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20 minutes
One pot

Spiced Cod Taco Bowls

with Creamy Slaw, Avocado & Cauliflower ‘Rice’

Cooking time

20 minutes




450 /serving

Get the satisfaction of fish tacos in a carb-conscious way with this stunning meal. Tonight’s dinner takes all the flavours and textures of the beloved street food classic and loads on healthy ingredients. Serve up your protein-rich seared cod over a bed of fluffy cauliflower ‘rice’, with a crunchy, punchy, creamy cabbage and radish slaw to superload the bowl with vegetables. Top it off with a good dollop of rich avocado purée, a squeeze of citrus and a sprinkle of scallions… and say hello to your new Taco Tuesday staple.

We will send you:

  • 2 Cod fillets (high-protein serving)
  • 300g Cauliflower ‘rice’
  • 100g Shredded red cabbage
  • 60g Radishes
  • 1 Scallion
  • 1 Lime (or lemon)
  • 100g Shredded green cabbage
  • 30ml Mayonnaise
  • 57g Avocado purée
  • 16.5g For the Love of Tacos spice blend (salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil)

Contains: Eggs, Cod

You will need:

Medium pan
Salt & pepper
Total Fat
26 g
Saturated Fat
3 g
1430 mg
Total Carbs
26 g
10 g
32 g
10 g
a picture
Cook the cauliflower ‘rice’
Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a medium pan, heat a drizzle of oil on medium. Add ½ the white bottom of the scallion and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cauliflower ‘rice’. Cook, stirring frequently, 8 to 10 minutes, until softened and beginning to brown; season with ½ the spice blend and S&P. Transfer the cooked cauliflower ‘rice’ to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Make the slaw
While the cauliflower ‘rice’ cooks, quarter the lime. In a large bowl, combine the mayonnaise, juice from up to ½ the lime wedges (to taste) and as much of the remaining white bottom of the scallion as you’d like; season with S&P. Add both types of cabbage and the radishes (thinly slice into rounds before adding); toss well.
a picture
Cook the cod
In the reserved pan, heat a drizzle of oil on medium-high. Thoroughly pat the cod dry with paper towel; season with the remaining spice blend and S&P. Add the cod* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through.
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Plate your dish
Divide the cauliflower ‘rice’ between your bowls. Top with the cod, finished slaw and avocado purée. Finish with a fresh squeeze of juice from the remaining lime wedges. Garnish with as much of the green top of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.