Mahi Mahi Fish Taco Bowls
4 people
00h 20
00h 10
Fresh, flavourful, and keto-friendly! These Mahi Mahi Fish Taco Bowls with zesty mango salsa and cauliflower rice bring the perfect balance of spice, sweetness, and crunch—all with clean, wild-caught protein.
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Ingredients and Method
Ingredients
- 4 each ButcherBox.ca mahi mahi fillets
- 3 tbsp extra virgin olive oil, divided
- 3 + 1/2 limes, juiced and divided
- 1 3/4 tsp ancho chile powder, divided
- 1 tsp ground cumin, divided
- 1 jalapeno, seeded and diced (you can keep seeds if you like more spice)
- 5 tbsp fresh cilantro, chopped and divided
- 2 ataulfo mangos, peeled and diced
- 3 tbsp diced red onion
- 24 oz riced cauliflower (frozen or fresh)
- 1/4 tsp garlic powder
- 1 tsp honey
- 1/2 tsp chili powder
- for garnish avocado - sliced or diced
- for garnish fresh cilantro, chopped
- to taste Kosher salt and freshly cracked black pepper
Method
- Combine in a shallow dish - 2 tbsp olive oil, juice from 1 lime, 1 tsp ancho chile powder, 1/2 tsp ground cumin, 2 tbsp chopped cilantro, diced jalapeno in a small bowl, season to taste with salt and pepper.
- Add mahi mahi fillets and allow to marinate for about 15 minutes, flipping once to ensure both sides are coated.
- Preheat grill (or oven to 400F). Oil the grill grates and grill fillets for approximately 3 - 5 minutes per side, depending on thickness - check that the flesh is opaque and flakes easily. If using the oven, lightly spray an oven-proof pan and place fish in the oven, cooking for about 12 - 15 minutes, until flesh is opaque and flakes easily. Let fillets rest for about 5 minutes, then flake them with a fork.
- Mango salsa - make while your fish is marinating, this will give it time while you prepare everything else for flavours to blend. Combine mango, red onion, 1 tbsp chopped cilantro juice from 1/2 lime, 1/4 tsp ancho chile powder and salt to taste in a glass bowl. Stir to combine, taste to see if more seasoning is desired. Cover tightly and place in refrigerator until ready to serve.
- Combine juice from 1 lime, 1 tbsp olive oil, honey, chili powder and salt and pepper to taste in a small bowl or jar. Shake or whisk to blend thoroughly, and set aside to allow flavours to marry.
- Heat a large skillet over medium heat, and spray generously with cooking spray. Pour cauli rice into the hot skillet, sprinkle in 1/2 tsp ancho chile powder, 1/2 tsp ground cumin, and garlic powder. Saute for 4 - 6 minutes until fragrant and slightly toasted. Stir in juice from 1 lime, and 2 tbsp chopped cilantro. Season with salt and pepper. Stir and heat for about 1 minute longer.
- Divide cauli rice between bowls, top with mahi mahi, mango salsa, and avocado and drizzle everything with the vinaigrette.
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