Fish Taco Bowl

Servings: 4

1 bag pre-chopped cauli rice (or you can chop your own in your food processor) you will need 2 cups of it in total
1 large mango
1/2 red onion (chopped)
3 tbsp low sodium soy sauce or coconut aminos
2 tsp garlic (chopped)
2 tbsp olive oil

First, make your coleslaw. In a medium bowl, combine yogurt, lime juice, sriracha, honey, vinegar, and salt & pepper and whisk with a fork. Add in your coleslaw mix (or use shredded cabbage and a julienned carrot) and toss to coat. Place in the fridge while you prep the rest.
Next, make your cauliflower 'rice'. You can buy pre-chopped cauliflower rice or place florets into a food processor and pulse. Place riced cauliflower in a microwave safe bowl, sprinkle with salt and 1 tbsp of water. Microwave for 2 minutes on high.
While microwaving, add a pan to your stove and turn to medium heat. Add half the olive oil, onion and garlic. Peel and chop mango into bitesized pieces and add to the pan after about 5 minutes. Once the mango has lost some of its liquid, and the liquid has evaporated from the pan, add microwaved cauliflower rice and soy/coconut aminos. Cook for another 2-3 mins and set aside.
While cooking your rice, add another pan to the stove on medium heat. Season fish with taco seasoning. Once hot, add the rest of your olive oil to the pan along with fish. Fry the fish on each side for 2-3 minutes or until completely cooked.
Finally, assemble your bowls. Begin with a base of mixed greens and cauliflower rice, and top with slaw, fish, avocado and a wedge of lime.

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