Fish Taco Bowls (Edit recipe)

These bowls are delicious, easy, and flavorful. You can easily make the Whole30 and Paleo compatible by omitting the cotija cheese.

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	555
Fat:	38 g
Carbohydrates:	14 g
Protein:	40 g
Cholesterol:	167 g
Sodium:	2246 mg
Fiber:	3 g
Sugars:	4 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

Pickled Red Onions

0.5 whole Red Onion, thinly sliced
1 cup Rice Vinegar
1 tsp Sea Salt

Fish Taco Sauce

0.5 cup Primal Kitchen Mayonnaise
0.5 cup Forager Project Dairy-Free Sour Cream Alternative
1 tsp Apple Cider Vinegar
2 cloves Garlic, minced
1 whole Green Onion (Scallion), thinly sliced
1 tsp Lime Juice
0.5 tsp Ground Cumin
0.5 cup Cucumber, deseeded, small dice

Fish Taco Bowl

24 oz Mahi Mahi Filet, cut into 6oz pieces
20 oz Cauliflower Rice (click for recipe)
2 Tbsp Lime Juice
0.5 cup Cilantro, roughly chopped
2 tsp Sea Salt
2 cups Red Cabbage, thinly sliced
2 whole Avocado, diced
1 tsp Ground Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
4 Tbsp Avocado Oil
0.5 cup Cotija Cheese, omit on Whole30

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To pickle the onions: Place the sliced onion in a mason jar and add the rice vinegar and 1 teaspoon of salt. Fill the jar to the top with cold water. Place the lid on the jar and shake everything together. Place in the refrigerator for 24 hours.
To make the fish taco sauce: in a small bowl, add the mayonnaise, sour cream, apple cider vinegar, minced garlic, green onion, lime juice, cumin, and cucumber. Whisk the sauce until it's thoroughly combined. Set aside or place in the refrigerator until you're ready to assemble the bowls.
In a large sauté pan on medium heat, add 2 tablespoons of avocado oil. Once the pan is hot, add the cauliflower rice and spread it into an even layer covering the bottom of the pan.
Let the rice sit; do not stir or mix the rice around the pan until the cauliflower begins to turn golden brown, about 3-5 minutes.
Turn the heat off and stir in lime juice, 1 teaspoon of sea salt, and the cilantro. Set the cauliflower rice aside.
Season both sides of the mahi mahi with 1 teaspoon of sea salt, cumin, garlic powder, and onion powder.
Using a nonstick pan on medium heat, add 2 tablespoons of avocado oil. Once the pan is hot, add the mahi mahi and cook for about 3-7 minutes per side, depending on how thick the portions are. The fish should be white and flaky when fully cooked.
Assemble the bowls by dividing the cauliflower rice evening into 4 bowls, top with cabbage, pickled onions, avocado, fish taco sauce, cotija, and lime wedges.