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 SeabassĀ® 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!
Servings Prep Time
4 10minutes
Cook Time
10minutes
Servings Prep Time
4 10minutes
Cook Time
10minutes
Ingredients
Fish
Sauce
Bowls
  • cauliflower ricecooked
  • mixed greens or lettuce
  • sliced avocadofor topping
  • cherry tomatoesfor topping
  • lime wedgesfor topping
  • green onionsfor topping
  • sliced jalapenosfor topping
  • black pepperto taste
Instructions
Sauce
  1. *Make the sauce first, as the cashews need time to be prepared!*
  2. Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.
  3. 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
  1. Rinse sea bass fillets with cold water and pat dry very well. Set to rest on a cutting board.
  2. 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.
  3. 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
  1. 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.
Recipe 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!