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Paleo Fish Taco Bowls

These Paleo Fish Taco Bowls are such a well balanced meal! They are filled with delicious pan fried barramundi, lots of veggies, cauliflower rice, and topped off with a creamy cashew chipotle sauce!

Prep Time

        Prep time: 10 minutes
        Cook time: 10 minutes
        Yield: Serves 4


For the Fish:

    •    1/2 tsp cumin
    •    1/2 tsp sea salt
    •    1 tbsp lime juice
    •    1 tbsp avocado oil
    •    2 tsps chili powder
    •    black pepper to taste
    •    1/2 tsp onion powder
    •    1/2 tsp garlic powder
    •    4 pieces x Barramundi fillets, approx. 180-220gm each pieces

For the Sauce:

    •    1 tsp chili powder
    •    1 tbsp coconut oil
    •    kosher salt to taste
    •    1/4 cup bone broth
    •    1/4 cup filtered water
    •    1 1/2 tbsps lime juice
    •    1 tbsp nutritional yeast
    •    1 1/2 tsps garlic powder
    •    1 tsp onion onion powder
    •    3/4 cup raw cashews soaked

For the Bowls:

    •    black pepper to taste
    •    cauliflower rice cooked
    •    mixed greens or lettuce
    •    lime wedges for topping
    •    green  onions for topping
    •    sliced avocado for topping
    •    sliced jalapenos for topping
    •    cherry tomatoes for topping


For the Sauce:

  1. Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.
  2. Add cashews and the rest of the ingredients to a high speed blender. Blend on high speed until it looks smooth and creamy. Depending on what type of blender you have, you may need to scrape down the sides a few times.

For the Fish:

  1. Rinse sea bass fillets with cold water and pat dry very well. Set to rest on a cutting board.
  2. Combine the rest of the fish ingredients in a small bowl and whisk to combine. Using a brush or your hands, cover the filets evenly with the marinade.
  3. Heat a large frying pan on medium heat for 1 minute. Add oil and cook both filets for about 3 minutes on the first side and 2 minutes after flipping them over. You will notice they are flaky when touched with a fork. Remove the pan from the heat and set aside.

For the Bowls: Layer some leafy greens or lettuce leaves in a bowl with cooked cauliflower rice. Top off with fish filets, plenty of sauce, and desired toppings. Serve right away.

NOTES: Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.

This great family recipe is thanks to The Movement Menu at



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