Grain Free Fish Taco Bowls

Yum!  If any of you know anything about Mr. Rodgers, you probably know that he loves anything “taco.” However, our options are limited, seeing as his new, stricter rules cut out any grain!  Now he always loves what I make, but because he’s just so wonderful I love trying to surprise him with new dishes that capture at least parts of his old favorites…without the items on his “no-no” list.

That is what this was.  And it was totally worth it!  I am so excited for a new way to enjoy our favorite flavors.  We used to eat fish tacos once every other week or so, because it made us feel like we were eating a “fancy” or “special” taco.  Now…we can do that again, without guilt or the added pounds for the Mister!  Want to know a secret?  He has lost 40 pounds so far, and is still going!  I am so incredibly proud of him!  And thrilled with all the new recipes we are discovering in the process.

Anyways…back to these AMAZING bowls of flavor!

Adapted from


Here’s what you need:

  • 1 Recipe Cauliflower Rice
  • 2 Tbsp Grassfed Butter or Coconut Oil
  • 1 lb Fresh Cod (Or white fish of choice)
  • 2 Cloves Garlic, minced
  • 1 Red Onion, Diced
  • 1 Red Pepper, Diced
  • 1 Can Black Beans
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1/2 tsp Cayenne Powder (to taste, if you don’t like it spicy then just use a pinch)
  • Salt and Pepper
  • 1 Recipe Avocado Salsa for topping
  • Fresh Mango for topping (so good!)


And here’s how you do it:

  1. Mix together all the spices and spread generously over your fish filet.
  2. In a large cast iron skillet, melt the butter/oil over medium high heat.
  3. Add your fish now, cooking each side a few minutes until it is white through and flakes easily.  It will be tastiest if you can get at least a little bit of a sear on both sides!  We like ours crisp and a little blackened, as you’ll see in the picture!
  4. Remove the fish and add the peppers and onions.  Cook until tender crisp, making sure to stir and scrape up those blackened bits of goodness stuck to the bottom of the pan.  Add the beans and garlic and stir, cooking until everything is warm through.
  5. In a bowl, add a big spoonful of cauliflower rice.  Next, layer on the bean/veggie mix, then the fish (I shredded mine), then salsa, then mango…and whatever else your heart desires!  Enjoy!

Fish Taco 2

Prep all your veggies and things!

Fish Taco 3

Get your fish ready…

Fish Taco 4

Mix together your seasonings…

Fish Taco 5

And generously season your fish.  Melt your butter and add fish.  Sear each side and cook until it flakes easily.

Fish Taco 6

Remove from pan and set aside.

Fish Taco 7

Add onions and peppers to same pan and cook until tender crisp, stirring so you scrape up all the yummy blackened stuff on the bottom of the pan.

Fish Taco 11

Add your black beans and garlic, cook until heated through, and dump into a bowl.

Fish Taco 8

Shred your fish.  Yummy!

Fish Taco 9

Prepare your spread!

Fish Taco 10

You an do this buffet style and have everyone create their own, or fix the bowls up yourself!

Fish Taco 14

Add the rice first, then the veggie mix…

Fish Taco 16

Then the fish…

Fish Taco 15

The salsa…

Fish Taco 17

And the mango!

Fish Taco 18

So ridiculously yummy, with layers of flavor!!!  I hope you enjoy this like we did!



Mango Steak Salad

Don’t you just love it when you are EXCITED for lunch?  Mr. Rodgers and I are making a renewed effort to eat really healthy!  And because of that…it means lots of salads!  When some people think of eating lots of salads…it’s with a big sigh and an “I can do this!”  Well…the day I ate this salad….I couldn’t WAIT to devour this bad boy.  I had prepared it the night before and was thinking about it all day until I got a break from work so I could try it!  That’s right…you can make salads you will be excited for!  And this is one of them!  DEFINITELY!

The steak in this was so tender and delicious, the mango was sweet (one of my favorite flavors!), and the romaine was the perfect texture.  The crunch!  Yay!  You gotta try!

Oh…and did I mention that I got the inspiration for this recipe from a $3 cook book my husband bought me?! YAAAAAAAAY!!!  THREE DOLLARS!!!!  YAY!!  So…this is adapted from….

Steak Mango 2That book!!  Yay!!  It’s got fun recipes…check it out:


So, here’s what you need:

  • 8 oz (at least) Tenderloin Steak or something similar…I believe what I found was a top round
  • 2 Tbsp Fish Sauce
  • 1 Lg Clove Garlic, Slice
  • 1 package Cherry or Grape Tomatoes (about 1 1/2 C), Quarters
  • 1 Small Onion, or about 1/4 of a large one, Dice
  • 1 Mango, Peeled, Pitted, and Sliced into strips
  • 2 tsp Agave
  • 1 1/2 Limes (juice)
  • 2 Tbsp Coconut Oil
  • 1 tsp Sesame Oil
  • 2 Romaine Hearts


And here’s how you do it!!!

  1. Slice the steak into strips against the grain.  Place it into a Ziploc baggie with the garlic and fish sauce.  Marinate for as long as you have, preferably over night.  🙂
  2. Put the onion, tomatoes, and mango in a medium bowl.
  3. Squeeze lime juice over the mixture in the bowl, and drizzle with agave.  Stir so that everything is combined and coated.
  4. Chop or tear your romaine hearts into bite sized pieces.
  5. When just about ready to eat, take out your skillet (preferably cast iron, my favorite!) and melt the coconut oil over high heat.
  6. Add the sesame oil, and then the steak and sear just about a minute, so that it is browned on both sides but still tender!
  7. Add the meat to the bowl with the tomato mixture.  Stir so it is also coated in the yumminess.
  8. Put a layer of lettuce down in a bowl, and then spoon on a few good scoops of the meat mixture into the middle of the lettuce.
  9. BAM! EAT IT!!!


Unfortunately, through the transfer of phones between husband and I (Mr. Rodgers is by far the BEST man in the world…and let me take the phone update so I can take better pictures)…I lost the pictures of the process!  But…it’s a salad…it’s pretty simple, I know you can do it!  So here’s the end product!!  YUMMY YUMMY YUMMY!

Steal Mango Salad