Blackened Fish Taco Bowls
Blackened Fish Taco Bowls – 4 Servings
Suzy Lewis
This keto inspired meal is packed with protein, healthy fats, and lots of plant power! It’s perfect for meal prepping, and for summer get togethers if you can grill the fish. A neutral white fish like tilapia or cod works great, but feel free to use another protein of your choice like chicken, salmon, or tofu.
Ingredients:
1 head of cauliflower
1 can of black beans, rinsed
½ C diced red onion
½ C diced green pepper
1 Avocado
1/3 C olive oil, divided
½ lemon, squeezed
½ C cilantro
1/3 C sour cream
*jalapeno, chopped if desired
4 fillets of fish – 3-4 oz each
1 lime
5 tsp chili powder, divided
2 tsp cumin
½ tsp cayenne
1 tsp paprika
½ tsp each sea salt and black pepper
Instructions:
- In a food processor, chop cauliflower until it reaches a rice-like consistency.
- Steam or lightly fry in a frying pan for a few minutes to heat through.
- In a food processor, puree avocado, 3 Tbsp olive oil, juice from lemon, ½ tsp salt, 2 tsp chili powder, cilantro, and sour cream. Set aside in a jar. *add 2-4 tsp chopped jalapeno if desired for heat.
- In a small bowl, combine 3 tsp chili powder, 1 tsp cumin, ½ tsp cayenne,1 tsp paprika, ½ tsp sea salt and ½ tsp black pepper. Sprinkle over fish fillet. Add them to a pan with a bit of olive oil on medium high heat. Cook 4 to 5 minutes per side until done, or on a grill. Squeeze lime juice over the fish as it is finishing.
- Build taco bowls by layering cauliflower rice with diced red onion, diced green pepper, and ¼ C black beans. Add chopped blackened tilapia, and a dollop of avocado dressing.
