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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!).

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!).
Course Main Course
Cuisine Mexican
Keyword cauliflower rice, chipotle aioli, coconut, easy fish taco recipe, lime, mango salsa, paleo, whole30
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people
Calories 689 kcal
Author Cheryl Malik

Ingredients

Blackened Fish

Guacamole

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

Chipotle aioli

  • 1/4 tbsp Whole30-compliant mayonnaise (preferably my garlic mayonnaise recipe)
  • 1/2 teaspoon garlic powder
  • 1/4 piece lime , juice of, plus more to taste
  • 1 tablespoon full-fat coconut milk
  • 1 tsp chipotle pepper in adoboe sauce
  • 1 teaspoon adobo sauce
  • 1 tsp Salt

Mango Salsa

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

Red Cabbage Slaw

  • 1/4 piece head red cabbage , 2 cups, sliced thin or shaved
  • 1/2 piece lime juiced
  • 1 tsp Salt

Coconut-Lime Cauliflour Rice

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

Instructions

  1. Prepare each item for your Whole30 fish taco bowls:

Blackened Fish:

  1. 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:

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

Chipotle Aioli:

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

Mango Salsa:

  1. Combine all ingredients in a medium bowl.

Red Cabbage Slaw:

  1. 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:

  1. Fit your foot processor with the shredding blade or regular blade and feed chopped cauliflower in. Process until cauliflower resembles rice or couscous. 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 Whole30 Fish Taco Bowls:

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

Recipe Notes

You can combine the steps for the guacamole and the mango salsa: just mix all ingredients for both steps in a medium bowl and stir to combine. 

To save even more time, you can combine the guacamole and mango salsa ingredients with the red cabbage slaw: follow the directions for the red cabbage slaw first, since massaging the cabbage is important, and then combine the ingredients for the guacamole and the mango salsa. Stir to combine.

Nutrition Facts
Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice (Paleo)
Amount Per Serving (2 g)
Calories 689 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 30g188%
Cholesterol 86mg29%
Sodium 3653mg159%
Potassium 2099mg60%
Carbohydrates 53g18%
Fiber 12g50%
Sugar 27g30%
Protein 46g92%
Vitamin A 2860IU57%
Vitamin C 251mg304%
Calcium 165mg17%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.