These crispy fish taco cauliflower rice bowls are lightened up with cilantro lime cauliflower rice, panko crusted cod, and a super delicious lime crema!
Make your cauliflower rice. Add the cauliflower florets to a food processor or blender and pulse until "rice-like". You may need to do this in batches. Alternately, you can buy pre made cauliflower rice and use that! Set aside.
Make the crema. Combine the sour cream, lime juice and zest, milk, and salt in a small bowl and whisk until combined. Set aside.
Make the cabbage slaw. Combine the cabbage, red onion, lime juice, cilantro, and salt in a medium bowl and stir to combine. Set aside.
In a medium bowl, combine the panko, chili powder, garlic powder, cumin, smoked paprika, and salt. Stir to combine. In a separate bowl, beat the egg and egg whites in a medium bowl until combined. Dip the pieces of cod into the egg first, and then the breadcrumb mixture to coat.
Once they are all coated, heat the avocado oil or other high-heat cooking oil in a large skillet over medium-high heat. Once oil is hot, fry the cod bites in batches, about 2-3 minutes per side, depending on their thickness. Mine were thick, so I had to cook them on all 4 sides. Let drain on paper towels.
Heat two teaspoons of olive or avocado oil in a large skillet over medium-high heat. Add the riced cauliflower and sauté for 2-3 minutes. Add the lime juice, cilantro, and season to taste with salt and pepper.
To assemble the bowls, top the cauliflower rice with a few spoonfuls of the cabbage slaw, then the crispy cod, and a drizzle of the lime crema. Garnish with sliced avocado, jalapeño slices, and extra chopped cilantro.