Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice (Paleo)

These Whole30 fish taco bowls with mango salsa and chipotle aioli make an absolutely wonderful Whole30 dinner. Loaded with guacamole, mango salsa, red cabbage slaw, coconut-lime cauliflower rice, and spicy chipotle aioli, I promise this will become your favorite paleo fish recipe or Whole30 fish recipe. Pinky promise! This Whole30 fish taco bowls recipe is gluten-free, dairy-free, grain-free, and sugar-free. Nothin' fishy about it (SORRY!).

Cook Time: 15 minutes

Ingredients

Blackened Fish

• 2 tilapia loins or filets , about 1 pound
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon coconut oil

Guacamole

• 2 avocados , peeled, seeded, and diced
• 1/4 cup diced red onion
• 2 tablespoons cilantro , chopped
• 1/2 lime , juice of, plus more to taste
• Salt , to taste

Chipotle Aioli

• 1/4 Whole30-compliant mayonnaise (preferably my garlic mayonnaise recipe)
• 1/2 teaspoon garlic powder
• 1/4 lime , juice of, plus more to taste
• 1 tablespoon full-fat coconut milk
• 1 chipotle pepper in adoboe sauce
• 1 teaspoon adobo sauce
• Salt

Mango Salsa

• 1 mango , peeled, seeded, and diced
• 1 tablespoon cilantro , chopped
• 2 tablespoons red onion , chopped
• 1/4 lime , juice of
• Pinch of salt

Red Cabbage Slaw:

• 1/4 head red cabbage , 2 cups, sliced thin or shaved
• 1/2 lime juiced
• Salt

Coconut-Lime Cauliflower Rice:

• 1 head cauliflower , stemmed and loosely chopped, about 3 cups
• 1 cup full-fat coconut milk
• 1/2 lime , juice of
• Salt , to taste

Instructions

Please visit 40aprons.com for full instructions.

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