It’s everything you love about fish tacos, served in a bowl!
Craving something light and fresh? These fish taco bowls are it! We rub fresh cod fillets with a quick spice mix, then let them fry while we prepare the coconut lime dressing and pico de gallo for a weeknight meal that really maximizes your time.
Start by making the base of these taco bowls – the cilantro lime cauliflower rice. You can chop one large head of cauliflower, then add the florets to your food processor to make your own, or simply use about four cups of pre-made cauliflower rice. Sauté in a bit of olive oil until softened, then add to a bowl and mix with chopped cilantro and freshly squeezed lime juice.
Next, wipe out the skillet and preheat it with a bit of olive oil while you prepare a quick spice rub of smoked paprika, cumin, black pepper and cayenne pepper. Rub the cod fillets evenly on all sides with the spice mix, then let the fish fry for about three minutes per side before removing them from the skillet.