Paleo/Whole 30 Fish Taco Bowls

At first glance, this recipe may seem a bit complicated with the long ingredient list, but, if you look carefully, the bulk of it is spices. I encourage you to give it a shot – it’s SO yummy.

I would typically serve a dish like this over arugula, anyways, so I went ahead and added it into the cole slaw so it could get coated in the yummy cilantro-lime dressing.

Paleo/Whole 30 Fish Taco Bowls // Whole Life Handbook // www.WholeLifeHandbook.com

Using alternative flours like arrowroot and coconut keep this recipe Paleo and Whole 30 approved.

I promise you won’t miss the tortillas, either!

Enjoy!

Paleo/Whole 30 Fish Taco Bowls // Whole Life Handbook // www.WholeLifeHandbook.com

Paleo/Whole 30 Fish Taco Bowls:

  • 1 lb white fish (such as cod or tilapia), cut in to 1/2 inch strips
  • 1/3 cup arrowroot starch/flower
  • 1/3 cup coconut flour
  • 1 Tbsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp pink Himalayan sea salt
  • .5 tsp cayenne pepper
  • 2 Tbsp avocado oil
  • 1 package cauliflower rice
  • Toppings: avocado, hot sauce, cilantro

For the Slaw:

  • 4 cups shredded cabbage cole slaw mix
  • 2 cups arugula (optional)
  • 1/4 c avocado oil mayo
  • 1/4 lime juice (about 2 limes)
  • 1 Tbsp avocado or olive oil
  • 1/2 cup fresh cilantro, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp pink Himalayan sea salt
  1. Preheat oven to 350 degrees.
  2. Make the slaw first so that the flavors have time to marinate together.
  3. In the bowl of a food processor or blender, add all the slaw ingredients (except the cabbage and arugula). Blend together to make a dressing. You may need to add a bit more oil (or even a splash of water) to achieve a smooth consistency.
  4. Once the dressing is combined, toss together in a large bowl with the cabbage and optional arugula.
  5. To prepare the fish, line up two plates separated by a large, shallow bowl. Line the first plate with paper towels. Set the fish strips on the paper towel to dry.
  6. In the middle bowl, mix together the flour mixture for the fish: arrowroot starch/flower, coconut flour, cumin, chili powder, garlic powder, sea salt, and cayenne pepper.
  7. Dredge each slice of fish in the flour mixture, making sure to evenly cover all sides. Set on the last plate to rest until all fish slices are covered.
  8. In a large skillet, heat the avocado oil. Once hot, add the fish, spaced evenly. Depending on the size of the skillet, you will likely need to do this in a couple batches. Add more oil as needed. Fry the fish 2-3 minutes per side, or until golden brown.
  9. Transfer the fried fish slices to a baking pan when complete.
  10. When all fish has been fried and placed on the baking pan, place the pan in the 350 degree oven for about 7 minutes. This will ensure the fish is fully cooked and dry out some of the greasiness from frying.
  11. While the fish is in the oven, empty the package of cauliflower rice into the same skillet you prepared the fish in. Sautee over medium heat for 5-7 minutes.
  12. Serve slaw, fish and cauliflower rice in bowls with your favorite taco toppings.

 

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