Description
A comforting and satisfying weeknight dinner featuring flaky baked fish, zesty coleslaw, and tender cauliflower rice.
Ingredients
- Coleslaw mix
- Cauliflower rice
- Baked fish (e.g., tilapia or cod)
- Lime juice
- Olive oil
- Salt
- Pepper
- Cumin
- Avocado (optional)
- Fresh cilantro (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange fish fillets on it. Drizzle with olive oil and season with salt, pepper, and cumin. Bake for 12-15 minutes until flaky.
- In a skillet, heat a splash of olive oil and add cauliflower rice. Stir frequently for 5-7 minutes until tender and golden.
- In a mixing bowl, combine coleslaw mix with lime juice and olive oil, toss until well-coated, and set aside.
- Assemble bowls with cauliflower rice, topped with baked fish and coleslaw.
- Optionally, add sliced avocado and fresh cilantro. Serve immediately.
Notes
Make the coleslaw and cauliflower rice a day in advance for quick assembly. Extra cauliflower rice can be used in other meals throughout the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg