Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice (Paleo)

These Whole30 fish taco bowls with mango salsa and chipotle aioli make an absolutely wonderful Whole30 dinner. Loaded with guacamole, mango salsa, red cabbage slaw, coconut-lime cauliflower rice, and spicy chipotle aioli, I promise this will become your favorite paleo fish recipe or Whole30 fish recipe. Pinky promise! This Whole30 fish taco bowls recipe is gluten-free, dairy-free, grain-free, and sugar-free. Nothin’ fishy about it (SORRY!).

What Makes This Recipe So Good

Ever since this Whole30 fish taco bowl recipe popped into my head, I have been unbearably excited to share it with you. Why? Well, let me describe the ingredients. You’ve got…

• pan-seared, chili-rubbed tilapia fillets over…
• coconut-lime cauliflower rice, topped with…
• red cabbage slaw…
• fresh mango salsa…
• guacamole, and…
• a spicy chipotle aioli.

I’m pretty sure this is the most appropriate use of this expression ever: holy guacamole. What I did was combine every delicious thing I could think of for a fish taco bowl, leaving no stone unturned. My internal dialogue went a little like this:

“Do we need this in here?”
“Yes.”
“Would adding that be too much?”
“NO.”

So, you’re welcome. I can’t even explain how beautifully the spiced, tender fish mingles with the creamy avocado, the oh-so-sweet mango, the rich coconut-lime cauliflower rice, the crunchy red cabbage… This’ll be the dish that makes you want to be on a Whole30 round forever.

It could be sleeting outside, and with one bite of this tropical fish bowl, you’re automatically transported to a sandy beach in Mexico, waiting patiently for that salty margarita you just ordered (only without the tequila, because, y’know. No alcohol on Whole30).

It gets better, though. On top of being Whole30 and paleo, this fish taco bowl is also gluten free, grain free, sugar free, and dairy free. Meaning almost everyone can enjoy this tasty goodness. All of this recipe’s deliciousness comes from wholesome ingredients that you can feel good amazing about, and it’ll make you feel fantastic, too. No bloating, no stuffed-so-full-you’re-miserable, no tummy aches, nada.

Other Whole30 Recipes You’ll Love

• Whole30 Beef Stroganoff
• Whole30 Breakfast Meal Prep
• Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)
• 65 Delicious Whole30 Recipes for the New Year
• Tuscan Shrimp (Whole30, Paleo)
• Brussels Sprouts Salad (Whole30, Paleo)

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

5 from 26 votes

The Original Whole30 Fish Taco Bowl with Mango Salsa and Chipotle Aioli (Paleo, Low Carb)

Prep:20 minutes

Cook:15 minutes

Total:35 minutes

These Whole30 fish taco bowls with mango salsa and chipotle aioli make an absolutely wonderful Whole30 dinner. Loaded with guacamole, mango salsa, red cabbage slaw, coconut-lime cauliflower rice, and spicy chipotle aioli, I promise this will become your favorite paleo fish recipe or Whole30 fish recipe. Pinky promise! This Whole30 fish taco bowls recipe is gluten-free, dairy-free, grain-free, and sugar-free. Nothin’ fishy about it (SORRY!).

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4 servings

Ingredients

For the Blackened Fish

• ▢ 2 tilapia fillets or cod, or mahi-mahi; about 1 pound
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ¼ teaspoon cumin
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 1 tablespoon coconut oil

For the Guacamole

• ▢ 2 avocados peeled, seeded, and diced
• ▢ ¼ cup diced red onion
• ▢ 2 tablespoons cilantro chopped
• ▢ 1 tablespoon lime juice plus more to taste
• ▢ 1 pinch salt plus more to taste

For the Chipotle Aioli

• ▢ ¼ cup Whole30-compliant mayonnaise store-bought or make your own
• ▢ ¼ cup full-fat coconut milk
• ▢ ½ teaspoon garlic powder
• ▢ 1 pinch salt plus more to taste
• ▢ 1 teaspoon chipotle pepper powder
• ▢ 1 squeeze lime juice plus more to taste; approximately 1 tablespoon

For the Mango Salsa

• ▢ 1 mango peeled, seeded, and diced
• ▢ 1 tablespoon cilantro chopped
• ▢ 2 tablespoons red onion chopped
• ▢ ½ tablespoon lime juice plus more to taste
• ▢ 1 pinch salt plus more to taste

For the Red Cabbage Slaw

• ▢ ¼ head red cabbage approximately 2 cups, sliced thin or shaved
• ▢ 1 tablespoon lime juice plus more to taste
• ▢ 1 teaspoon salt plus more to taste

For the Coconut-Lime Cauliflower Rice

• ▢ 1 head cauliflower stems removed, loosely chopped; approximately 3 cups
• ▢ 1 cup full-fat coconut milk
• ▢ 1 tablespoon lime juice plus more to taste
• ▢ 1 pinch salt plus more to taste

Instructions 

For the Blackened Fish

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

For the Guacamole

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

For the Chipotle Aioli

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

For the Mango Salsa

• Combine all ingredients in a medium bowl. Stir well to distribute ingredients thoroughly.

For the 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.

For the Coconut-Lime Cauliflower Rice

• Fit your food processor with the shredding blade or regular blade and feed chopped cauliflower in. Process until cauliflower resembles rice or couscous. Alternately, use pre-riced cauliflower.
• 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 assemble taco bowls.

Assemble Your Whole30 Fish Taco Bowls

• Spoon coconut-lime cauliflower rice into individual serving bowl. Spoon red cabbage slaw next to cauliflower rice. Top with fish fillet, guacamole, then mango salsa. Finally, top with chipotle aioli. Serve immediately.

Notes

• This recipe uses 1 small red onion and 1 bunch of cilantro total, divided between the mango salsa and the guac.
• You’ll need just under one full 14-ounce can of full-fat coconut milk, divided between the cauliflower rice and the chipotle aioli.
• You can combine the guacamole and the mango salsa – just mix all ingredients for both steps in one medium bowl and stir to combine. To save even more time, you can toss the red cabbage slaw in with the salsa and guac, too. Follow the directions for the red cabbage slaw first, since massaging the cabbage is important, and then add the ingredients for the guacamole and the mango salsa. Stir to combine.
• Make it Keto: Skip the mango salsa. I know, I know. It breaks my heart to say that, but mangoes just aren’t keto-friendly. Skipping the salsa will make this Whole30 Fish Taco Bowl roughly 588 calories, 21g total carbs, and 11g net carbs.

Nutrition Information

Serving: 1serving, Calories: 588kcal, Carbohydrates: 29g, Protein: 24g, Fat: 46g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 1020mg, Potassium: 1395mg, Fiber: 11g, Sugar: 12g, Vitamin A: 1516IU, Vitamin C: 97mg, Calcium: 88mg, Iron: 5mg, Net Carbs: 18g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik