thinly sliced radishes, sliced jalapenos, red onionoptional
Instructions
Preheat oven to 375°F. Line a baking sheet with foil or parchment paper, set aside.
Garlic-Lime Sauce
Whisk the garlic-lime sauce ingredients together in a small bowl. Cover and refrigerate until ready to use.
Seasoned Baked Fish
Mix the cumin, garlic powder, chili powder, salt and pepper together in a small bowl. Sprinkle the mixture over both sides of the cod and place on the baking sheet.
Drizzle with olive oil and place in the oven. Bake for 10 minutes, until fish flakes with a fork (140° to 145°F).
**For a crispier fish, broil for 3 to 5 minutes until the edges are browned.**
Remove from oven and set aside to cool for a few minutes, then cut into bite-sized pieces.
Cilantro-Lime Cauliflower Rice
Heat a large non-stick skillet over medium-low heat. Add 1 teaspoon of oil, and add the riced cauliflower.
Cover skillet with a lid and cook for 4 to 5 minutes.
Stir in the lime juice and chopped cilantro.
To Assemble
Divide the cauliflower rice and coleslaw mix (or sliced cabbage) between 4 bowls. Place the fish on top and add the halved tomatoes and diced avocado and red onion, or any of your favorite toppings.
Sprinkle with the chopped cilantro, drizzle with garlic-lime sauce, and serve immediately.
Notes
You can sprinkle the cod with Taco Seasoning if you prefer.
For spicier tacos add cayenne or Sriracha sauce. You could also sprinkle with crushed red pepper flakes before serving.
Yes, you can substitute steamed white or brown rice in the same quantity. Cook as directed and stir in the lime juice and cilantro.
Not a fan of cabbage? Substitute romaine or Bib lettuce.
The rice and sauce can be prepare up to 2 days ahead of time and stored in the refrigerator. Reheat before serving.
Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
Check the post for air fryer and skillet cooking instructions.