So since I’m currently (hopefully not) lost in the middle of the Dutch tulip fields with Lettuce, I got a treat or two or three up my sleeve for some guest posts to take care of you while I’m gone. With Cinco de Mayo around the corner, I couldn’t leave you without an idea or two to get your party planning brain started, now could I? I mean, I like you! I really, really like you.
First up is Ellie from Hungry by Nature. Wholesome eats and treats are her specialty, and today we’ve got her awesome sauce fish tacos with cilantro-lime cauliflower rice. Without further ramblings on my part, meet Ellie!
Fish tacos happen to be one of the most wonderful things on the planet. <— That’s actually scientifically proven. I can send you the data if you’re really interested, or you can just trust me. Just trust me.
These tacos are stupid easy to make, but sometimes I am real lazy and in those cases I go to one of two places in Chicago – I love the crispy fish taco from Antique Taco and the raw ahi tuna poke taco from BIG & littles. Srsly. If you live in Chicago and haven’t tried either of those yet, you must.
Like, stop reading this blog and go. Right now. I mean not riiiiight now, please finish reading and then go.
Have you guys gotten into the cauliflower fad – Cauliflower pizza crust? Cauliflower steaks? Cauliflower rice? I tried the pizza crust thing and I just can’t get into it. The crust is the best part of the pizza! And I honestly haven’t tried cauliflower steaks yet… not so sure about it. But I am WAY into cauliflower rice.
And this slaw? So easy (I cheated and bought a bag of cabbage slaw from Trader Joe’s) and the dressing is a simple mix of Greek yogurt and lime juice.
Seriously, this is what fish taco dreams are made of.
- 1 head of cauliflower
- ½ onion, chopped
- Juice of one lime
- ¼ cup packed cilantro, minced
- 6 cups cabbage slaw - mix of green cabbage, purple cabbage, and carrots
- ¼ cup plain Greek yogurt
- Juice of 1 lime
- 2 tilapia filets
- Salt and Pepper
- 2 Tablespoons oil
- Corn tortilla shells
- Cut cauliflower florets off head and use a food processor to turn the florets into rice.
- Heat a non-stick pan over medium head and add a slick of olive oil. Add chopped onion and cook until the onion begins to turn color and soften. Add the cauliflower rice and the lime juice. Cover and let the rice steam for approximately 5 minutes until tender. Stir in cilantro and set aside.
- Mix together Greek yogurt and lime juice. Toss with cabbage slaw and set aside.
- Bring non-stick skillet to high head and add oil. Salt and pepper both sides of the tilapia and add to pan, searing for approximately 2-3 minutes on each side until the fish flakes easily with a fork.
- Add fish to tortilla shells, top with cabbage slaw, black beans, and any other topping you would like! Serve with cilantro-lime cauliflower rice.