Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
This Ahi Lime Fajita Casserole is super simple to whip up, a perfect paleo and whole30 weeknight dinner!

Ahi Lime Fajita Casserole


  • Author: Kelsey
Scale

Ingredients

  • 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

Instructions

  • 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.