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!
- 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
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.
- 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!
Calories: 449kcal | Carbohydrates: 8g | Protein: 44g | Fat: 26g | Fiber: 1g | Sugar: 2g