Ingredients:

For fish:
4 cod filets 4-6 ounces each
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
Olive oil

For fish taco sauce:
2 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons Cholula hot sauce
1 teaspoon lime juice
½ teaspoon garlic salt

For fish taco slaw:
16 ounces coleslaw mix
½ cup cilantro chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon salt

For serving:
1 recipe cilantro lime cauliflower rice
½ cup diced tomatoes
1/2 red onion sliced into thin strips
Cilantro for garnish

Directions:

To make the fish:
Pat the fish dry with paper towels and then season both sides with the cumin, chili powder, salt, and garlic powder.

Heat a non-stick skillet over medium heat and swirl in a bit of olive oil to coat the pan.

Once the oil is hot, add the fish to the skillet and cook for 3 minutes. Carefully flip the fish over and cook for an additional 2-3 minutes or until fish easily flakes with a fork.

Set fish aside.

To make the sauce:
While the fish is cooking, whisk together all ingredients for the sauce until smooth.

To make the slaw:
Add all of the ingredients to a large bowl and stir to combine. Taste and add additional lime juice or salt, as desired.

To serve:
Divide the cauliflower rice between 4 bowls. Arrange the fish, coleslaw, red onion, and tomatoes over the cauliflower rice.

Drizzle the sauce evenly over the bowls. Sprinkle with red onion and cilantro. Serve immediately.

Servings: 1 bowl

Nutritional Information: Calories: 356, Fat: 21g, Carbohydrates: 18g, Fiber: 8g, Protein: 25g