopped cilantro and lime wedges for added freshness and color.
- Serve: Serve the fish taco bowls hot and enjoy this refreshing, wholesome meal.
Notes
- Use firm white fish like cod, tilapia, or haddock for best results.
- Cauliflower rice can be store-bought or homemade by pulsing cauliflower florets in a food processor.
- Adjust spice levels by adding more or less chili powder according to your taste.
- For added creaminess, top with a dollop of sour cream or a squeeze of avocado crema.
- Leftover fish can be refrigerated for up to 2 days and enjoyed cold or reheated gently.
