Fish Taco Bowls

In a large skillet heat 1 tbs. olive oil and add 1 lb. wild caught cod seasoned with 1 tsp. smoked paprika, ½ tsp sea salt, ½ tsp pepper, ¼ tsp cayenne pepper and ¼ tsp cumin powder.

Cook for about 3 minutes on each side until fish is cooked through and can be flaked with a fork.

In 4 dishes add to each 1 cup cauliflower rice, 1 cup shredded purple cabbage, 1/3 avocado sliced, 4-5 sliced tomatoes and ½ sliced jalapeno.

Separate cod into 4 servings and top each bowl.

Drizzle each with chipotle lime dressing (made with ¼ cup avocado oil mayo, 1 tbsp full fat coconut milk, juice of 1 lime, 2 cloves minced garlic, 2 tbs. apple cider vinegar and 1 tsp. chipotle powder.)