Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice (Paleo)
Saturday, May 4, 2019
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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