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    Home » Diet » Whole30 » Paleo Fish Taco Bowls

    Paleo Fish Taco Bowls

    Published: Sep 3, 2017 · Modified: May 25, 2020 by Monica Stevens Le · 41 Comments

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    Whole30 Fish Taco Bowl - An easy to make Whole30 compliant lunch or dinner recipe. Paleo fish taco bowl served on a big bed of cauliflower rice and topped off with a raw cashew, creamy chipotle sauce.

    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!

    Two Fish Taco Bowls made with barramundi, cauliflower rice, avocado, cherry tomatoes, jalapeño, red onions, lime, cilantro and green onions

    Let’s take a quick second to chat about Australis Barramundi – The Better Fish, and why I’ve decided to partner with them on this fabulous recipe.

    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!

    Fish taco bowl drizzled with dressing

    What makes these fish taco bowls so great?

    It’s not everyday that I come up with delicious recipe ideas like this one: paleo fish taco bowls. I’ll be honest… I was inspired by all of the delicious fish tacos I’ve been having around Southern California.

    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.

    I think we should start introducing TACO BOWL TUESDAY in addition to taco Tuesday, no?

    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.

    Two paleo fish taco bowls with a packet of barramundi

    How to make fish taco bowls

    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. Taste for seasoning- you will need to add salt!

    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.

    Layer some leafy greens or lettuce leaves in a bowl with cooked cauliflower rice. Top off with fish filets, plenty of sauce, and desired toppings. Serve right away.

    Two taco bowls with a pot of dressing

    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!

    More Whole30 recipes you'll love:

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    10 Minute Whole30 Curry

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    This recipe for Paleo Fish Taco Bowls will leave you wanting more! Healthy whole30 fish taco bowl that is served on a bed of lettuce and cauliflower rice, topped off with a creamy chipotle sauce! Only 10 minutes to prepare! whole30 meal plan. Easy whole30 dinner recipes. Whole30 recipes. Whole30 lunch. Whole30 meal planning. Whole30 meal prep. Healthy paleo meals. Healthy Whole30 recipes. Easy Whole30 recipes. Easy whole30 dinner recipes...

    Paleo Fish Taco Bowls

    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!
    4.32 from 25 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 4
    Course: Main Course
    Cuisine: American, Mexican
    Keyword: healthy bowl recipe, paleo bowl, taco bowl recipe
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 449kcal
    Author: Monica Stevens Le

    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

    • 3/4 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
    • kosher salt to taste

    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

    • 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. Taste for seasoning- you will need to add salt!

    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, plenty of sauce, 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

    Calories: 449kcal | Carbohydrates: 8g | Protein: 44g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 811mg | Potassium: 532mg | Fiber: 1g | Sugar: 2g
    Monica Stevens Le
    Monica Stevens Le

    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.

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    Reader Interactions

    Comments

    1. Jamie says

      January 18, 2021 at 9:45 am

      Could cashew butter be used in place of soaking cashews??

      Reply
      • Monica Stevens Le says

        January 18, 2021 at 10:58 am

        Hmm, the result won't be the same unfortunately... you can make a different sauce or top off with some chipotle ranch or something?

        Reply
    2. Mia says

      May 22, 2020 at 3:45 pm

      Are the cashews to be measured before or after boiling? My one cup raw became 2 cups after boiling and using all of that my sauce is overly thick and bland. Did I actually use twice the amount of cashew you intended?

      Reply
    3. Tanji says

      December 11, 2019 at 12:49 pm

      Can I use chicken broth as an alternative to bone broth? Thanks.

      Reply
      • Monica Stevens Le says

        December 11, 2019 at 2:15 pm

        Yes, you can use chicken broth!

        Reply
    4. Jaye says

      November 06, 2019 at 6:57 am

      Hey Monica!
      Can you replace the cashews and coconut oil in recipe with cashew butter?

      Reply
      • Monica Stevens Le says

        November 06, 2019 at 11:15 am

        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!

        Reply
    5. Christianna says

      October 08, 2019 at 5:18 pm

      This was absolutely delicious! What else could you use the cashew sauce for? We had plenty leftover.

      Reply
      • Monica Stevens Le says

        October 09, 2019 at 1:05 pm

        Good question! Chips? Veggies? Eggs?

        Reply
        • Dana B says

          February 24, 2022 at 5:53 am

          I poured left over sauce on Brussels sprouts. Plus teenagers dipped it with chips. Fabulous recipe!5 stars

          Reply
    6. Jennifer says

      September 16, 2019 at 9:00 am

      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!

      Reply
    7. Jennifer says

      September 15, 2019 at 2:55 pm

      This recipe is so very yummy. Any nutritional information? I usually log all my food!

      Reply
      • Monica Stevens Le says

        September 16, 2019 at 10:28 am

        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!

        Reply
    8. Sharon says

      June 26, 2019 at 9:04 am

      Fish tacos are a summer favorite. Thanks for a great recipe

      Reply
    9. Jo says

      February 10, 2019 at 12:45 pm

      Hello! Is nutional yeast necessary for this recipe? Or could you leave it out? Thank you in advance!

      Reply
      • The Movement Menu says

        February 11, 2019 at 1:24 pm

        You could leave it out, but it provides some awesome flavor!

        Reply
        • Sarah says

          March 07, 2019 at 9:43 pm

          Is there anything you can use in place of the cashews? Like a whole 30 compliant mayo?

          Reply
          • The Movement Menu says

            March 08, 2019 at 4:33 pm

            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 😉

            Reply
          • Linda says

            March 23, 2019 at 7:01 pm

            Can I use another nut instead of cashew. My doctor doesn't want me to be eating cashews right now

            Reply
            • The Movement Menu says

              March 23, 2019 at 7:11 pm

              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!

    10. Lynn says

      January 21, 2019 at 11:19 am

      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

      Reply
      • The Movement Menu says

        January 23, 2019 at 10:04 pm

        Yes, absolutely. This recipe is perfect for you!

        Reply
    11. amanda says

      January 15, 2019 at 11:18 pm

      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.

      Reply
      • The Movement Menu says

        January 23, 2019 at 10:07 pm

        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!

        Reply
    12. Karen says

      August 01, 2018 at 11:23 am

      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!

      Reply
    13. Christine says

      April 07, 2018 at 11:31 am

      OMG this is delicious! Going on my family's rotation!

      Reply
      • The Movement Menu says

        April 09, 2018 at 9:11 am

        Hi Christine! That is awesome and makes me so happy to hear 🙂 Enjoy with your family!

        Reply
    14. CARLA M HERNANDEZ says

      February 13, 2018 at 8:14 am

      What type of bone broth did you use? Beef or chicken?

      Reply
      • The Movement Menu says

        February 13, 2018 at 11:15 am

        You can use either... I'd try with chicken!

        Reply
    15. Andrea Bagley says

      January 18, 2018 at 1:02 pm

      Is the fish frozen? If not, what section of Whole Foods should I find it in?

      Reply
      • The Movement Menu says

        January 18, 2018 at 5:07 pm

        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!

        Reply
        • Diane says

          March 03, 2019 at 3:37 pm

          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?

          Reply
          • The Movement Menu says

            March 03, 2019 at 11:05 pm

            That sounds like it would be delicious. And yes, thawed!

            Reply
    16. msmarigold says

      October 28, 2017 at 1:55 pm

      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!

      Reply
      • The Movement Menu says

        October 28, 2017 at 1:58 pm

        That sounds really, really delicious. Honestly, barramundi has been one of THE BEST discoveries I have made. So buttery and delicious!

        Reply
    17. Marlena Thompson says

      October 14, 2017 at 5:18 pm

      Do you keep the water boiling for the cashews? Or bring to boiling then let soak? Can't wait to try this tomorrow!

      Reply
      • The Movement Menu says

        October 14, 2017 at 8:56 pm

        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!

        Reply
        • Tiffany Barron says

          September 23, 2018 at 1:22 pm

          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!!

          Reply
          • The Movement Menu says

            September 24, 2018 at 1:11 pm

            It absolutely can!

            Reply
    18. Agness of Run Agness Run says

      October 04, 2017 at 12:57 pm

      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?

      Reply
      • The Movement Menu says

        October 04, 2017 at 4:52 pm

        I think you can, absolutely!!!

        Reply

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    Hi! I’m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read More…

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