Spring into summer with this Paleo Fish Taco Bowl full of heart-healthy Omega-3 fatty acids! Whether you choose tilapia or cod, this tasty recipe is sure to satisfy. Make it your own with a variety of festive and nutrient-filled toppings such as guacamole, mango salsa, red cabbage slaw and more. It’s Whole 30 compliant, sugar free, gluten free, grain free and dairy free to help you feel great and boost your energy.

Ingredients

Blackened Fish

• 2 tilapia or cod filets, about 1 pound
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon coconut oil

Guacamole

• 2 avocados, peeled, seeded and diced
• 1/4 cup diced red onion
• 2 tablespoons cilantro, chopped
• Juice of 1/2 lime, plus more to taste
• 1 pinch salt, to taste

Chipotle aioli

• 1/4 cup Whole30-compliant mayonnaise
• 1/2 teaspoon garlic powder
• Juice of 1/4 lime, plus more to taste
• 1 tablespoon full-fat coconut milk
• 1 tsp chipotle pepper in adobo sauce
• 1 teaspoon adobo sauce
• 1 tsp salt

Mango Salsa

• 1 mango, peeled, seeded and diced
• 1 tablespoon cilantro, chopped
• 2 tablespoons red onion , chopped
• Juice of 1/4 lime
• 1 pinch of salt

Red Cabbage Slaw

• 1/4 head red cabbage, 2 cups, sliced thin or shaved
• Juice of 1/2 lime
• 1 tsp salt

Coconut-Lime Cauliflower Rice

• 1 head cauliflower, stemmed and loosely chopped, about 3 cups
• 1 cup full-fat coconut milk
• Juice of 1/2 lime
• 1 pinch salt, to taste

Instructions

Prepare each item for your fish taco bowls:

Blackened Fish:
Combine all spices in a small bowl and rub generously over top and bottom of fish filets. Heat coconut oil in a medium skillet over medium heat and add fish. Cook about 3-4 minutes on each side, or until fish flakes easily. Do not overcook.

Guacamole:
Combine all ingredients and mash until desired consistency. Add more salt or lime juice to taste.

Chipotle Aioli:
Combine all ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice to taste.

Mango Salsa:
Combine all ingredients in a medium bowl.

Red Cabbage Slaw:
Combine all ingredients in a medium bowl. With your hands, massage lime juice and salt into cabbage to tenderize, until purple juices are released.

Coconut-Lime Cauliflower Rice:
Fit your foot processor with the shredding blade or regular blade and feed chopped cauliflower in. Process until cauliflower resembles rice or couscous. To save time, purchase pre-packaged cauliflower rice. Add all ingredients to a medium saucepan and place over medium-high heat. Bring to a boil and reduce heat to medium. Cook until liquid is mostly evaporated and cauliflower is tender, about 7-10 minutes. Remove from heat and serve.

Assemble Your Fish Taco Bowls:
Spoon coconut-lime cauliflower rice into individual serving bowls. Add the red cabbage slaw, the fish filet, guacamole and mango salsa. Finally, top with chipotle aioli. Serve immediately.