The Fish Taco Bowl That Will Disrupt Taco Tuesday

Taco Tuesday has become an American institution. As a Texan, tacos are my comfort food no matter the day. But when I'm eating lower carb, a bowl with cauliflower rice is a great stand-in. This Jamaican inspired Fish Taco Bowl may be the island vibe that will shake up your Taco Tuesday.

Is a Fish Taco Bowl Still a Taco?

This is certainly arguable, but in the low carb world, it's definitely a great sub for traditional tortilla version. Most low carb tortillas aren't great and the vegetable based ones (ie jicama tortillas) just don't do it for me. Unless it is an amazing handmade corn tortilla, I would really rather have all the good filling and save my carbs for something else. If I'm feeling it, however, I might have a few Siete tortilla chips.

What Makes This Fish Taco Bowl So Awesome

To put it succinctly, it's a FLAVOR BOMB. The flavor starts with a Jamaican Jerk inspired rub on flaky Mahi Mahi. Coconut lime rice and the lime-punched mango pico de gallo on top carry on the island flavors. It also happens to be super fast, colorful and different enough to serve to guests any night of the week. So I think a super fast flavor bomb that works for a weeknight family dinner or weekend dinner party is pretty awesome.

Jamaican Jerk Inspired Fish Tacos

If you want to make these into tacos, of course you can do that. Simply tuck the fish and mango salsa into your favorite soft tortillas. Add a little avocado and chipotle mayo if you want. Serve the coconut rice on the side.

Author: Christi Flaherty

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Jamaican Jerk Inspired Fish Taco Bowl

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Ingredients

Jamaican Jerk Rubbed Mahi Mahi

• 4 pieces boneless, skinless Mahi Mahi (or your favorite flaky fish)
• Jamaican Jerk Spice Blend (DIY or storebought)
• Avocado Oil Spray

Mango Pico

• 1 1/2 cups frozen mango
• 1/4 red onion, finely chopped
• 1 jalapeno
• 1/2 red bell pepper, finely chopped
• 1 cup cilantro, finely chopped

Coconut Cauliflower Rice

• 1 lime, zested, juiced and divided
• 1 cup finely shredded coconut
• 1 lb bag frozen cauliflower
• 1 can full fat coconut milk
• Sea salt to taste

Optional Garnishes

• Mixed greens
• Cucumber slices
• Halved cherry tomatoes
• Cubed or sliced avocado

Instructions

Prep and Cook Mahi Mahi

1. Dry the fish really well and coat in the spice blend. Set in fridge while you make salsa.
2. Air Fryer: Preheat Air Fryer on 400 degrees.
3. When preheated, spray the grates with avocado oil and add spice-rubbed fish. Spray the tops of the fish and cook for 5 minutes.
4. Check to make sure the fish is flaky by testing gently with a fork. If it's not flaky cook for another minute or two.
5. Skillet: Heat a large skillet over high heat. Spray well with avocado oil spray and add fish. Let cook on one side for 4 minutes or until the sides of the fish are opaque about halfway up. Flip and cook for another 1-2 minutes or until the sides are almost completely opaque and the fish flakes easily when tested gently with a fork.

Make Mango Pico

1. If the mango pieces are large, chop them into 1/4"ish pieces and add to a medium bowl.
2. Add the red onion to a small bowl and cover with warm water. Swirl in a big pinch of salt. This will remove the strong heat and bitter taste.
3. Drain the red onion and combine with the mango, jalapeno, red pepper and cilantro. Add half the lime juice and stir. Set aside.

Make Coconut RIce

1. Heat your largest skillet over high heat. While it's heating, add the shredded coconut and stir for a minute or two until it begins to just barely turn golden. Remove to a small plate and set aside.
2. When the skillet is smoking, add the whole bag of frozen cauliflower. Let cook without stirring for 3 or 4 minutes. Toss the cauliflower so all of it begins to turn golden brown.
3. Add the cream part of the coconut milk (reserve the remainder to add to a smoothie) and stir well. Let cook until the coconut milk has reduced and thickened to coat the cauliflower.
4. Add 1 teaspoon sea salt, the remaining lime juice and lime zest.
5. Taste it and add more salt if you want to.
6. Keep warm while cooking fish. Stir in half the toasted coconut just before serving.

To Serve

1. Divide the cauliflower between four bowls.
2. Top each with one of the fish filets.
3. Divide the mango salsa between the bowls and sprinkle with the remaining toasted coconut.
4. Feel free to add any of the optional garnishes to add more substance to the bowls

©2024 Christi Flaherty, Flaherty Culinary Concepts and realfoodsanity.com. All Rights Reserved. No part may be reproduced, used to create a derivative work, or transmitted in any form or by any means without the written consent of the author.

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