Last updated on November 15th, 2019
These paleo fish taco bowls are such a well balanced meal! They are filled with delicious pan fried barramundi, aka The Sustainable Seabass® fillets, lots of veggies, cauliflower rice, and topped off with a creamy cashew chipotle sauce! Sign me up for this quick and easy, nutritious, and delicious meal please!
Just wanted to let you know that these taco bowls are sponsored by my friends at Australis Barramundi- The Better Fish!
They have committed themselves to sourcing sustainable sea bass. How cool is that?! Sea bass is not a fish that is easy to find from a sustainable source, so I was very eager to work with The Better Fish and shedding a light and spreading the word.
Why are sustainable fishing practices so important? Well,
- We will have to produce 70% more food by 2050. This means that a decision like choosing barramundi over beef once a week can make a big difference.
- Health experts recommend at least two servings of fish a week, yet this would require four planet earths if we relied on wild fish alone… sustainable is SUCH an amazing choice!
- Supporting scalable, ecological innovation and making informed choices will create healthier and lower impact foods for everyone!
For more information about sustainability and Australis Barramundi, come look over here!
I knew I wanted to take my favorite things about fish tacos and incorporate them in a Whole30 compliant fish taco bowl instead.
This wasn’t TOO difficult to do, as I already knew how delicious the creamy cashew chipotle sauce was going to be. I’ve made different sauces with a similar base before, so I knew I had to focus on nailing the fish marinade.
These taco bowls are going to really crank up your Taco Tuesday!
The best part about creating marinades is getting to use them in other recipes beyond the one you’ve just created. I knew after creating this fish marinade, I’d be able to use it on broiled chicken thighs… de-lish!
I would assume you could batch make the spices in the marinade & simply add the wet ingredients when you’re ready to re-make these Whole30 paleo fish taco bowls again (it’ll be happening sooner than you think) or using it as a marinade for another recipe.
The same can be said about the creamy cashew chipotle sauce. I would imagine it tasting fantastic drizzled over eggs, on top of a salad or with roasted veggies- yum!
When paleo fish taco bowls taste better than actual tacos…
I know fish tacos are a ‘thing’ (if you will) all around the country, not just here in Southern California.
Why not introduce: TACO BOWL TUESDAY instead?
You’ll get even more nutrition packed into one bite, as you’re getting leafy greens and cauliflower rice inside, too! How awesome does that sound?!
I cannot think of a better meal for your next Taco Tuesday than these paleo fish taco bowls. Be sure to cook them up for your friends and family the next time you want to impress them!
If you’re looking for a filling & nutritious one bowl meal, look no further than these Whole30 paleo fish taco bowls. You’re going to be licking the plate clean and seriously guzzling down the cashew chipotle sauce!
This is probably one of my favorite Whole30 recipes that I have made to date. Do yourself a big favor and get to making these fabulous bowls today.
More like this:
Whole30 Beef and Bacon Breakfast Bowl
This post is sponsored by the lovely folks at Australis Barramundi- The Better Fish! Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
Paleo Fish Taco Bowls
Ingredients
Fish
- 24 ounces barramundi FIND HERE!
- 2 teaspoons chili powder
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- black pepper to taste
Sauce
- 1 cup raw cashews soaked (see notes)
- 1 tablespoon nutritional yeast
- 1 1/2 tablespoons lime juice
- 1/4 cup bone broth- Find Here!
- 1/4 cup filtered water
- 1 tablespoon coconut oil
- 1 1/2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
Bowls
- cauliflower rice cooked
- mixed greens or lettuce
- sliced avocado for topping
- cherry tomatoes for topping
- lime wedges for topping
- green onions for topping
- sliced jalapenos for topping
- black pepper to taste
Instructions
Sauce
- *Make the sauce first, as the cashews need time to be prepared!*
- Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.
- Add cashews and the rest of the ingredients to a high speed blender. Blend on high speed until it looks smooth and creamy. Depending on what type of blender you have, you may need to scrape down the sides a few times.
Fish
- Rinse sea bass fillets with cold water and pat dry very well. Set to rest on a cutting board.
- Combine the rest of the fish ingredients in a small bowl and whisk to combine. Using a brush or your hands, cover the filets evenly with the marinade.
- Heat a large frying pan on medium heat for 1 minute. Add oil and cook both filets for about 3 minutes on the first side and 2 minutes after flipping them over. You will notice they are flaky when touched with a fork. Remove the pan from the heat and set aside.
Bowls
- Layer some leafy greens or lettuce leaves in a bowl with cooked cauliflower rice. Top off with fish filets and desired toppings. Serve right away.
Notes
- Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.
- For a great how to video on pan-frying fish, go ahead and check this one out!
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Can I use chicken broth as an alternative to bone broth? Thanks.
Yes, you can use chicken broth!
Hey Monica!
Can you replace the cashews and coconut oil in recipe with cashew butter?
Hi there! Good question, but no, absolutely not. Blending the raw cashews with water and the other ingredients yields a completely different result than what you are suggesting. It simply wouldn’t work at all 🙁 However, if you don’t have the ingredients to make the sauce, you can try using a paleo ranch… that’d be delicious, too!
This was absolutely delicious! What else could you use the cashew sauce for? We had plenty leftover.
Good question! Chips? Veggies? Eggs?
Sorry to blow up your blog again. But I made this particular fish for lunch based in video link you sent and it’s so yummy. I added cherry tomatoes.
Additionally, I added red onion to your recipe and it was excellent. We also added some Mexican hot sauce! Yum!
Finally, I see you get commission on buying items from links on your blog. I would have never bought frozen fish unless I saw this on your blog. Now, I’m addicted and will be buying at my nearest Wholefoods. It will become a home staple for a quick meal! I just do not know how that would work when buying frozen fish!
This recipe is so very yummy. Any nutritional information? I usually log all my food!
Hi Jennifer. My recipe cards are being redesigned over the next few days and nutritional information will be included. Stay tuned and thank you for your patience!
Fish tacos are a summer favorite. Thanks for a great recipe
Hello! Is nutional yeast necessary for this recipe? Or could you leave it out? Thank you in advance!
You could leave it out, but it provides some awesome flavor!
Is there anything you can use in place of the cashews? Like a whole 30 compliant mayo?
You can use whatever kind of sauce you’d like. If you are going to do mayo, I’d recommend adding similar spices as the cashew based sauce though for similar flavor results 😉
Can I use another nut instead of cashew. My doctor doesn’t want me to be eating cashews right now
So, the cashews are what make the sauce and they can’t really be substituted. I’d top these off with a paleo ranch dressing or your favorite creamy dressing of choice instead!
would this be a good recipe for a diabetic ? I am looking for some recipes that I can making bowls lunches for 2-3 days love this recipe! thanks for sharing
Yes, absolutely. This recipe is perfect for you!
I halved the recipe and my cashew sauce came out super thick. I added extra bone broth and water and it’s still pretty thick. Is it supposed to be like that? It almost tastes like hummus.
Yes, it’s supposed to be relatively thick. You can add more water until it reaches your desired consistency… just keep adding a little at a time!!! Sorry I didn’t get back to you sooner… I was on vacation until yesterday!
Does this recipe have the number of grams of fat, carbs, and proteins and calories per serving listed somewhere? Would love to have that information! Love this recipe …CAN’T STOP making it!
OMG this is delicious! Going on my family’s rotation!
Hi Christine! That is awesome and makes me so happy to hear 🙂 Enjoy with your family!
What type of bone broth did you use? Beef or chicken?
You can use either… I’d try with chicken!
Is the fish frozen? If not, what section of Whole Foods should I find it in?
Hi there! It is a frozen fish… it will be in that section in a black bag. You can alternatively use another white fish, too!
Do you let the fish thaw out before grilling it? I am thinking about using flounder, because they do not sell sea bass where I live. Would that work?
That sounds like it would be delicious. And yes, thawed!
I just made the fish (without the taco stuff or the sauce) and it is seriously delicious! The marinade – yum! Thanks for turning me on to the Barramundi sea bass. I rushed right over to Whole Foods and got some as soon as I read this post. I’ll be buying it often. Next time I will try your sauce with it. Tonight I just had the fish with penne and collard greens (I’m southern!) So yummy!
That sounds really, really delicious. Honestly, barramundi has been one of THE BEST discoveries I have made. So buttery and delicious!
Do you keep the water boiling for the cashews? Or bring to boiling then let soak? Can’t wait to try this tomorrow!
Hi there, the boiling water helps them get to where they need to be much quicker. You leave the water boiling 🙂 Please let me know what you think!
Can the sauce be made in advance and refrigerated for a couple of days? I’m trying to find a way to cut down on time being this is a “weeknight meal” for us. Thank you!!
It absolutely can!
This is one hell of a taco bowl, Monica! I love such nutrient-dense dishes! Is it possible to substitute the lime juice with lemon juice?
I think you can, absolutely!!!