Thursday, July 10, 2014

Fish Taco Bowls with Cauliflower Rice


I need to let you all in on a little secret. Cauliflower rice. It is legit. Seriously. So legit. My boyfriend and I were making dinner for the two of us plus my mom, who doesn't eat rice. So when the idea of a deconstructed fish taco over rice came to mind, I quickly had to come up with a plan B. Cue the cauliflower. It is so simple to make, and actually takes on the consistency of a cous cous/rice hybrid. But way healthier! Top that with some grilled cod and some avocado and we have a little party going on. 


Fish Taco Bowls with Cauliflower Rice
Makes 2 bowls

Ingredients:
  • 1 lb. cod (or other white fish)
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • pinch of garlic powder
  • salt and pepper to taste
  • 2 tbsp. olive oil, divided
  • 1/2 head cauliflower
  • 1/4 red onion, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 cup corn kernels
  • 1/2 cup black beans, drained and rinsed
  • avocado, cilantro, lime juice to garnish
Preheat your grill to high, or heat your oven to 400 degrees F. Meanwhile, season the fish by covering both sides of the cod with 1 tbsp. olive oil, chili powder, cumin, garlic powder, salt and pepper.

Grill fish for about 7-8 minutes on each side. Caution, be careful when flipping, for fish begins to flake easily and can make quite a mess on your grill. If baking, cook in the oven on a baking sheet for 8-10 minutes on each side. Fish is done when it is easily flaked with a fork and more white than glossy in color. 

To make the cauliflower rice, remove the florets from the stem and discard the stems of the cauliflower. Place florets in a food processor and pulse until the cauliflower takes on the appearance of rice granules. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add in the chopped red onion, bell pepper, and cauliflower "rice". Stir a bit to mix, then cover and let steam for about 8 minutes; stirring occasionally. Remove lid and add in the corn and black beans to heat through; about 2 more minutes.

To serve, place a large spoonful of the cauliflower rice and veggie mixture into a bowl. Top with a few pieces of the grilled cod. Garnish with some chopped avocado, cilantro and a squeeze of lime juice.


Summer is calling!

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