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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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