Fructose Free Whole30 Chili-Lime Fish Bowls with Cilantro Cauliflower Rice
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod or tilapia fillets (4 fillets, about 6 oz each)
- 2 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 limes, zested juice and juiced (about 3 tbsp juice), divided
For the cauliflower rice
- 1 large head cauliflower (about 2 lb), cut into florets
- 1 tbsp avocado oil
- ½ tsp kosher salt
- ¼ cup fresh cilantro, roughly chopped
For the pico de gallo
- 4 medium roma tomatoes, diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
For serving
- 2 ripe avocados, sliced
- 1 lime, cut into wedges
- fresh cilantro sprigs, for garnish (optional)
Instructions
- 1
In a small bowl, combine the chili powder, cumin, smoked paprika, 1/2 tsp salt, and black pepper. Add 1 tbsp of the avocado oil and 1 tbsp of the lime juice, then stir into a loose paste. Rub the spice paste evenly over both sides of the fish fillets and let them sit at room temperature for 15 minutes.
- 2
While the fish marinates, pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater.
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