September 14, 2022

Fish Taco Bowls

These taco bowls are easy to make but require a little preplanning to pickle the onions. Do not skip the pickled onions; they help make the bowls extra delicious and are easy. The pickled onions just need to be assembled the day before.

These bowls make great leftovers or meal prep meals- they taste even better the next day. I'm trying to incorporate more seafood into my diet weekly, and I look forward to making these bowls a couple of times a week. If you aren't on a round of Whole30 and enjoy white rice, feel free to substitute that for the cauliflower rice or do a mixture of white and cauliflower rice.

Fish Taco Bowls

These bowls are delicious, easy, and flavorful. You can easily make the Whole30 and Paleo compatible by omitting the cotija cheese.




Pickled Red Onions

  • 1/2 large red onion, thinly sliced
  • 1 C rice vinegar
  • 1 tsp sea salt

Fish Taco Sauce

  • 1/2 C mayonnaise
  • 1/2 C dairy-free sour cream (I used Forager)
  • 1 tsp apple cider vinegar
  • 2 garlic cloves, minced
  • 1 green onion, thinly sliced
  • 1 tsp lime juice
  • 1/2 tsp cumin
  • 1/2 C cucumber, deseeded and small dice

Fish Taco Bowl

  • 4-6oz pieces mahi mahi
  • 2-10oz packages frozen cauliflower rice
  • 2 T lime juice
  • 1/2 C cilantro, roughly chopped
  • 2 tsp sea salt
  • 2 C purple cabbage, thinly sliced
  • 2 avocados, diced
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 4 T avocado oil
  • cotija (omit for Whole30)
  1. To pickle the onions: Place the sliced onion in a mason jar and add the rice vinegar and 1 teaspoon of salt. Fill the jar to the top with cold water. Place the lid on the jar and shake everything together. Place in the refrigerator for 24 hours.
  2. To make the fish taco sauce: in a small bowl, add the mayonnaise, sour cream, apple cider vinegar, minced garlic, green onion, lime juice, cumin, and cucumber. Whisk the sauce until it's thoroughly combined. Set aside or place in the refrigerator until you're ready to assemble the bowls.
  3. In a large sauté pan on medium heat, add 2 tablespoons avocado oil. Once the pan is hot, add the cauliflower rice and spread it into an even layer covering the bottom of the pan.
  4. Let the rice sit; do not stir or mix the rice around the pan until the cauliflower begins to turn golden brown, about 3-5 minutes.
  5. Turn the heat off and stir in lime juice, 1 teaspoon sea salt, and the cilantro. Set the cauliflower rice aside.
  6. Season both sides of the mahi mahi with 1 teaspoon of sea salt, cumin, garlic powder, and onion powder.
  7. Using a nonstick pan on medium heat, add 2 tablespoons of avocado oil. Once the pan is hot, add the mahi mahi and cook for about 3-7 minutes per side, depending on how thick the portions are. The fish should be white and flaky when fully cooked.
  8. Assemble the bowls by dividing the cauliflower rice evening into 4 bowls, top with cabbage, pickled onions, avocado, fish taco sauce, cotija, and lime wedges.


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