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Fish Taco Bowls

Try this easy recipe for homemade Fish Taco Bowls! White fish is blackened in a skillet and served over rice, veggies and is drizzled with a homemade cilantro sauce that’s bursting with flavor. Great for paleo and vegetarian diets or a Whole30 reset!

colorful fish taco bowl paleo whole30

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!

Fish taco bowls are a great option for a quick and healthy meal. Enjoy them on a paleo, vegetarian or Whole30 diet. And, they can easily be made keto-friendly by avoiding the rice and tortilla chips!

For this recipe, you’ll learn how to make blackened fish right in your skillet by using simple spices. Serve the fish over rice, and veggies and is drizzle with a homemade cilantro lime sauce.

🌮 Fish Taco Bowl Ingredients

  • Wild Caught Cod Fish Fillets: Cod is one of the best and most versatile fish for making fish tacos and easy fish recipes. It’s 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: A perfect combination of spices to flavor your fish before pan frying. You can also add in some chili powder and garlic powder for additional flavor.
  • 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 that’s similar to a lime crema.

🐠 How To Make Homemade 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.

🌮 Taco Shell Alternatives

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 that are paleo, Whole30, and gluten free:

  • Lettuce Wraps
  • Nori Seaweed Sheets
  • Thin Sliced Celery Root
  • Cauliflower Tortillas
  • Egg White Wraps

🥑 Low Carb & 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.

🔁 Variations

  • Add some sweet flavor to the bowls by using chopped mango or pineapple on top.
  • If you’re not strictly paleo, feel free to add some black beans or corn to the bowls.
  • For a heartier dish, top with shredded chicken or ground beef.
  • Other topping ideas include salsa, guacamole, sour cream, cabbage slaw, crushed tortilla chips, and cheese depending on your dietary preferences.
  • Instead of wild-caught cod, try using other fish or seafood including shrimp, salmon, mahi-mahi, or tilapia.
  • Instead of making a homemade cilantro lime sauce, you can drizzle the top with sriracha mixed with mayo for a spicy fish taco bowl mayo sauce.

FAQ

What kind of fish is good for tacos?

There are many types of fish that would be delicious in tacos! Some popular options include mahi-mahi, halibut, cod, and tilapia.

Can I make these fish taco bowls without rice?

Yes! If you’re looking to make a low-carb or keto version of this recipe, simply omit the rice and use cauliflower rice or keto rice alternative.

What is blackened fish?

Blackened fish is fish that has been coated in a spice rub and then pan-fried until it’s slightly charred. This gives the fish a lot of flavor and a slight smoky taste.

Can I bake the fish in the oven?

Yes, fish for taco bowls can easily be baked in the oven. Preheat to 400 degrees F. Place seasoned fish on a greased baking sheet and bake for 12-15 minutes, or until fish is cooked through.

More Healthy Seafood Recipes

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fish taco bowls paleo whole30

Fish Taco Bowls

Try this easy recipe for homemade Fish Taco Bowls! White fish is blackened in a skillet and served over rice, veggies and is drizzled with a homemade cilantro sauce that's bursting with flavor. Great for paleo and vegetarian diets or a Whole30 reset!
4.66 from 38 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 338kcal

Ingredients

FOR HOMEMADE CAULIFLOWER RICE

  • 1 head cauliflower cut into florets
  • 2 tablespoons extra virgin olive oil divided

FOR FISH TACO BOWLS

  • 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.

Nutrition

Serving: 1.5 cups | Calories: 338kcal

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8 Comments

  1. This looks delicious. Can I leave out the coconut milk or substitute something in the dressing? I’d hate to buy coconut milk and only use a tablespoon. I wouldn’t know what else to use it for.

    1. Good question! The coconut milk helps thin the dressing out but a splash of water will also do the trick. -Krista (Team Thyme & JOY)

  2. 5 stars
    This fish is so flavorful and everything really works well together. The fish is SO flavorful! Next time we’re going to try to make an avocado lime ranch to top it. Thanks for the amazing recipe!

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