fish taco bowl

12 Jan, 2026

From Indira at autoimmunewellness.com

Ingredients

For the cauliflower rice

• 2 cups fresh or frozen cauliflower rice
• ¼ teaspoon sea salt

For the cilantro lime dressing

• ½ cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 avocado
• 1 tbsp finely chopped red onion
• 1/4 teaspoon sea salt
• water to thin out

For the pickled onions

• ½ of a red onion thinly sliced
• ¼ teaspoon sea salt
• 1 tablespoon apple cider vinegar
• 1 tablespoon avocado oil or EVOO

Fish

• two 4-ounce filets of flounder or any other white fish, thawed to room temperature
• ¼ teaspoon sea salt
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ cup avocado oil

For assembling the tacos

• shredded lettuce
• sliced avocados
• picked red onions

Instructions

1. Dry fry the cauliflower rice on high heat until dry and browned.

2. Add all the dressing ingredients into a food processor and blend until you get a liquid consistency. Keep aside.

3. Mix all the pickled onion ingredients in a small bowl and cover and let sit for a few minutes.

4. Pat dry the fish filets using paper towels. Sprinkle the salt, garlic powder and paprika on both sides of the fish.

5. Heat a stainless steel skillet on medium heat for 5 minutes until it is very hot. Now add the avocado oil and when the oil is hot, place the two fish filets gently in the oil.

6. Cook for about 4 minutes on one side (until it gets crisp on the bottom and comes off easily) and flip and cook for about 2 to 3 minutes on the other side. Transfer cooked fish to a plate.

7. Using a knife chop the cooked fish into bite size pieces. Keep aside.

8. In two large serving bowls, add 1 cup of the cooked cauliflower rice each, then add some shredded lettuce, sliced avocados and pickled onions. Next place the fish equally in the two bowls. Drizzle the cilantro sauce on top of the fish. Serve immediately.