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–+ servings
Overhead view of Whole30 fish taco bowl.

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!).
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Yield:4 servings

Ingredients

For the Blackened Fish

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

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

Serving Size: 1serving | Calories: 588cal | Protein: 24g | Fat: 46g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1020mg | Potassium: 1395mg | Total Carbs: 29g | Fiber: 11g | Sugar: 12g | Net Carbs: 18g | Vitamin A: 1516IU | Vitamin C: 97mg | Calcium: 88mg | Iron: 5mg
Recipe By:Cheryl Malik