Keto Fish Taco Bowls with Mango Salsa

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a medium bowl, combine the about 680 g Cod Fillets with 2 tbsp Avocado Oil, 1 tsp Chili Powder, and 1 tsp Garlic Powder, tossing gently to coat the fish.
2. 2Place the seasoned about 680 g Cod Fillets in a single layer on a baking sheet. Bake for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 63°C.
3. 3Carefully dice the 1 large Mango into 0.635 cm pieces. Finely dice the 1/4 medium Red Onion into 0.3175 cm pieces, and finely dice the 1/2 small Jalapeño into 0.3175 cm pieces.
4. 4In a medium bowl, combine the diced 1 large Mango, diced 1/4 medium Red Onion, and diced 1/2 small Jalapeño. Add the 1/4 cup Cilantro and 2 tbsp Lime Juice, then stir gently to mix all ingredients for the salsa.
5. 5Heat a large skillet over medium heat. Add the 4 cups Cauliflower Rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.
6. 6Carefully cut the 2 medium Avocados in half, remove the pits, and peel off the skin. Slice the avocado flesh into 1.27 cm thick wedges.
7. 7To assemble the bowls, divide the prepared 4 cups Cauliflower Rice evenly among four serving bowls. Top the cauliflower rice in each bowl with a baked cod fillet, then spoon the prepared mango salsa over the fish, and arrange the sliced 2 medium Avocados on top.

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