• Start with cooking the rice. Warm the olive oil inn a sauce pan. Add the drained rice and cauliflower. Saute for a minute. Add water or chicken broth. Bring it up to a boil and lower the heat to a simmer. Add the chopped cilantro, lime juice and give it a final stir. Cook for 10-12 minutes without opening the lid. Once cooked leave it to rest for 10 minutes, then gently fluff the rice. Set aside.
• Marinate the fish pieces with taco seasoning. And set aside
• Drain the black or pinto beans. Add it to a small pot and heat through. I like to add a pinch of ground cumin, salt pepper to balance the flavor of every component.

Sauce

• In a small food processor, add the garlic clove and pulse sos it chopped up. Add all the remaining ingredients and blend to a smooth consistency taste and add more salt or water to your liking. Set aside..

Slaw

• Add all the chopped veggies to a bowl, add the salt, vinegar, honey. Toss to mix everything very well. Set aside.
• Heat a skillet or frying pan. Once warm add olive oil and place the fish on the hot pan. Cook undisturbed for 3-4 minutes. Flip and cook completely on the other side.

Assemble

• Divide the rice into 4 bowls. Top it with beans, slaw,. Place the fish on each bowl, drizzle with sauce. Serve!