Cut the fish into 4 equal-sized pieces. Place the fish in a shallow baking dish and coat generously with the olive oil and taco seasoning. Set aside to marinate while you prepare the taco bowls.
Put ½ cup of the cauliflower rice in each of 4 serving bowls. Arrange one-quarter each of the bell pepper, jalapeño, avocado, tomatoes, cabbage, and olives around the outside of each bowl, leaving a space for the fish in the center.
Heat a grill pan or large skillet over medium heat. When the pan is hot, add the fish and cook until it is browned and flakes easily, about 3 minutes per side. Taste a small piece of the fish and season with salt and pepper, if desired.
Place a piece of fish in the center of each of the arranged bowls. Garnish with cilantro and serve with lime wedges.