Rock Fish Taco Bowl 

Rockfish

Serves 2
Ingredients

  • 1 1/2 cups chopped Rock Fish
  • 1/2 cup cauliflower rice
  • 1/8 cup rice
  • 1/4 cup water
  • 1 cup purple cabbage
  • 1/2 cup chopped jicama
  • 1 1/2 cups pico de gallo
  • 1 cup chopped bok choy
  • 1 TBSP red onion
  • 1 TBSP chopped garlic
  • 1 cup cilantro
  • 1/4 cup coconut oil
  • 2 TBSP lime juice
  • 2 TBSP apple cider vinegar
  • 1 TBSP honey
  • 2 tsp mustard
  • 1/2 tsp cumin
  • 1/4 tsp chipotle powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

  1.  Place cauliflower rice, rice, and water in a pot or steamer and simmer until water boils out.
  2. Add cabbage, jicama, pico de gallo, and bok choy to a non-stick skillet with 1 TBSP coconut oil.  Cook on medium until veggies soften.  Add cooked rice. 
  3. For the dressing, add remaining coconut oil with red onion through cumin into a food processor and blend.
  4. Toss chipotle powder, paprika, salt, and pepper with cubed rock fish.    Cook over medium heat in a non-stick skillet, using coconut oil if needed.  
  5. Add 3/4 cup cubed fish to half the veggie and rice mixture.  Toss with dressing and serve.  
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