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Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice (Paleo)

Cheryl Malik, 40 Aprons
  • 35 minutes
  • Serves 2

INGREDIENTS

2

tilapia loins or filets (, about 1 pound)

1 tsp

chili powder

1/2 tsp

smoked paprika

1/2 tsp

garlic powder

1/2 tsp

onion powder

1/4 tsp

cumin

1/2 tsp

salt

1/4 tsp

pepper

1 tbsp

coconut oil

2

avocados (, peeled, seeded, and diced)

1/4 cup

diced red onion

2 tbsp

cilantro (, chopped)

1/2

lime (, juice of, plus more to taste)

Salt (, to taste)

1/4

Whole30-compliant mayonnaise ((preferably my garlic mayonnaise recipe))

1/2 tsp

garlic powder

1/4

lime (, juice of, plus more to taste)

1 tbsp

full-fat coconut milk

1

chipotle pepper in adoboe sauce

1 tsp

adobo sauce

Salt

1

mango (, peeled, seeded, and diced)

1 tbsp

cilantro (, chopped)

2 tbsp

red onion (, chopped)

1/4

lime (, juice of)

salt

1/4

head red cabbage (, 2 cups, sliced thin or shaved)

1/2

lime juiced

Salt

1

head cauliflower (, stemmed and loosely chopped, about 3 cups)

1 cup

full-fat coconut milk

1/2

lime (, juice of)

Salt (, to taste)