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These Grilled Mahi Mahi Taco Bowls with Peach Mango Salsa and a Chipotle Mayo are loaded with flavor, a perfect paleo and Whole 30 meal for the summer!
I literally said “Wow” when I tasted these grilled mahi mahi taco bowls. They are seriously good! It made me really excited. Whenever I finish developing a recipe and it turns out amazing, I get really excited to share it with you all. It makes me happy to make delicious, healthy food! Which is why I started this blog! 🙂
These grilled mahi mahi taco bowls are packed with flavor. The mahi mahi are seasoned with a chili-lime mixture before going on the grill. The peach mango salsa adds a nice, tropical sweetness to the dish while the homemade paleo lime chipotle mayo adds a little spice, and the lime cauliflower rice balances it all out.
I had so much fun making these bowls, and even more fun eating them! My husband kept complimenting me on how the combinations of the flavors really blended well together. There are a lot of great flavors in this dish, and they all compliment each other nicely.
Even better, all of these ingredients are Whole 30 compliant. See–eating can be fun on Whole 30! But if you’re not on Whole 30 and would like to make these as regular tacos, I would highly recommend using Siete Foods tortillas, they are my favorite paleo tortillas to use and they are amazing. You can usually find them at Whole Foods. But these tasted amazing on their own over the lime cauliflower rice.
Disclosure: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
- 2 Mahi Mahi filets
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp garlic
- 1 Tbsp lime juice
- 1 peach peeled and diced small
- 1 mango peeled and diced small
- 1 Tbsp red onion diced
- 1 Tbsp cilantro
- 1 tsp lime juice
- 1/8 tsp chili powder
- 1 head cauliflower
- 2 Tbsp coconut oil
- 1 Tbsp lime juice
- 1/4 tsp salt
- 1 avocado
- 1/2 cup red cabbage shredded
- 1 lime sliced
To a small bowl, add the diced mango, peach, onions, lime juice, cilantro and chili powder. Stir to combine everything. Cover and refrigerate until you are ready to use.
Crack the egg into a wide-mouth mason jar. Pour the oil into the jar. Tear the chipotle into small pieces, then add the lime juice, chipotle, adobo sauce and salt to the jar. Use an immersion blender and place it on the bottom of the jar. Blend for 10-15 seconds, until it starts to build up. Then slowly start moving the blender up and down, until everything is fully blended.
Break up the cauliflower and add it into a food processor. Pulse until it has broken down to a rice size.
Heat the coconut oil in a large skillet over medium high heat. Add in the cauliflower and sprinkle with salt. Saute for about 5 minutes. Add in the lime juice and cook for another couple of minutes. Remove and place in bowls.
In a bowl, combined the oil, spices and lime juice and combine. Add the mahi mahi filets and toss to coat. Let marinate for 10-15 minutes.
Heat a grill to medium high heat. Grill the fish for 5-7 minutes on each side, until it is finished. Remove from grill.
Add the rice to bowls. Top with the filets, sliced avocado, cabbage, peach-mango salsa and lime slices. Top with cilantro and drizzle with the chipotle mayo. Serve and enjoy!