These paleo and Whole30 Fish Taco Bowls have all your favorite fish taco fixings – blackened fish, shredded cabbage, mango salsa, pickled onions, avocado, and chipotle mayo – all topped over cauliflower rice to make an easy, healthy, and gluten free taco bowl perfect for an easy meal or meal prep.
This recipe first appeared on Instagram in partnership with Veggie Noodle Co.
Give me all the fish tacos please!! We are currently in San Diego and I’ve eaten fish tacos 3 out of the 5 days we’ve been here so far. They are one of my favorite meals and when you are at the beach, you can’t not get them. The freshness can’t be beat! I told Michael I could legit eat them every day and be happy. I say that about a lot of meals, but I’m serious this time. I love them!
With eating so many, I figured it’s time to share my rendition of fish taco bowls. I’ve been eating them for probably 10 years now and have tried my fair share of them – some amazing, some good, and some meh. There are so many different combinations you can have on them too. I’m a big fan of the classic ingredients which you find pretty standard in San Diego and California, which is what I loaded on these Whole30 fish taco bowls.
Whole30 Fish Taco Bowls
These fish tacos bowl are really simple and are totally customizable. I added my favorite fish taco ingredients, but if you don’t like something or have a favorite taco topping, feel free to change them up! These ingredients are pretty standard of you typical fish taco, with a little twist here and there. Let’s break down what you need:
- white fish – I used mahi mahi, but any will work
- taco seasoning
- shredded cabbage
- cilantro lime cauliflower rice
- mango salsa
- pickled onions
- chipotle mayo
I switched out your typical pico for mango salsa for a little sweetness to pair with the spicy mayo and taco seasoning. Since these are fish taco bowls, I added cilantro lime cauliflower rice. Cauliflower rice keeps the bowls paleo and Whole30 approved, but you can use regular white rice if you are not doing a Whole30.
If you make the salsa and mayo ahead of time, these bowls come together in about 10 minutes. They make a perfect light and refreshing gluten free meal or you can even make them for meal prep! I love these meal prep containers – just store in the fridge for up to 3 days.
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Whole30 Fish Taco Bowls
- 2 cups riced cauliflower
- 4 cups shredded cabbage (I used a mix of green and red) (200 grams)
- 2 filets mahi mahi (about 4 ounces each)
- 1 tablespoon taco seasoning
- 1/2 cup mango salsa
- 1/2 tablespoon + 1 teaspoon avocado oil
- 1 tablespoon lime juice
- 1/4 cup cilantro, roughly chopped
- 2 tablespoons spicy chipotle mayo
- 1/2 large avocado (60 grams)
- 1/2 cup red onion, thinly sliced (100 grams)
- 1/2 cup apple cider vinegar
- 1 teaspoon salt
- optional toppings: jalapeños, cilantro, lime wedges
- Make the pickled onions. In a jar add onions, apple cider vinegar, water, and 1 teaspoon salt. Shake well and set aside.
- Make the cauliflower rice. Heat a large skillet of medium-low heat and add 1 teaspoon oil. Add rice and cook for 4-5 mins. Mix in lime juice and cilantro and set aside.
- Coat fish in taco seasoning, dividing evenly. Heat same pan to medium and add remaining oil. Add fish, cook for 3 mins, flip, and cook for another 2-3 mins depending on thickness.
- Assemble the bowls. Divide cabbage, cauliflower rice, salsa, avocado, and chipotle mayo between two bowls. Top each bowl with a filet of fish and your favorite toppings - I did jalapeños, lime wedges, and cilantro. Enjoy!
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