Fish Taco Bowl

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Don’t get me wrong.  I don’t need an excuse to eat Mexican food.  I have been known to eat it every day for days on end without realizing it.  But since I stopped eating, oh I don’t know…beans, rice, corn, tortillas…I haven’t been eating much food from south of the border.  Recently on Cinco de Mayo, I found myself with a powerful fish taco craving.  Ordinarily I would make a tortilla exception, but I’m doing Whole30!  A tortilla wasn’t worth starting over again.  I decided to make a fish taco bowl instead.  It was so good I may even prefer it to fish tacos.  And I felt so good after I ate it.  There is something about the Paleo/Whole30 diets that make my body feel really light and energized after eating.  Maybe it’s because there isn’t half a loaf of bread weighing my stomach down.  Hmm…maybe.

In lieu of rice, I cooked up some cilantro lime cauliflower rice.  You just pulse chopped cauliflower in a blender until the pieces are about the size of grains of rice, then sauté in a little olive oil.  While cooking, I added the juice from 1 lime and a handful of cilantro.  You can take the cilantro out once it’s done cooking, or chop it first and leave it in.  I’m crazy (for cilantro), so I left mine in.  A half head of cauliflower is enough to feed about 2 people with a little left over.  I like to blend up a whole head of cauliflower at once and store half in the fridge for later.  I’m just really a forward thinker like that.  For the fish I used a fresh Tilapia filet, but mostly because it was on sale.  Oh, you fancy?  Then throw some exotic and pricey sea creature in there! Any fresh or frozen fish you have will work.  In a shallow dish I combined the  juice from 2 limes, minced garlic, cumin, oregano, chili powder, paprika and salt.  I marinated mine for about 30 minutes before I cooked it.  It was plenty flavorful, but I would have let it sit longer if I had the time.  Time…does anyone else have any of this?  Maybe the fancy fish eaters do.  Don’t ask me. I cooked the Tilapia in olive oil and what was left of the marinade for a few minutes on each side, adding a little more seasoning to taste.

The best thing about this recipe (especially if you’re doing Whole30) is how many vegetables you can cram into it.  I mean…you’ve already got a veggie as your rice, but why stop there!  I threw in pretty much everything I had in the fridge.  Red cabbage, avocado, onion, cilantro, Daikon radish, jalapeño, and some fresh pico de gallo.  To finish it off, I added some lime juice and salt and pepper.  Ole!  So tasty!

Ingredients:

  • Tilapia or fish of choice
  • 3 limes
  • 2 cloves of garlic
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • 1/4 tsp. chili powder
  • 1/4 tsp. paprika
  • veggies of choice
  • 1/2 head cauliflower
  • handful of cilantro