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.
Using alternative flours like arrowroot and coconut keep this recipe Paleo and Whole 30 approved.
I promise you won’t miss the tortillas, either!
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
- Preheat oven to 350 degrees.
- Make the slaw first so that the flavors have time to marinate together.
- 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.
- Once the dressing is combined, toss together in a large bowl with the cabbage and optional arugula.
- 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.
- 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.
- 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.
- 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.
- Transfer the fried fish slices to a baking pan when complete.
- 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.
- 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.
- Serve slaw, fish and cauliflower rice in bowls with your favorite taco toppings.
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