Fish Tacos and Bowls

I made these white fish tacos the other day and they turned out delicious!! A few days later I was planning what to make for dinner and realized I still had many of the ingredients left over from the tacos that I could make it again or change it up a little.

I decided to change it up by simply making a few tweaks to the recipe so it felt different enough, but still the same vibes, if you know what I mean!

The fun part is you can truly mix and match these two versions in so many ways, whether it's the fish you use or if it's bowls or tacos, or what you put in the salsa. They are so easy to make and fun to be creative with fresh seasonal ingredients .

Honestly I can't decide which version I like better! They were both so good in their own way, and the perfect light, refreshing, and nourishing summer meals!

I hope you enjoy these as much as my family did!

Ingredients: *serves 2

• 2 white fish filets (like cod, mahi-mahi, or sea bass) or salmon

• Butter or romaine lettuce leaves and/or tortilla shells (whichever you prefer to make your tacos with)

• 1 mango

• 2 avocados

• 1 red onion

• 1 bunch of cilantro

• 2-3 limes

• chili powder

• coriander

• garlic powder

• sea salt

• Olive oil

• 1 tbsp coconut oil

• 1 bag frozen cauliflower rice

Directions:

1. Season white fish with chili powder, coriander, garlic powder, and sea salt - be more generous than you think with the spices will give it nice flavor keep the salt light.

2. Cook cauliflower rice for for 5-7 minutes in coconut oil or can also use olive oil instead

3. Bake or grill white fish. Bake in oven on 400 degrees for 12-15 minutes or grill (don't have an exact science for this).

4. Make salsa: dice mangos & avocado, mix with red onion, lime juice, chopped cilantro and sea salt.

5. Make Rice: mix cooked rice with, cilantro, lime juice, lime zest and sea salt.

6. Serve in lettuce wraps or tortilla shells with fish and salsa and rice on the side or it's great with the rice in the tacos as well.

Ingredients:

*serves 2

• 2 wild caught salmon filets or 2 white fish filets (like cod, mahi-mahi, or sea bass)

• 1 cup White rice like jasmine or basmati

• 1 large tomato or 1 carton of cherry tomatoes

• 2 avocados

• 1 red onion

• 1 bunch of cilantro

• 2-3 limes

• chili powder

• coriander

• garlic powder

• sea salt

• Olive oil

Directions:

1. Season salmon with chili powder, coriander, garlic powder, and sea salt - be more generous than you think with the spices will give it nice flavor keep the salt light.

2. Cook rice according to packaging - I like to use bone broth instead of water but either works.

3. Bake or grill salmon. Bake in oven on 350 degrees for 10 minutes or grill (don't have an exact science for this).

4. Make salsa: dice tomatoes & avocado, mix with red onion, lime juice, chopped cilantro and sea salt.

5. Make Rice: mix cooked rice with, cilantro, lime juice, lime zest and sea salt.

6. Serve in bowls with rice, salmon and salsa.