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