This easy recipe for paleo and Whole30 fish taco bowls is one of the best Whole30 fish recipes. Learn how to get a blackened char on the outside of your fish and put it over a bed of veggies and cauliflower rice. Drizzle it with a homemade chipotle lime dressing or homemade mango salsa for a flavorful weeknight dinner or lunch. Can easily be made into tacos using lettuce wraps or celery root slices for Whole30 taco shells.
Hi, everyone! My name’s Chelsea and I’m the blogger and photographer over at DoYouEvenPaleo.net. I’m excited to share my first-ever guest recipe here on Valerie’s website!
I don’t want to spend too much of your time talking about me, so let me sum it all up in a couple brief sentences. I publish new paleo and gluten free recipes every week, focusing on from scratch recipes with max flavor — because nourishing meals shouldn’t be bland or boring. In my home, tacos are their own food group. And when I’m not in the kitchen, you can find me working at a local coffee shop or at my local CrossFit box.
🌮 Fish Taco Bowl Ingredients 🐟
- Wild Caught Cod: Cod is one of the best and most versatile fish for making fish tacos and easy fish recipes because it is tender, flaky and takes on whatever flavor you add to it.
- Riced Cauliflower: You can make homemade riced cauliflower or even use frozen cauliflower rice as the base for these paleo fish taco bowls.
- Cilantro & Lime: Classic flavors to make this taco bowl fresh and light.
- Shredded Purple Cabbage: Adds great color and crunch to the bowls.
- Paprika, Cayenne Pepper & Cumin: This is the perfect combination of spices to flavor your fish before pan frying.
- Avocado: Looks and tastes great diced up in the bowl.
- Pico De Gallo: This homemade fresh combination of tomato, lime, onion and jalapeno tops off this dish nicely.
- Cilantro Lime Dressing: This homemade dressing is made with fresh cilantro, lime, coconut milk, mayo, chipotle powder and apple cider vinegar for the perfect drizzle on top.
🐟 How To Make Whole30 & Paleo Fish Taco Bowls
1️⃣ First, prep the cauliflower rice. Add the cauliflower florets to a food processor and pulse until the cauliflower has broken down into a relatively uniform “rice” consistency. Preheat 2 teaspoons olive oil in a skillet over medium-low heat. Add cauliflower rice and cook for 4-5 minutes, stirring frequently. Transfer to a large bowl. Stir in cilantro and lime juice. Set aside.
2️⃣ Wipe out the skillet and add remaining olive oil, preheating to medium-high heat. Combine the smoked paprika, sea salt, black pepper, cayenne pepper, and cumin in a small bowl. Season the cod evenly with the spice mixture. Add the cod to the skillet and cook for about 3 minutes on each side, or until the fish is no longer translucent and can be easily flaked with a fork.
3️⃣ Meanwhile, create the chipotle lime dressing. Combine mayo, coconut milk, lime, garlic, apple cider vinegar, and chipotle powder in a small bowl and whisk until combined. Add more coconut milk, if desired, for a thinner consistency.
4️⃣ Next, make the pico de gallo. Add the tomatoes to a medium bowl. Add the red onion, jalapeno, cilantro, lime juice, and sea salt. Stir using a fork until all ingredients are mixed.
5️⃣ Finally, assemble the bowls. Divide cauliflower rice, cabbage, pico de gallo, and avocado between 4 bowls. Top with seasoned cod. Drizzle the chipotle lime dressing over top. If you like, you can garnish with additional lime wedges, chopped cilantro, or jalapeno.
🌮 PALEO & WHOLE30 TACO SHELLS
While taco shells are traditionally made with grains or corn, use these taco shell subsititutes if you’d like to turn this fish taco bowl into healthy fish tacos:
- Lettuce Wraps
- Nori Seaweed Sheets
- Thin Sliced Celery Root
- Cauliflower Tortillas
- Egg White Wraps
LOW CARB AND KETO FISH TACO BOWLS
This recipe is naturally low carb and suitable for those on a keto diet. Make sure you are serving your fish and veggies over riced cauliflower or even riced broccoli.
The most popular is cod but you could also use snapper, halibut, mahi mahi grouper or even change it up and use shrimp!
More Whole30 Seafood & Fish Recipes
Fish Taco Bowls
Ingredients
FOR HOMEMADE CAULIFLOWER RICE
- 1 head cauliflower cut into florets
- 2 tablespoons extra virgin olive oil divided
FOR FISH TACO BOWLS
- ⅓ cup fresh cilantro chopped
- 1 tablespoon lime juice
- 1 pound wild caught cod
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- 4 to 6 cups shredded purple cabbage
- 1 avocado cubed
- 3 roma tomatoes diced (about 1 cup)
- ¼ cup diced red onion
- 2 tablespoons lime juice
- ¼ teaspoon sea salt
- 1 jalapeno diced (about 2 tablespoons)
- ¼ cup cilantro chopped
- Lime wedges for garnish
- Fresh cilantro for garnish
Chipotle lime dressing:
- ¼ to ½ cup mayo
- 1 tablespoon full-fat coconut milk
- Juice of 1 lime
- 2 cloves garlic
- 2 tablespoons apple cider vinegar
- 1 teaspoon chipotle powder
Instructions
- First, prep the cauliflower rice. Add the cauliflower florets to a food processor and pulse until the cauliflower has broken down into a relatively uniform “rice” consistency. Preheat 2 teaspoons olive oil in a skillet over medium-low heat. Add cauliflower rice and cook for 4-5 minutes, stirring frequently. Transfer to a large bowl. Stir in cilantro and lime juice. Set aside.
- Wipe out the skillet and add remaining olive oil, preheating to medium-high heat. Combine the smoked paprika, sea salt, black pepper, cayenne pepper, and cumin in a small bowl. Season the cod evenly with the spice mixture. Add the cod to the skillet and cook for about 3 minutes on each side, or until the fish is no longer translucent and can be easily flaked with a fork.
- Meanwhile, create the chipotle lime dressing. Combine mayo, coconut milk, lime, garlic, apple cider vinegar, and chipotle powder in a small bowl and whisk until combined. Add more coconut milk, if desired, for a thinner consistency.
- Next, make the pico de gallo. Add the tomatoes to a medium bowl. Add the red onion, jalapeno, cilantro, lime juice, and sea salt. Stir using a fork until all ingredients are mixed.
- Finally, assemble the bowls. Divide cauliflower rice, cabbage, pico de gallo, and avocado between 4 bowls. Top with seasoned cod. Drizzle the chipotle lime dressing over top. If you like, you can garnish with additional lime wedges, chopped cilantro, or jalapeno.
Very good we added sour cream and guacamole!