Last updated on November 12th, 2018
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.
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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 BowlsThese 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!
Prep Time 10 minutes
Cook Time 10 minutes
- 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
- *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.
- 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 and desired toppings. Serve right away.
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!