Whole30 Fish Taco Bowls

You'll be making each individual component of these Whole30 fish taco bowls from scratch, but you'll be surprised how quickly they come together to make a perfect light lunch or dinner. With a sweet fresh mango salsa, a vinegary cabbage slaw, and a creamy guacamole topping, there's a little something in here for everyone. The salmon is cooked with a bit of cumin and garlic to give it flavor and served over a coconut milk–infused cauliflower rice.

This recipe scales up easily to serve a crowd, and you can make most of the fixin's ahead to save time.

Makes 2 servings

Ingredients

For the fish:
2 Tbsp olive oil
2 medium salmon filets
1/4 tsp cumin
1/4 tsp garlic powder
Salt and pepper

For the guacamole:
1 ripe avocado
1/2 small red onion, diced
1 Tbsp chopped cilantro
Juice of 1/2 lime
1/4 tsp cumin
Sea salt

For the mango salsa:
1 ripe mango, diced
1/4 tsp sea salt
1/4 tsp olive oil
Juice of 1/2 lime

For the slaw:
1/2 head cabbage, sliced thinly
2 medium carrots, julienned
1 tsp olive oil
1/2 tsp white wine vinegar
1/4 tsp salt

For the cauliflower rice:
1 Tbsp olive oil
1 large cauliflower head, cored and chopped finely
2 Tbsp coconut milk
Salt and pepper

How to Make It

1. Make the salmon: In a large skillet skillet, heat the oil over medium heat, until hot but not smoking. Sprinkle the salmon with the cumin, garlic powder, salt, and pepper on both sides. Add the fish to the pan and cook for about 4 minutes, then flip and cook for another 2 to 3 minutes, until cooked through. Transfer to a plate.
2. Make the guacamole: In a small bowl, mash the avocado and add onion, cilantro, lime juice, cumin, and salt. Mix well to combine. Cover with plastic wrap and set aside.
3. Make the mango salsa: In a small bowl, toss the mango with the salt, olive oil, and lime juice. Set aside.
4. Make the slaw: In a medium bowl, combine the cabbage, carrots, oil, vinegar, and salt. Toss to combine and set aside.
5. Make the cauliflower rice: In a large skillet, heat the oil over medium heat, until hot but not smoking. Add the cauliflower and coconut milk and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until the cauliflower softens, about 5 to 8 minutes.
6. Build the bowls: Divide the cauliflower rice between two bowls and top with even amounts of guacamole, mango salsa, and slaw. Top each with a salmon filet.

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