Cuencos de tacos de pescado

Ingredientes

• 1 1/2 pounds cod or halibut fillets
• 3 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
• 2 tablespoons Taco Seasoning (get the recipe here)
• 2 cups Cilantro and Lime Cauliflower Rice (get the recipe here)
• 1 yellow bell pepper, julienned
• 1 jalapeño pepper, sliced
• 1 avocado, peeled, pitted, and sliced
• 1 cup cherry tomatoes, halved
• 1 cup shredded red cabbage
• 1/4 cup sliced black olives
• Sea salt and ground black pepper
• Torn fresh cilantro, for garnish
• Lime wedges, for serving

Preparación

1. 1

   Cut the fish into 4 equal-sized pieces. Place the fish in a shallow baking dish and coat generously with the olive oil and taco seasoning. Set aside to marinate while you prepare the taco bowls.

2. 2

   Put ½ cup of the cauliflower rice in each of 4 serving bowls. Arrange one-quarter each of the bell pepper, jalapeño, avocado, tomatoes, cabbage, and olives around the outside of each bowl, leaving a space for the fish in the center.

3. 3

   Heat a grill pan or large skillet over medium heat. When the pan is hot, add the fish and cook until it is browned and flakes easily, about 3 minutes per side. Taste a small piece of the fish and season with salt and pepper, if desired.

4. 4

   Place a piece of fish in the center of each of the arranged bowls. Garnish with cilantro and serve with lime wedges.