Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice
These Whole30 fish taco bowls with mango salsa and chipotle aioli make an absolutely wonderful Whole30 dinner. Loaded with guacamole, mango salsa, red cabbage slaw, coconut-lime cauliflower rice, and spicy chipotle aioli, I promise this will become your favorite paleo fish recipe or Whole30 fish recipe. Pinky promise! This Whole30 fish taco bowls recipe is gluten-free, dairy-free, grain-free, and sugar-free. Nothin' fishy about it (SORRY!). Dairy Free Diet, Dairy Free Breakfast, Dairy Free Recipes, Dairy Free Bread, Dairy Free Snacks, Dairy Free
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 2 tilapia loins or filets , about 1 pound 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Check below.
Instructions:
Step one. Prepare each item for your Whole30 fish taco bowls:
After that, Combine all spices in a small bowl and rub generously over top and bottom of fish filets. Heat coconut oil in a medium skillet over medium heat and add fish. Cook about 3-4 minutes on each side, or until fish flakes easily. Do not overcook.
And then, Combine all ingredients and mash until desired consistency. Add more salt or lime juice to taste.
Thanks to: https://40aprons.com/whole30-fish-taco-bowls-paleo/
