Pickled Onion and Avocado Tilapia with Cauliflower Rice


This recipe was inspired by some fish taco recipes I’ve seen only I was out of corn tortillas so I decided to try it plated.  It turned out amazing. I was debating if the cauliflower rice needed more salt when I turned to my fiance to ask, he had completely finished his portion lol. I love the flavor of the onions with the fish, it adds a great sweetness which is complimented by the creaminess of the avocado.

I chose to use sweet onions which reduces the amount of sugar needed, you could easily get away with only 1 tbsp of sugar with sweet onions. Red onions are the more classic ingredient which also add a great color to the dish.

Pickled Onion and Avocado Tilapia with Cauliflower Rice
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 2
  • 2 Tilapia Filets
  • 1 tbsp Coconut Oil
  • ½ Onion
  • ½ cup Apple Cider Vinegar
  • 2 tbsp Sugar
  • ¼ cup Red Wine (optional)
  • ½ Avocado
  • Small Bunch Spinach or Arugula
Cauliflower Rice
  • 1 large Cauliflower Head
  • 2 tbsp Vegan Butter
  • Salt and Pepper to taste
Tilapia and Pickled Onions
  1. Slice the onion into half moon strips. Combine the onion, apple cider vinegar, sugar and red wine (optional) in a sauce pan and simmer for 10 minutes.
  2. While simmering, cook the fish in a skillet with some coconut oil for 8-10 minutes, flipping half way through.
  3. Dice the avocado and set aside.
  4. When the fish and onions are finished, plate on top of spinach or arugula then top with the pickled onions, avocado and some of the pickled sauce.
Cauliflower Rice
  1. Cut the florets cut off the cauliflower then pulse in Vitamix with 2 cups of water until it has reached the desired consistency.
  2. Strain the water out then add to a pot with 2 tbsp vegan butter over median heat for 8-10 minutes. Add salt and pepper to taste.


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