Mahi Mahi "Rice" Bowl

Every time I go to Costco I consider buying their big bag of frozen Mahi Mahi. It's a bit pricey, so I always decide against it, but this time I actually grabbed it. Dave had sent me this Paleo Mexican Burrito Bowl recipe that he requested I make. The original recipe called for beef, but I figured I could easily sub in whatever other protein I would like. Obviously, you don't have to use Mahi. Beef, as the original recipe calls for would be great, or chicken too! The base of this recipe is riced cauliflower, something we have wanted to try for a while! To me, it wasn't anything similar to rice, but it was still pretty yummy! I simplified the recipe a bit. I've learned how to make shortcuts in recipes making them a lot quicker and easier, but just as yummy! Hopefully you enjoy! 

Here's what you will need;

For "rice";

Cauliflower (I used 1/2 of a head)

3 garlic cloves, minced

1/2 an onion, diced

1/2 a jalapeno, diced (optional)

2 tablespoons olive oil

For protein; 

Protein of your choice (Mahi, tilapia, shrimp, beef, chicken)

1/4 tsp ground cayenne pepper
1/2 tsp ground paprika
1/2 tsp sea salt
1/2 tsp dried oregano
1/4 tsp dried cumin

1/2 tsp chili powder

1 tablespoon olive oil

Toppings of your choice;

Avocado

Pico 

Cabbage 

Cilantro

Lime

Cilantro Lime Dressing (optional)

1 packet dry ranch dressing

1 cup milk

1 cup greek yogurt (or mayo)

1 bunch cilantro 

1/2 jalapeno

1 juiced lime

For the cauliflower rice, first you will need to chop and wash your cauliflower. To make "rice" I threw it in my food processor and hit the chop button a few times until it was the texture I wanted. You can also use a blender, just using the pulse button so it doesn't get blended too finely. heat 1 tablespoon olive oil over medium-high heat, adding onions and garlic. Sautee until browned. Add cauliflower "rice" and 1 tablespoon olive oil. Cook till slightly browned, stirring occasionally, about 5 minutes.

In a small bowl, combine all seasonings and add to protein. If using fish or chicken like I was, I just patted it into both sides of the fish. Heat a pan with olive oil over medium-high heat, and add protein. Cooking times will vary depending on what you are cooking. For the Mahi, I seared both sides, once seared I lowered the heat to medium, and continued to cook another 5 minutes.  

For the cilantro lime dressing, just throw all the ingredients in the blender and chill until ready to serve! We usually have a jar of this stuff in the fridge. It's similar to the dressing you would get at Cafe Rio, and is so yummy over anything!

Serve protein over "rice" base and top as you would like (see suggested toppings above).

And that's it! Pretty simple! This recipe is so versatile, you could add so many things, totally change the flavors, and it would still be really yummy! I think next time I will add some chipotle seasoning and add black beans and maybe grilled corn! You will have to let me know of any yummy adjustments you make!

Adapted from Whitty Paleo

Enjoy!

Shrimp Tacos

We are huge Rubio's fans (if you have never been there, go! I always get their Salsa Verde Shrimp Tacos. They are so delightful, but I have had a hard time finding a copy cat recipe. One of my New Years resolutions was to find and perfect more copy recipes so we don't go out to eat as much and this is my first one of the year! They are not spot on but I am really happy with how these turned out.  

Here is their (Rubio's) descricption for their Salsa Verde Shrimp Tacos --- 

"Sustainable pan-seared shrimp topped with a salsa verde sauce made with tomatillos, poblano chiles and fresh herbs, along with buttery Hass Avocado slices, a melted three-cheese blend, our creamy chipotle sauce, a cilantro/onion mix and cabbage. Served on a warm flour tortilla and garnished with a slice of lime" - from the Rubio's site

Ingredients:

2 lb raw shrimp peeled and deveined (I just bought cooked shrimp because I'm lazy)

2 tablespoons olive oil

2 tablespoons blackening seasoning 

1 cup sour cream or plain greek yogurt 

2 tablespoons chipotle seasoning

shredded cabbage

cilantro

lime juice from fresh lime

small corn or flour tortillas

chopped onion

chopped avocado  

Directions:

Toss shrimp in blackening seasoning to coat.  Heat oil in large frying pan and cook shrimp for 4-5 minutes.

To make the chipotle aioli, mix sour cream or greek yogurt with chipotle seasoning

To assemble, place shredded cabbage on tortilla, top with shrimp, chipotle aioli, chopped cilantro, onion, avocado, Salsa Verde and fresh lime juice. (I forgot to top the tacos with cilantro and onion before eating them, I was too hungry and excited!)

For the salsa verde 

1 1/2 LB tomatillos

1/2 cup chopped white onion

1/2 cup cilantro

1 Tbsp fresh lime juice

1/4 teaspoon sugar

2 Jalapeno Pepper or Serrano Peppers, stemmed, seeded, and chopped (optional)

a few garlic cloves (optional)

1 Remove papery husks from tomatillos and rinse well.

You can then boil, bake or pan roast your tomatillos. I pan roasted them;

2 Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat. This takes 3-5 minutes.

Place all ingredients in a blender and blend till combined. Pop it in the fridge to cool off while you continue cooking.

Enjoy!