These bowls are bright, bold, and built for a weeknight — flaky white fish rubbed in a smoky chili-lime paste, piled over golden cauliflower rice, and finished with fresh pico de gallo and creamy avocado slices. The whole thing comes together in under an hour and serves four, making it an easy win whether you're deep in a reset or just eating clean. Cauliflower rice is the move here, and cooking it in a hot skillet until the edges go lightly golden gives it a satisfying texture that doesn't feel like a compromise. The spice paste — chili powder, cumin, smoked paprika, and fresh lime zest — does serious flavor work, so there's no need for any sauces or condiments that might sneak in off-plan ingredients. Everything on the ingredient list is whole, real food: fish, avocado oil, fresh vegetables, herbs, and citrus. The homemade pico de gallo comes together while the fish marinates, so the timing is smooth and nothing feels rushed. Squeeze an extra lime wedge over the top before you dig in — it ties the whole bowl together.
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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.
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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