Description

These healthy fish taco bowls are easy to prepare and packed with flavor! Perfectly seasoned and tender, flaky fish with a quick salsa, addicting sauce, avocados and veggies. These taco bowls are paleo, Whole30, and keto friendly. Perfect for a light quick dinner any day of the week.

Ingredients

Sauce:

1/4 cup Kite Hill almond milk sour cream or other paleo friendly sour cream
1/4 cup avocado oil mayo homemade or purchased
1 1/2 tablespoons fresh lime juice plus more to taste
1 1/2 – 2 teaspoons sriracha sauce paleo friendly (I used yellowbird)
1 teaspoon garlic powder
1/2 teaspoon taco seasoning
Sea salt to taste

Salsa:

2 roma tomatoes diced
1/2 medium purple onion diced
3 cloves garlic minced
1 tablespoon lime juice or to taste
1/4 cup cilantro leaves minced
Sea salt to taste

Fish:

4 cod fillets (or other white fish fillets)
Sea salt
2 tablespoons taco seasoning OR use this spice blend:
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon cayenne pepper

Remaning Ingredients:

Bib or butter lettuce
1 cup shredded purple cabbage
1 large or 2 small avocados diced
Lime wedges for garnish
Additional minced cilantro for garnish

Instructions

Make the sauce and salsa:

First, prepare the sauce and salsa so you have them ready to go once the fish is done. For the sauce, simply whisk all ingredients in a bowl and season with salt at the end to taste.
For the salsa, combine all ingredients in a separate bowl. Refrigerate both until ready to use.

Cook the Fish:

For the fish, you can either pan fry in a non stick skillet (non stick is important!) or bake in the oven.
To oven bake, preheat your oven to 400°F.
Season the fish all over with sea salt and taco seasoning (or the seasoning blend) and rub in. Place the fish on a parchment lined pan and drizzle with avocado or olive oil
Bake in the preheated oven for 12-15 minutes or until flaky and cooked. If you want to broil at the end, broil on high for the last 2 minutes or so.
To cook fish in a skillet, season as in the directions above and heat a non stick skillet over medium heat and drizzle with avocado or olive oil.
Once hot, add the fish and cook about 3-4 minutes per side, or until cooked through. The fish doesn’t need to remain in one piece so if it breaks a little, this is fine.

Assemble the Taco Bowls:

Fill 4 bowls with the butter lettuce, cabbage, salsa, fish (break it up into pieces) diced avocado and drizzle with the sauce, then garnish with lime wedges and cilantro, if desired. Serve right away and enjoy!

Notes

you can prepare the sauce and salsa the day before to save time, just store them covered in the refrigerator until ready to serve.

Prep Time: 15mins
Cook Time: 12mins
Category: Dinner

Nutrition

Serving Size: 4 Bowls
Calories: 355kcal
Sugar: 4g
Sodium: 429mg
Fat: 20g
Saturated Fat: 3g
Trans Fat: 1g
Carbohydrates: 13g
Fiber: 6g
Protein: 28g
Cholesterol: 67mg

Keywords: Easy Fish Taco Bowls