Whole30 Fish Taco Bowls

4.48 from 21 votes

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.

Course Main Course, Salad

Keyword Whole30 Fish Taco Bowls

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 399kcal

Author Kelly Nardo

Ingredients

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
water
1 teaspoon salt
optional toppings: jalapeños, cilantro, lime wedges

Instructions

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!

Nutrition