Mold Detox Friendly 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
Ingredient noteDried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
- 1 tsp ground cumin
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 limes, zested 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 noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, 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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