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

Ingredients :

Blackened Fish

• 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
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon coconut oil

Guacamole

• 2 avocados , peeled, seeded, and diced
• 1/4 cup diced red onion
• 2 tablespoons cilantro , chopped
• 1/2 lime , juice of, plus more to taste
• Salt , to taste

Chipotle Aioli

• 1/4 Whole30-compliant mayonnaise (preferably my garlic mayonnaise recipe)
• 1/2 teaspoon garlic powder
• 1/4 lime , juice of, plus more to taste
• 1 tablespoon full-fat coconut milk
• 1 chipotle pepper in adoboe sauce
• 1 teaspoon adobo sauce
• Salt

Mango Salsa

• 1 mango , peeled, seeded, and diced
• 1 tablespoon cilantro , chopped
• 2 tablespoons red onion , chopped
• 1/4 lime , juice of
• Pinch of salt
• Red Cabbage Slaw:
• 1/4 head red cabbage , 2 cups, sliced thin or shaved
• 1/2 lime juiced
• Salt

Coconut-Lime Cauliflower Rice:

• 1 head cauliflower , stemmed and loosely chopped, about 3 cups
• 1 cup full-fat coconut milk
• 1/2 lime , juice of

For full instructions, please visit here :    https://40aprons.com

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