Paleo Baja Fish Taco Bowls
Ingredients
Rice, Fish, and Avocado for Bowls
-
1
cup
white rice or 4 cups cauliflower rice
-
24
oz
sea bass or another white fish
-
to taste
sea salt
-
to taste
ground black pepper
-
2
Tbsp
butter or ghee
-
1
avocado, chopped
Coleslaw
-
½
small
red cabbage, thinly sliced
-
3
small
onions, thinly sliced
-
2
limes, zested & juiced
-
¼
cup
cilantro, chopped
-
1
small
jalapeño, minced
-
1 ½
tsp
sea salt
-
½
tsp
garlic powder
-
1
Tbsp
apple cider vinegar
Avocado Crema
-
2
avocados
-
4
Tbsp
paleo mayo
-
1
lime
juiced
-
1
tsp
sea salt
-
1
tsp
garlic powder
Instructions
- Cook the rice according to package directions or sauté cauliflower rice in butter until soft.
- Pat fish fillets dry, slice into strips, and season with salt and pepper.
- In a large bowl, combine coleslaw ingredients and mix until soft.
- Blend avocado crema ingredients in a food processor until smooth.
- Melt butter or ghee in a skillet and cook fish strips for about 2 minutes per side until cooked through.
- Assemble the bowls with rice, coleslaw, avocado, fish, and avocado crema.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
50mg
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