Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice (Paleo)

Name: Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice (Paleo)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American, Mexican, Latin American
Ingredients: 2 tilapia or cod filets (, about 1 pound); 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon coconut oil; 2 avocados (, peeled, seeded, and diced); 1/4 cup diced red onion; 2 tablespoons cilantro (, chopped); 1/2 lime (, juice of, plus more to taste); 1 pinch Salt (, to taste); 1/4 tbsp Whole30-compliant mayonnaise ((preferably my garlic mayonnaise recipe)); 1/2 teaspoon garlic powder; 1/4 lime (, juice of, plus more to taste); 1 tablespoon full-fat coconut milk; 1 tsp chipotle pepper in adoboe sauce; 1 teaspoon adobo sauce; 1 tsp Salt; 1 mango (, peeled, seeded, and diced); 1 tablespoon cilantro (, chopped); 2 tablespoons red onion (, chopped); 1/4 lime (, juice of); 1 pinch Pinch of salt; 1/4 head red cabbage (, 2 cups, sliced thin or shaved); 1/2 lime juiced; 1 tsp Salt; 1 head cauliflower (, stemmed and loosely chopped, about 3 cups)

10 steps

Prep:20minCook:15min

These Whole30 fish taco bowls with mango salsa and chipotle aioli make an absolutely wonderful Whole30 dinner. Loaded with guacamole, mango salsa, red cabbage slaw, coconut-lime cauliflower rice, and spicy chipotle aioli, I promise this will become your favorite paleo fish recipe or Whole30 fish recipe. Pinky promise! This Whole30 fish taco bowls recipe is gluten-free, dairy-free, grain-free, and sugar-free. Nothin' fishy about it (SORRY!).

Updated at: Thu, 17 Aug 2023 13:18:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories938.2 kcal (47%)

Total Fat62.3 g (89%)

Carbs54.9 g (21%)

Sugars28.9 g (32%)

Protein53.1 g (106%)

Sodium3530.4 mg (177%)

Fiber18.1 g (65%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 poundtilapia filets

or cod

1 teaspoonchili powder

½ teaspoonsmoked paprika

½ teaspoongarlic powder

½ teaspoononion powder

¼ teaspooncumin

½ teaspoonsalt

¼ teaspoonpepper

1 tablespooncoconut oil

2avocados

peeled, seeded, and diced

¼ cupred onion

diced

2 tablespoonscilantro

chopped

0.5lime

juice of, plus more to taste

1 pinchsalt

to taste

¼ Tbspmayonnaise

whole, 30 - compliant, preferably my garlic mayonnaise recipe

½ teaspoongarlic powder

0.25lime

juice of, plus more to taste

1 tablespoonfull-fat coconut milk

1 tspchipotle pepper in adobo sauce

1 teaspoonadobo sauce

1 tspsalt

1mango

peeled, seeded, and diced

1 tablespooncilantro

chopped

2 tablespoonsred onion

chopped

0.25lime

juice of

1 pinchsalt

0.25 headred cabbage

sliced thin or shaved

0.5lime

juiced

1 tspsalt

1 headcauliflower

stemmed and loosely chopped

1 cupfull-fat coconut milk

0.5lime

juice of

1 pinchsalt

to taste

Instructions

Step 1

Prepare each item for your Whole30 fish taco bowls:

Step 2

Blackened Fish: Combine all spices in a small bowl and rub generously over top and bottom of fish filets. Heat coconut oil in a medium skillet over medium heat and add fish. Cook about 3-4 minutes on each side, or until fish flakes easily. Do not overcook.

Step 3

Guacamole: Combine all ingredients and mash until desired consistency. Add more salt or lime juice to taste.

Step 4

Chipotle Aioli: Combine all ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice to taste.

Step 5

Mango Salsa: Combine all ingredients in a medium bowl.

Step 6

Red Cabbage Slaw: Combine all ingredients in a medium bowl. With your hands, massage lime juice and salt into cabbage to tenderize, until purple juices are released.

Step 7

Coconut-Lime Cauliflower Rice: Fit your foot processor with the shredding blade or regular blade and feed chopped cauliflower in. Process until cauliflower resembles rice or couscous. Add all ingredients to a medium saucepan and place over medium-high heat. Bring to a boil and reduce heat to medium. Cook until liquid is mostly evaporated and cauliflower is tender, about 7-10 minutes. Remove from heat and serve.

Step 8

Assemble Your Whole30 Fish Taco Bowls: Spoon coconut-lime cauliflower rice into individual serving bowl. Spoon red cabbage slaw next to cauliflower rice. Top with fish filet, guacamole, then mango salsa. Finally, top with chipotle aioli. Serve immediately.

Step 9

NOTES: You can combine the steps for the guacamole and the mango salsa: just mix all ingredients for both steps in a medium bowl and stir to combine.

Step 10

To save even more time, you can combine the guacamole and mango salsa ingredients with the red cabbage slaw: follow the directions for the red cabbage slaw first, since massaging the cabbage is important, and then combine the ingredients for the guacamole and the mango salsa. Stir to combine.

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