Whole30 Fish Taco Bowl with Mango Salsa and Chipotle Aioli (

• porções: 4 servings
• tempo ativo: 20 minutes
• tempo total: 35 minutes

Ingredientes

2 tilapia fillets (or cod, or mahi-mahi; about 1 pound)

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cumin

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon coconut oil

2 avocados (peeled, seeded, and diced)

¼ cup diced red onion

2 tablespoons cilantro (chopped)

1 tablespoon lime juice (plus more to taste)

1 pinch salt (plus more to taste)

¼ cup Whole30-compliant mayonnaise

¼ cup full-fat coconut milk

½ teaspoon garlic powder

1 pinch salt (plus more to taste)

1 teaspoon chipotle pepper powder

1 squeeze lime juice (plus more to taste; approximately 1 tablespoon)

1 mango (peeled, seeded, and diced)

1 tablespoon cilantro (chopped)

2 tablespoons red onion (chopped)

½ tablespoon lime juice (plus more to taste)

1 pinch salt (plus more to taste)

¼ head red cabbage (approximately 2 cups, sliced thin or shaved)

1 tablespoon lime juice (plus more to taste)

1 teaspoon salt (plus more to taste)

1 head cauliflower (stems removed, loosely chopped; approximately 3 cups)

1 cup full-fat coconut milk

1 tablespoon lime juice (plus more to taste)

1 pinch salt (plus more to taste)

Instruções

For the Blackened Fish

Combine all spices in a small bowl and rub generously over top and bottom of fish fillets.

Heat coconut oil in a medium skillet over medium heat and add fish. Cook approximately 3-4 minutes on each side, or until fish flakes easily. Do not overcook.

For the Guacamole

Combine all ingredients and mash until desired consistency. Add more salt or lime juice to taste.

For the Chipotle Aioli

Combine all ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice to taste.

For the Mango Salsa

Combine all ingredients in a medium bowl. Stir well to distribute ingredients thoroughly.

For the Red Cabbage Slaw

Combine all ingredients in a medium bowl. With your hands, massage lime juice and salt into cabbage to tenderize, until purple juices are released.

For the Coconut-Lime Cauliflower Rice

Fit your food processor with the shredding blade or regular blade and feed chopped cauliflower in. Process until cauliflower resembles rice or couscous. Alternately, use pre-riced cauliflower.

Add all ingredients to a medium saucepan and place over medium-high heat. Bring to a boil and reduce heat to medium. Cook until liquid is mostly evaporated and cauliflower is tender, about 7-10 minutes. Remove from heat and assemble taco bowls.

Assemble Your Whole30 Fish Taco Bowls

Spoon coconut-lime cauliflower rice into individual serving bowl. Spoon red cabbage slaw next to cauliflower rice. Top with fish fillet, guacamole, then mango salsa. Finally, top with chipotle aioli. Serve immediately.

Nutrição

• Calorias: 619 kcal
• Gordura Total: 47 g
• Gordura Saturada: 21 g
• Gordura Insaturada: 14 g
• Gordura Trans: 1 g
• Colesterol: 65 mg
• Sódio: 1043 mg
• Carboidrato Total: 30 g
• Fibra Dietética: 11 g
• Açúcares Totais: 12 g
• Proteína: 30 g