Whole30 Blackened Fish Taco Bowls

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Whole30 Blackened Fish Taco Bowls

I freaking love fish tacos. George and I lived in San Diego for two years, and fish tacos are basically the town mascot down there. On the weekends, we’d drive to a new neighborhood where we’d never been to try the fish tacos at the best local spot. We were obsessed, and it was honestly probably the most fish we’ve ever eaten.

It’s not that I don’t like fish, I just forget about it! It’s not my easy go-to like chicken thighs. But I’m hoping that with a recipe this easy, I’ll inspire you to cook fish at home. It’s SO easy. Like, way easier than chicken. And cod is a great price point – around $7 per pound.

Fish tacos. In a healthy cauliflower bowl. With delicious crunchy cabbage slaw and a citrus salsa. Let’s do it.

Blackened Fish Taco Bowls

Servings 2
Prep Time 20 mins
Cook Time 15 mins

Equipment

  • 3 large mixing bowl
  • Chef’s knife
  • Non-stick skillet
  • Rimmed baking sheet

Ingredients

Cilantro Slaw

  • 1 10 ounce bag shredded purple or green cabbage
  • Kosher salt
  • 2 tablespoons neutral cooking oil
  • Juice of 1 small orange or 1/2 large orange about 3 tablespoons
  • Juice of 1 lime
  • 1/4 cup finely chopped cilantro

Citrus Salsa

  • 1 grapefruit
  • 1 orange
  • Juice of 1 lime
  • 2 tablespoons neutral cooking oil
  • 1/4 cup finely chopped cilantro
  • Optional: 1/2 jalapeño
  • Kosher salt

Garlicky Scallion Cauliflower Rice

  • 1 tablespoon oil or ghee
  • 1 bunch scallions thinly sliced
  • 4 garlic cloves minced
  • 1 bag fresh cauliflower rice
  • Kosher salt and freshly ground pepper

Blackened Cod

  • 3 tablespoons neutral cooking oil divided
  • 1 1/2 tablespoons cajun jerk, or blackening seasoning OR: 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne (omit if you can’t handle the heat!)
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1 pound boneless skinless cod filets
  • 1 large avocado thinly sliced

Instructions

  • Finely chop 1 cup of cilantro leaves and stems. We’ll use half in the slaw and half in the salsa.

Cilantro Slaw:

  • Add 1 (10 ounce) bag shredded cabbage to a large bowl. Add a pinch of salt and massage it into the cabbage by grabbing the cabbage with your hand over and over until it starts to feel tender.
  • Stir in 2 tablespoons oil, the juice of 1 small orange, the juice of 1 lime, and half of the finely chopped cilantro. Taste and season with salt and pepper as needed.

Citrus Salsa:

  • peel and chop 1 grapefruit and 1 orange. Add to a large bowl along with the juice of 1 lime, 2 tablespoons oil, the second half of the finely chopped cilantro, and a big pinch of salt.
  • Cut the stem off of 1 serrano pepper, cut it in half lengthwise and remove the seeds if you don’t like a lot of heat. Finely mince the pepper and add it to the salsa. Stir the salsa to combine and adjust seasoning as needed.

Cauliflower Rice:

  • warm a large nonstick skillet over high heat. Add 1 tablespoon ghee or oil. Cook sliced scallions and minced garlic for 1 minute. Add 1 bag cauliflower rice and stir fry for 4 more minutes, until tender. Season with salt and pepper.

Blackened Cod:

  • add 2 tablespoons oil, 1 1/2 tablespoons Cajun/jerk/blackening seasoning (or all of the spices listed) and 1 teaspoon kosher salt to a large bowl. Stir to combine.
  • Add the cod filets to the bowl one at a time, feeling each filet for bones before you add it. Toss to coat them completely.
  • Prepare a rimmed baking sheet with aluminum foil. Add cod filets in a single layer. Broil on high for 5 to 6 minutes, until the fish flakes easily.
  • Build the bowls with rice on the bottom, then pile on the cilantro slaw, fish, and citrus salsa. Be sure to get lots of the citrus salsa juice on there too, not just the fruit. Slice the avocado at the last minute and place on the bowl. Squeeze lime wedges over the fish. DIG IN!!!!

Cilantro Slaw

  • 1 10 ounce bag shredded purple or green cabbage
  • Kosher salt
  • 2 tablespoons neutral cooking oil
  • Juice of 1 small orange or 1/2 large orange about 3 tablespoons
  • Juice of 1 lime
  • 1/4 cup finely chopped cilantro

Citrus Salsa

  • 1 grapefruit
  • 1 orange
  • Juice of 1 lime
  • 2 tablespoons neutral cooking oil
  • 1/4 cup finely chopped cilantro
  • Optional: 1/2 jalapeño
  • Kosher salt

Garlicky Scallion Cauliflower Rice

  • 1 tablespoon oil or ghee
  • 1 bunch scallions thinly sliced
  • 4 garlic cloves minced
  • 1 bag fresh cauliflower rice
  • Kosher salt and freshly ground pepper

Blackened Cod

  • 3 tablespoons neutral cooking oil divided
  • 1 1/2 tablespoons cajun jerk, or blackening seasoning OR: 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne (omit if you can’t handle the heat!)
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1 pound boneless skinless cod filets
  • 1 large avocado thinly sliced

Notes

Notes:
Use rice if you’re not doing Whole30!
Use any white flaky fish such as tilapia or flounder.
Course: Main Course
Cuisine: Mexican

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