Fish Taco Bowls

thymeandjoy.com

Ashley Mackey

1 head cauliflower, cut into florets

2 tablespoons extra virgin olive oil, divided

⅓ cup fresh cilantro, chopped

1 tablespoon lime juice

1 pound wild caught cod

1 teaspoon smoked paprika

½ teaspoon sea salt

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

¼ teaspoon cumin

4 to 6 cups shredded purple cabbage

1 avocado, cubed

3 roma tomatoes, diced (about 1 cup)

¼ cup diced red onion

2 tablespoons lime juice

¼ teaspoon sea salt

1 jalapeno, diced (about 2 tablespoons)

¼ cup cilantro, chopped

Lime wedges, for garnish

Fresh cilantro, for garnish

subheading: CHIPOTLE LIME DRESSING:

¼ to ½ cup mayo

1 tablespoon full-fat coconut milk

Juice of 1 lime

2 cloves garlic

2 tablespoons apple cider vinegar

1 teaspoon chipotle powder

Directions at thymeandjoy.com

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