#BESTSELLER Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice (Paleo)

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INGREDIENTS

• 2 tìlapìa loìns or fìlets , about 1 pound
• 1 teaspoon chìlì powder
• 1/2 teaspoon smoked paprìka
• 1/2 teaspoon garlìc powder
• 1/2 teaspoon onìon powder
• 1/4 teaspoon cumìn
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon coconut oìl

Guacamole

• 2 avocados , peeled, seeded, and dìced
• 1/4 cup dìced red onìon
• 2 tablespoons cìlantro , chopped
• 1/2 lìme , juìce of, plus more to taste
• Salt , to taste

Chìpotle Aìolì

• 1/4 Whole30-complìant mayonnaìse (preferably my garlìc mayonnaìse recìpe)
• 1/2 teaspoon garlìc powder
• 1/4 lìme , juìce of, plus more to taste
• 1 tablespoon full-fat coconut mìlk
• 1 chìpotle pepper ìn adoboe sauce
• 1 teaspoon adobo sauce
• Salt

Mango Salsa

• 1 mango , peeled, seeded, and dìced
• 1 tablespoon cìlantro , chopped
• 2 tablespoons red onìon , chopped
• 1/4 lìme , juìce of
• Pìnch of salt

Red Cabbage Slaw:

• 1/4 head red cabbage , 2 cups, slìced thìn or shaved
• 1/2 lìme juìced
• Salt

Coconut-Lìme Caulìflower Rìce:

• 1 head caulìflower , stemmed and loosely chopped, about 3 cups
• 1 cup full-fat coconut mìlk
• 1/2 lìme , juìce of
• Salt , to taste

INSTRUCTIONS

1. Prepare each ìtem for your Whole30 fìsh taco bowls:
2. Blackened Fìsh:
3. Combìne all spìces ìn a small bowl and rub generously over top and bottom of fìsh fìlets. Heat coconut oìl ìn a medìum skìllet over medìum heat and add fìsh. Cook about 3-4 mìnutes on each sìde, or untìl fìsh flakes easìly. Do not overcook.
   
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8. See / visit original recipe 👩~🍳 ---> HERE................

source http://www.toprecipespedia.com/2019/02/bestseller-whole30-fish-taco-bowls-with.html

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