Make guacamole

1. Finely dice jalapeño.
2. Spoon out flesh from avocado and add to a mixing bowl. Mash lightly with a fork until desired texture.
3. Add diced jalapeño, chopped cilantro and lemon juice. Mix until combined.
4. Season to taste with salt and pepper.

Make pico de gallo

1. Dice tomato, finely dice onion and chop cilantro. Transfer to a mixing bowl and mix to combine.
2. Season to taste with salt.

Prepare cauliflower rice

1. Process fresh cauliflower in a food processor until it is the size of rice. Alternatively, grate it using a box grater.
2. Heat up olive oil in a large nonstick skillet over medium heat. Add riced cauliflower and sauté for a few minutes until tender. Season to taste with salt and pepper.

Cook fish

1. Pat dry fish fillet with a paper towel and sprinkle smoked paprika, salt and pepper all over it.
2. Heat up olive oil in a nonstick skillet over medium heat. Sear fish for 2-3 minutes on each side or until lightly golden.

Assemble

1. Lay a bed of salad greens in your serving bowl. Top with cauliflower rice and fish. Serve with lemon wedges, jalapeño guacamole and pico de gallo. Enjoy!