Pregnancy Friendly Whole30 Smoky Chipotle Chili Lime Fish Bowls
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Learn more →Ingredients
4 servings
For the chipotle sauce
- 1 can (7 oz) chipotle peppers in adobo sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
Ingredient noteThere is no pregnancy-specific risk from fire-roasted diced tomatoes - it is fine to use in this recipe.
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
For the fish
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 white fish fillets (about 6 oz each), such as cod or tilapia
- 2 tbsp olive oil
- 2 limes, zested and juiced
For the cauliflower rice
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 1 tbsp olive oil
- ½ tsp salt
For the slaw
- 2 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp lime juice (from about 1 lime)
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 ripe avocados, sliced
- lime wedges, for serving (optional)
Instructions
- 1
Make the chipotle sauce: Transfer the chipotle peppers with all of their adobo sauce and the fire-roasted tomatoes to a blender or food processor and blend until smooth. Heat 2 tbsp olive oil in a medium saucepan over medium heat until shimmering. Pour in the blended chipotle-tomato mixture — it will spatter, so stand back — then stir in the cumin, smoked paprika, and salt. Simmer, stirring occasionally, for 8–10 minutes until the sauce has darkened slightly and thickened enough to coat the back of a spoon. Remove from heat and set aside.
- 2
Make the cauliflower rice: Working in batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses. Alternatively, grate the florets on the large holes of a box grater. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the cauliflower rice and salt, spread into an even layer, and cook undisturbed for 2 minutes, then stir and cook for another 3–4 minutes until the cauliflower is tender and any excess moisture has evaporated. Transfer to a bowl and cover loosely to keep warm.
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