This Ahi Lime Fajita Casserole is super simple to whip up, a perfect paleo and whole30 weeknight dinner!

Ahi Lime Fajita Casserole

  • Author: Kelsey


  • ½ cup mayonnaise (i use primal kitchen)
  • 3/4 cup full fat coconut milk (make sure the cream and liquid are combined)
  • 1 teaspoon arrowroot powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ¼ teaspoon paprika
  • 11.5 teaspoons salt (depending on how salty you like things)
  • ¼ teaspoon black pepper
  • 4 cups raw cauliflower rice
  • 2 bell peppers (any color) chopped into slices then cut in half
  • 3 cans Safe Catch Ahi
  • Juice of 1 lime
  • 1 tablespoon lime zest


  • Preheat oven 400 degrees.
  • In a large bowl combine mayonnaise, coconut milk, arrowroot powder, garlic powder, ground cumin, paprika, salt and pepper. Whisk until combined.
  • Add in cauliflower rice, bell peppers, Safe Catch Ahi (with its liquid), lime juice and lime zest.  Stir to combine evenly.
  • Pour the whole mixture into a casserole dish (9 x 13) and spread it out evenly.  I chopped up the scraps of my bell peppers to place on top but that is optional.   
  • Bake for 30 minutes to cook the cauliflower and it is bubbling on the sides.