blackened fish taco bowls (Edit recipe)

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this recipe may have a billion ingredients, but it really truly is so easy to throw together once you have everything. the flavors in this bowl give you a little taste of everything - spicy fish, tangy onions, sweet salsa, & a creamy dressing. mmm… can't wait for you to try it out!

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

37

Serves: 6

Ingredients

blackened cod

2 lb Cod, cut into 1" cubes
2 Tbsp Smoked Paprika
2 tsp Garlic Powder
2 tsp Parsley, Dried
1 tsp Oregano, Dried
1 tsp Thyme, Dried
1 tsp Onion Powder
0.5 tsp Sea Salt
0.5 tsp Black Pepper
0.25 tsp Cayenne Pepper

cilantro-lime cauliflower rice + veggies

cilantro-lime cauliflower rice (click for recipe)
Broccoli Slaw, cabbage, carrots, or coleslaw

quick pickled red onions

1 Red Onion, sliced
1 cup Hot Water
2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto
0.25 cup Apple Cider Vinegar
1 tsp Black Peppercorns, Whole
1 tsp Sea Salt

mango avocado salsa

2 Avocado, ripe, diced
1 cup Mango, fresh or frozen, diced
1 Jalapeño Pepper, finely chopped
1 bunch Cilantro, finely chopped
1 Tbsp Lime Juice
0.5 tsp Onion Powder, or 1/4 cup red onion
0.5 tsp Garlic Powder, or 1-2 garlic cloves
1/2 tsp Sea Salt
1/4 tsp Red Pepper Flakes

fish taco sauce

0.5 cup Plain Greek Yogurt
2 Tbsp Dairy-Free Buffalo Sauce - Primal Kitchen
1 Tbsp Lime Juice
1/2 tsp Smoked Paprika
1/2 tsp Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

blackened cod

preheat oven to 400.
in a small bowl, combine all spices to create blackened seasoning.
pat the cod filets dry & seasoned with homemade blackened seasoning.
lay cod pieces on a lined sheet pan & bake for 12-15 minutes or until internal temperature reaches 145.

cilantro-lime cauliflower rice + veggies

while cod is cooking, make cilantro-lime cauliflower rice + any other veggies.

quick pickled red onions

to a bowl, add all ingredients - make sure onions are submerged completely.
let sit on the counter for 20-30 minutes, then refrigerate until ready to serve (store for 1 week in fridge).

mango avocado salsa

in a bowl, combine all ingredients & mix well.
refrigerate until ready to serve.

fish taco sauce

whisk everything together in a bowl.
refrigerate until ready to serve.

building your bowl

first lay down a bed of cauliflower.
then add any other raw or roasted veggies.
add on your blackened cod, quick pickled red onions, & mango avocado salsa.
drizzle with fish taco sauce & enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	373
Fat:	24 g
Carbohydrates:	18 g
Protein:	23 g
Cholesterol:	76 g
Sodium:	1120 mg
Fiber:	3 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.