Tilapia fish taco bowls made with wild caught tilapia.

This recipe includes a healthy serving of organic vegetables, fresh herbs and spices, and is packed with phytonutrients and antioxidants.

You’re also getting protein, fiber, vitamin C, vitamin K, vitamin B6, folate, pantothenic acid, potassium, manganese, magnesium and phosphorus.

As always, this meal is gluten-free, dairy-free, paleo and keto friendly. Enjoy!

 

INGREDIENTS

  • 1 small mango, cubed
  • ½ avocado, cubed
  • 1 tbsp red onion, diced
  • 1 tbsp lime juice (omit if adhering to low histamine diet)
  • 2 cups cauliflower rice, fresh or frozen (organic)
  • ½ cup red cabbage, sliced (organic)
  • 1 lb wild caught tilapia
  • ½ tsp Himalayan pink salt or sea salt
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • 1 tbsp olive oil
  • 1 tbsp fresh cilantro, chopped (orgainc)
  • Favorite paleo dipping sauce of choice

 

INSTRUCTIONS

Place mango, avocado, red onion and lime juice (if using) in a small bowl and toss. Set aside to marinate.

Heat medium pan over medium heat. Add cauliflower rice and sauté about 4-5 minutes or until tender. Season with salt and pepper to taste and place into bowls.

Season tilapia with salt, black pepper, paprika, garlic powder and garlic powder evenly to both sides. Heat up pan or skillet and add olive oil. Sear fish until sides turn opaque and the side down turns golden brown, flip and cook another few minutes until cooked through. But into large pieces.

Arrange red cabbage, fish and mango salsa over cauliflower rice. Sprinkle with fresh cilantro. Drizzle your favorite paleo-friendly sauce over the top and enjoy!