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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