Mango Salsa Blackened Fish Taco Bowls

I love bowls. Since giving up Gluten and Grains over 5 years ago, bowls have become a staple in my diet. I find that I no longer miss the huge burritos of my past. The combinations are endless and the base can be swapped out. I mostly use either Cauliflower Rice or Spaghetti Squash. Not only do both of these bases take on whatever flavor they are paired with, both are easy to pull from the freezer!

These days, you can find Riced Cauliflower in most every freezer aisle. You can also freeze your own if you find your self ricing a particularly large head of cauliflower or if you are one of those awesome people that do massive meal prep days!

Spaghetti squash also freezes pretty well. I typically grow Spaghetti Squash in my garden each summer, and since I don’t have a root cellar or basement to store them in, I cook them in mass and freeze packs with a 1/2 of a squash in each pack to pull out as needed all year long.

This recipe looks like a lot of work with all of the components to put together, but it really comes together fast and the flavors are amazing!

For the Guacamole, I use my Basic Guacamole Recipe, that you can find here.

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Mango Salsa Blackened Fish Taco Bowls with Red Cabbage Slaw and Coconut Cauli-Rice Bowls

These Mango Salsa Blackened Fish Taco Bowls with Red Cabbage Slaw and Coconut Cauli-Rice Bowls are as flavorful as they are colorful.

Course Main Course

Cuisine Mexican

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 2 people

Author Amber Gaines

Ingredients

For the Fish

• 2 Tilapia Fillets
• 1 tsp Chili Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cumin
• Salt & Pepper to taste
• 1 Tbsp Coconut Oil

For the Mango Salso

• 1 Cup mango diced
• 2 T red onion diced
• 1/2 lime juiced
• Cilantro chopped
• salt and pepper to taste

For the Red Cabbage Slaw

• 1/4 head red cabbage sliced thin
• 1/2 lime juice
• salt to taste.

For the Guacamole

• See my Basic Guacamole Recipe

Instructions

For the Fish:

1. Rinse and pat dry 2 Tilapia Fillets

2. Season with all the seasons listed.
   

3. Add 1 T Coconut Oil to a hot pan & sear 3-4 mins each side

Guacamole:

1. I use my Basic Guacamole Recipe for this recipe.
   

Mango Salsa:

1. Combine all ingredients

Red Cabbage Slaw:

1. Massage sliced red cabbage with 1/2 lime juice until juice runs red.

2. Season with salt to taste.

Recipe Notes

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