Sautéed Fish Fajitas with Cilantro Lime Cauliflower Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender fish fillets seasoned and sautéed to perfection, served with zesty cilantro lime cauliflower rice for a fresh, Whole30-friendly meal. This mexican-inspired whole30 (whole30, gluten free) ready in about 35 minutes pairs white fish fillets (cod or tilapia), olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb white fish fillets (cod or tilapia)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, sliced into 1/4-inch strips red bell pepper
• 1 medium, sliced into 1/4-inch strips yellow bell pepper
• 1, thinly sliced small onion
• 4 cups cauliflower rice
• 1/4 cup, chopped fresh cilantro leaves
• 2 tbsp lime juice
• 1/2 tsp sea salt

Instructions

1. Step 1: Pat dry 1 lb white fish fillets and cut into 1-inch strips. In a bowl, toss with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until fully coated.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned fish strips and sauté for 3-4 minutes per side until opaque and just cooked through; transfer to a plate.
3. Step 3: In the same skillet, add 1 tbsp olive oil, then 1 medium red bell pepper sliced into 1/4-inch strips, 1 medium yellow bell pepper sliced similarly, and 1 thinly sliced small onion. Sauté for 5-6 minutes until vegetables are tender and slightly caramelized.
4. Step 4: While the vegetables cook, in another large skillet, heat 1 tbsp olive oil over medium heat. Add 4 cups cauliflower rice and sauté for 5 minutes until tender but not mushy.
5. Step 5: Remove the cauliflower rice from heat and stir in 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1/2 tsp sea salt, tossing gently to combine.
6. Step 6: Plate the cilantro lime cauliflower rice, top with sautéed vegetables and fish strips. Serve immediately.