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Home Blog Dietary Concern Whole30

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

Cheryl Malik
Cheryl Malik Posted: 01/27/22 Updated: 03/20/22
5
/5
53 Comments
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DF Dairy Free GF Gluten Free LC Low Carb P Paleo 30 Whole30

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Pin graphic for Whole30 fish taco bowls
Pin graphic for Whole30 fish taco bowls
Pin graphic for Whole30 fish taco bowls
Pin graphic for Whole30 fish taco bowls
Pin graphic for Whole30 fish taco bowls
Pin graphic for Whole30 fish taco bowls
Pin graphic for Whole30 fish taco bowls
Pin graphic for Whole30 fish taco bowls
Pin graphic for Whole30 fish taco bowls
Pin graphic for Whole30 fish taco bowls
Pin graphic for Whole30 fish taco bowls
Pin graphic for Whole30 fish taco bowls
Pin graphic for Whole30 fish taco bowls

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!).

Overhead view of Whole30 fish taco bowl.

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.

Similar Recipes You’ll Love

Jerk Chicken Bowls with Mango Salsa and Coconut Rice

Whole30 Pork and Pineapple Bowls with Plantains, Coconut Cauliflower Rice, and Avocado Lime Mousse

Instant Pot Brisket Taco Bowls (Whole30, Paleo, Low Carb)

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!
Angled view of Whole30 fish taco bowl.

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!

Overhead view of Whole30 fish taco bowl.
5 from 34 votes

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.
  • 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

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Carolyn says

    Posted on 5/26/20 at 10:14 am

    Made this a few months ago and LOVED it! I want to make it again but it looks like the formatting has changed. The only category for ingredients is Blackened fish so all items are combined together. Can anyone help a girl out?

    Reply
  2. Cynthia Crise says

    Posted on 5/10/20 at 10:05 am

    I’ve made this recipe at least five times. The flavor combinations are amazing!5 stars

    Reply
  3. Melissa says

    Posted on 4/25/20 at 4:54 pm

    It doesn’t differentiate between the ingredients of one aspect of the dish versus the other aspects in my view. Is this an issue with my browser or is it really set up that way? I wanted to make the dish but have no clue what goes in the aioli versus something else.

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/24/21 at 9:53 am

      We fixed that issue, so sorry about that! Here are the aioli ingredients:
      -1/4 tbsp Whole30-compliant mayonnaise (preferably my garlic mayonnaise recipe)
      -1/2 teaspoon garlic powder
      -1/4 lime , juice of, plus more to taste
      -1 tablespoon full-fat coconut milk
      -1 tsp chipotle pepper in adobo sauce
      -1 teaspoon adobo sauce
      -1 tsp Salt5 stars

      Reply
  4. Nanette says

    Posted on 3/24/20 at 2:50 pm

    This recipe was bomb! I used cod and because I could not find adobo Chile’s without sugar I used 1.5 teaspoons of chipotle chili powder. That was the perfect spice more would have been two spicy for me. I used whole 30 approved mayo made with atacado oil in the aioli. This is a keeper!5 stars

    Reply
  5. Nikki says

    Posted on 2/13/20 at 11:36 am

    This recipe was AMAZING. A new favorite. The boyfriend and I are on a Whole30, and we both LOVED this recipe. I actually have never been a huge fish eater, but have been trying to branch out. We used tilapia from Costco we had in the freezer – thawed in cold water for 30 minutes – super easy. All the components of this recipe just blend perfectly together. Can’t rave enough!!

    Totally agree though the estimated time is if you have everything already prepped – it takes awhile to chop and mix all ingredients, even with 2 people. LOVE 40 Aprons recipes – have yet to let me down.5 stars

    Reply
  6. Jackie says

    Posted on 1/15/20 at 3:31 pm

    Is it supposed to read 1/4 cup mayo?

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 1/16/20 at 1:43 pm

      Yes. 🙂5 stars

      Reply
  7. Jennifer says

    Posted on 1/9/20 at 5:09 pm

    This sounds very good!
    How much mayo should be used? The recipe currently reads “1/4 Whole30-compliant mayonnaise (preferably my garlic mayonnaise recipe)”; is that 1/4 cup?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 3/3/21 at 9:56 am

      1/4 cup is correct 🙂5 stars

      Reply
  8. Su says

    Posted on 8/1/19 at 2:04 pm

    Hello! Can I use other type of fish? Maybe cod?
    Thanks!

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 8/4/19 at 10:28 am

      Yes, you can substitute any fish!

      Reply
  9. Hanna says

    Posted on 6/28/19 at 3:53 pm

    Wondering if you can use frozen cauliflower rice, just thawed, for fresh?

    Reply
  10. BetsyH says

    Posted on 6/20/19 at 5:59 pm

    Really tasty! Lots of great flavors give it a real tropical summery feel. Be aware that the prep time given is if you’ve got all the ingredients cut and measured. It took me about twice as long to prep this meal but if you’ve got the time it is so worth it!5 stars

    Reply
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