Recipes

FISH TACO BOWLS

If you’re searching out a healthy and scrumptious meal the whole own family will love, look no in addition to these Fish Taco Bowls!

FISH TACO BOWLS
FISH TACO BOWLS

Ingredients

Seasoned Baked Fish

  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds cod filet
  • 1 Tablespoon olive oil

Garlic-Lime Sauce

  • 1/2 cup mayonnaise (homemade or Whole30 compliant)
  • 1 large clove garlic (pressed or finely minced)
  • 2 Tablespoons lime juice
  • 1/2 teaspoon chili powder (substitute cayenne for more heat)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sea salt
  • 2 Tablespoons non-dairy milk (to thin – use more if needed)

Cilantro-Lime Cauliflower Rice

  • 2 cups riced cauliflower
  • 1 teaspoon olive oil
  • 1/4 cup chopped cilantro
  • 1 Tablespoon lime juice

For the Bowls

  • 1/4 head red cabbage (thinly sliced)
  • 1 avocado (diced)
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup chopped cilantro
  • mixed greens, thinly sliced radishes, sliced jalapenos (optional)

Instructions

  • Preheat oven to 375 degrees. Line a baking sheet with foil or parchment paper set aside.

Garlic-Lime Sauce

  • Whisk the garlic-lime sauce ingredients together in a small bowl. Cover and refrigerate until ready to use.

Seasoned Baked Fish

  • Mix the cumin, chili powder, salt, and pepper together in a small bowl. Sprinkle the mixture over both sides of the cod and place it on the baking sheet.
  • Drizzle with olive oil and place in the oven. Bake for 20 minutes, until fish flakes with a fork.
  • For a crispier fish, broil for 3 to 5 minutes until the edges are browned.
  • Remove from the oven and set aside. Chop into bite-sized pieces before serving.

Cilantro-Lime Cauliflower Rice

  • Heat a large non-stick skillet over medium-low heat. Add 1 teaspoon of oil, and add the riced cauliflower.
  • Cover skillet with a lid and cook for 4 to 5 minutes.
  • Stir in the lime juice and chopped cilantro.

To Assemble

  • Divide the cauliflower rice between 4 bowls. Add the shredded cabbage. Add the halved tomatoes and diced avocado and red onion.
  • Divide the fish between the four bowls and sprinkle with the chopped cilantro.
  • Drizzle the Garlic-Lime Sauce over the bowl and serve.

Notes

  • I used frozen, wild-caught cod. You could also substitute skinless halibut, any other white fish or even salmon.
  • You can sprinkle the cod with Taco Seasoning if you like.
  • For spicier tacos, add cayenne or Sriracha sauce.
  • These Fish Taco Bowls are Whole30 & Paleo compliant. They may also be Keto-friendly, but I don’t know enough about that one.
  • Yes, you can substitute regular or brown rice in the same quantity. Cook as directed and stir in the lime juice and cilantro.
  • I used red cabbage, but green cabbage would also work…or a combination of the two.
  • I debated adding mixed greens to the bottom of the bowl, but I wasn’t sure if that would turn it into a salad bowl? LOL. Feel free to add 6 cups of mixed greens if you so desire.

Nutrition

Calories: 479kcal | Carbohydrates: 15g | Protein: 29g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 750mg | Potassium: 1297mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1295IU | Vitamin C: 88.1mg | Calcium: 84mg | Iron: 2.1mg

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