• 2 tbsp olive oil, divided
  • 4 cups cauliflower rice
  • 1 cup chopped cilantro, divided (plus more for serving)
  • 3 limes, juiced, divided
  • 1 tsp paprika
  • 1 tsp cumin, divided
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 lb cod fillets
  • ¼ cup Paleo mayo
  • 1 tbsp full-fat coconut milk
  • 2 cloves garlic, minced
  • 2 tbsp apple cider vinegar
  • 1 cup diced tomatoes
  • ¼ cup red onion, sliced
  • 1 jalapeno, diced (optional)
  • 4 cups purple cabbage, sliced thinly
  • 1 avocado, sliced
  1. In a skillet, heat ½ tablespoon of the olive oil over medium low. Add the cauliflower rice and cook for 5 minutes, stirring often. Transfer the rice to a large bowl and stir in ½ cup of the chopped cilantro and the juice of one lime. Set aside.
  2. Wipe out the skillet, then add the remaining 1 ½ tablespoons of olive oil and set over medium heat. While the olive oil warms, combine the spices: paprika, ½ teaspoon of the cumin, black pepper and cayenne pepper in a small bowl. Gently rub the spice seasoning over the cod fillets evenly with your hands, then transfer the cod to the skillet and cook for 3 minutes per side. When the cod can be easily flaked with a fork, it’s done.
  3. While the fish cooks, prepare the dressing: Combine the Paleo mayo, coconut milk, the juice one lime, garlic, the remaining ½ teaspoon of cumin and apple cider vinegar in a small bowl, and whisk until incorporated.
  4. Next, prepare the salsa: In a medium bowl, add the chopped tomatoes, red onions, jalapeno (if using), the remaining ½ cup of cilantro and the juice from the remaining lime. Stir with a spoon until combined.
  5. To assemble the fish taco bowls, divide the cauliflower rice, salsa, purple cabbage, and sliced avocado evenly among four bowls. Place the cod on top and drizzle with the dressing. Garnish with limes and more chopped cilantro. Enjoy!