Whole30 Fish Taco Bowl With Mango Salsa And Chipotle Aioli Paleo Low Carb Recipes

WHOLE30 FISH TACO BOWL WITH MANGO SALSA AND CHIPOTLE AIOLI (PALEO, LOW CARB)

Steps:

• Combine all spices in a small bowl and rub generously over top and bottom of fish fillets.
• Heat coconut oil in a medium skillet over medium heat and add fish. Cook approximately 3-4 minutes on each side, or until fish flakes easily. Do not overcook.
• Combine all ingredients and mash until desired consistency. Add more salt or lime juice to taste.
• Combine all ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice to taste.
• Combine all ingredients in a medium bowl. Stir well to distribute ingredients thoroughly.
• Combine all ingredients in a medium bowl. With your hands, massage lime juice and salt into cabbage to tenderize, until purple juices are released.
• Fit your food processor with the shredding blade or regular blade and feed chopped cauliflower in. Process until cauliflower resembles rice or couscous. Alternately, use pre-riced cauliflower.
• Add all ingredients to a medium saucepan and place over medium-high heat. Bring to a boil and reduce heat to medium. Cook until liquid is mostly evaporated and cauliflower is tender, about 7-10 minutes. Remove from heat and assemble taco bowls.
• Spoon coconut-lime cauliflower rice into individual serving bowl. Spoon red cabbage slaw next to cauliflower rice. Top with fish fillet, guacamole, then mango salsa. Finally, top with chipotle aioli. Serve immediately.