Ingredients:
1 1/2 lb cod, thawed if frozen
2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt
4 tbsp olive oil
8 cups cauliflower rice
2 tsp lime zest
3 tbsp lime juice
1/4 cup mayo
2 tbsp chopped cilantro
3 cups coleslaw mix
Directions:
Place the cod on a plate. In a small bowl, combine 1.5 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/2 tsp salt. Pour the spice mix over the cod and press it into both sides.
Put a large skillet over medium heat and pour 2tbsp of oil into pan. Place the cod in the pan and cook for 2 minutes, then flip and cook for 3 minutes. Set it aside.
In the same skillet, add the rest of the olive oil and the cauliflower rice. Cook for 4 minutes, stirring occasionally. Add 1/2 tsp chili powder, 1 teaspoon of lime zest and tablespoons of lime juice. Stir to combine. Cook for 3 to 5 minutes, or until the cauliflower rice is cooked through. Season with salt and pepper to taste.
In a medium bowl, combine the mayo, 1 tablespoon of lime juice, cilantro, and 1/2 tsp smoked paprika. Whisk until combined. Add the coleslaw mix and toss to coat. Season with salt and pepper.
To assemble the bowls, divide the cauliflower rice between four bowls and top each with fish and cilantro-lime slaw. Garnish with additional cilantro.
