When fresh gulf seafood is available, there are so many great options. This healthy recipe is a perfect way to feature the seafood in a flavorful way that is super healthy and ideal for a summer meal. I always like to heat ny tortillas in a grill pan. It is an extra step, but well worth the effort as it lends a bit more integrity to the tortilla and brings out the corn flavor.

Serves 4

Fish and Tacos:

  • 1 1/2 lb fresh red snapper filet (you can easily substitute another white flaky fish)
  • 1 teaspoon cumin
  • 1 tsp garlic powder
  • 1 teaspoon onion powder
  • Kosher salt and pepper
  • Fresh lime
  • 2 tablespoons olive oil
  • 8 corn tortillas

Cauliflower Rice:

  • 1 head cauliflower
  • 1/2 cup finely diced red onion
  • 1/4 cup chopped cilantro
  • 3 teaspoons olive oil
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • Kosher salt and pepper
  • Fresh lime juice

Black Bean-Avocado Salsa:

  • 2 can black bans, rinsed and drained
  • 2 cups frozen corn
  • 1 minced jalapeno
  • 1 bunch minced scallions, white and light green parts
  • 2 cups diced San Marzano tomatoes, or cherry tomatoes
  • 2 diced avocados
  • 2 tablespoons olive oil
  • 3 teaspoons cumin
  • 2 teaspoons chili powder (I love Penzey’s 3000)
  • 1 teaspoon smoked paprika
  • Juice of 1 lime


For black bean-avocado salsa: Heat a medium skillet with olive oil to medium heat. Place corn in skillet and saute for 5-10 minutes until corn begins to caramelize and brown on edges, Remove and allow to cool. In a large bow, combine beans, cooled corn, and remaining ingredients. Toss to combine, seasoning with salt and pepper and lime.

For cauliflower rice: Using a food processor, pulse cauliflower florets until cauliflower is a granular, rice-like consistency. Heat a medium non-tick skillet with olive oil. Add minced red onion and sauté for 2 minutes until tender, add cauliflower rice and stir for several minutes until cooked. Add cilantro, cumin and salt and pepper. Add fresh squeezed lime.

For fish and tacos: Preheat oven to 400. Line a baking sheet with parchment paper. Place fish filet skin side down on parchment and season fish with seasonings and drizzle with olive oil. Bake for about 20-25 minutes until cooked through. While fish is coking, heat a non-stick grill pan on medium heat and lightly brush olive oil on pan. Heat tortillas in batches, until golden grill marks appear on each slice. Take warm tortillas and place a large spoonful of cauliflower on tortilla, followed by black bean salsa and a segment of snapper. Garnish with fresh cilantro and lime and serve immediately. Enjoy!