Don’t let the ingredients list intimidate you! It looks complicated, but I promise this recipe is SO simple. It’s mostly just mixing things together. You’ve got this! And it’s TOTALLY worth it in the end.
What Makes This Recipe So Good
I started making this fish taco bowl YEARS ago on our very first Whole30, and first posted the recipe here in early 2017. Well, I am here to tell you that, even 6+ years later, I still love it every bit as much as I did on day one. NO. WAIT. That’s not true. Today I love it even more, because after 6+ years of this recipe, I’m still not tired of it. In fact, I still get excited when it’s on our dinner menu. How many meals can you say you’re still excited to eat regularly after 6+ years?Let’s talk ingredients and flavors. You’ve got pan-seared, chili-rubbed tilapia. You’ve got coconut-lime cauliflower rice. There’s red cabbage slaw, fresh mango salsa, and creamy guacamole. And on top? Tying all of that incredibleness together? A spicy (but not too much) chipotle aioli. Oh, mama.On top of being Whole30-compliant and paleo-friendly, this unbelievable fish taco bowl is also gluten free, grain free, dairy free, and sugar free. You heard me. You just found a dinner recipe full of wholesome, satisfying ingredients that almost everyone can enjoy.
Key Ingredients
Mango – Mango! Not enough recipes use mango, if you ask me. They give this dish an amazing tropical feel, especially when you pair them with the blackened fish. You’ll be transported instantly to a warm, sunny day with your feet in the sand and a margarita in your hand. I mean, without tequila, of course. Because Whole30.Fish – Tilapia, cod, and mahi-mahi will all work in this recipe, so use whatever you have or like or can find. They’re all good low-calorie, high-protein sources of vitamins and nutrients.Coconut Milk – Don’t worry. This fish taco bowl is NOT overwhelmingly coconut-flavored. You’ll get a slight hint, which just goes incredibly well with the tropical mango. It makes the aioli and the cauliflower rice rich and creamy, so don’t skip it!
Chef’s Tips
Massaging the cabbage with lime juice and salt is a really important step, so don’t skip it! It’ll affect the taste and texture of the slaw.Fish doesn’t take long to cook at all, so be careful not to overdo it! Since all the other components of the bowl just need to be combined, you can cook the fish last, that way you’re ready to eat as soon as it’s done!
Other Whole30 Recipes You’ll Love
Whole30 Beef StroganoffWhole30 Breakfast Meal PrepEgg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)65 Delicious Whole30 Recipes for the New YearTuscan Shrimp (Whole30, Paleo)Brussels Sprouts Salad (Whole30, Paleo)
