Paleo Fish Taco Bowls

22 January 2020 Bookmark0
These paleo fish taco bowls are such a well balanced meal! they're crammed with delicious pan fried barramundi, aka The Sustainable Seabass® fillets, many veggies, cauliflower rice, and topped off with a creamy cashew chipotle sauce! Sign me up for this quick and straightforward , nutritious, and delicious meal please!

This wasn’t TOO difficult to try to to , as I already knew how delicious the creamy cashew chipotle sauce was getting to be. I’ve made different sauces with an identical base before, so I knew I had to specialise in nailing the fish marinade.

Paleo Fish Taco Bowls
Paleo Fish Taco Bowls

The best part about creating marinades is going to use them in other recipes beyond the one you’ve just created. I knew after creating this fish marinade, I’d be ready to use it on broiled chicken thighs… de-lish!

I would assume you'll batch make the spices within the marinade & simply add the wet ingredients when you’re able to re-make these Whole30 paleo fish taco bowls again (it’ll be happening before you think) or using it as a marinade for an additional recipe.

The same are often said about the creamy cashew chipotle sauce. i might imagine it tasting fantastic drizzled over eggs, on top of a salad or with roasted veggies- yum!

Paleo Fish Taco Bowls


  • 24 ounces barramundi FIND HERE!
  • 2 teaspoons chili powder
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • black pepper to taste


  • 1 cup raw cashews soaked (see notes)
  • 1 tablespoon nutritional yeast
  • 1 1/2 tablespoons lime juice
  • 1/4 cup bone broth- Find Here!
  • 1/4 cup filtered water
  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder


  • 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


  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.


  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.


  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.


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