Easy Fish Taco Bowls {Paleo, Whole30, Keto}

These healthy fish taco bowls are easy to prepare and packed with flavor!  Perfectly seasoned and tender,  flaky fish with a quick salsa, addicting sauce, avocados and veggies. These taco bowls are paleo, Whole30, and keto friendly. Perfect for a light quick dinner any day of the week.

I’ve definitely been loving “dinner in a bowl” lately!

Between these new burger bowls and sushi bowls and now today’s fish taco bowls, you’re going to love dinner in a bowl too!

I wanted to make these taco bowls super simple, but still with all the flavors you need for good fish tacos.

The fish is perfectly seasoned and can be baked in the oven or pan fried in a skillet.  The sauce comes together in seconds and so does the simple salsa.

Throw in some veggies and avocado (of course!) and you have the most delicious fish taco bowls!

What You Need to Make Easy Paleo Fish Taco Bowls

I divided the ingredients into categories so you can see what you’ll need for each component of the recipe.

Sauce:

• Kite Hill almond milk sour cream or other paleo friendly sour cream
• avocado oil mayo (homemade or purchased) 
• fresh lime juice, plus more to taste
• sriracha sauce, paleo friendly (I used yellowbird)
• garlic powder 
• taco seasoning
• Sea salt

Salsa:

• roma tomatoes
• purple onion
• garlic
• lime juice
• cilantro leaves
• Sea salt

Fish:

• cod fillets (or other white fish fillets)
• Sea salt 
• taco seasoning OR a mix of:
• chili powder
• cumin
• cayenne pepper

Remaning Ingredients:

• Bib or butter lettuce 
• purple cabbage
• avocados
• Lime wedges, for garnish
• cilantro, for garnish

How to Make These Paleo Fish Taco Bowls

First, prepare the sauce and salsa so you have them ready to go once the fish is done.  For the sauce, simply whisk all ingredients in a bowl and season with salt at the end to taste.  

For the salsa, combine all ingredients in a separate bowl.  Refrigerate both until ready to use.  

For the fish, you can either pan fry in a non stick skillet (non stick is important!) or bake in the oven.  

To oven bake, preheat your oven to 400°F.

Season the fish all over with sea salt and taco seasoning (or the seasoning blend) and rub in.  Place the fish on a parchment lined pan and drizzle with avocado or olive oil

Bake in the preheated oven for 12-15 minutes or until flaky and cooked.  If you want to broil at the end, broil on high for the last 2 minutes or so.

To cook fish in a skillet, season as in the directions above and heat a non stick skillet over medium heat and drizzle with avocado or olive oil.  

Once hot, add the fish and cook about 3-4 minutes per side, or until cooked through.  The fish doesn’t need to remain in one piece so if it breaks a little, this is fine.:

Fill four bowls with the butter lettuce, cabbage, salsa, fish (break it up into pieces) diced avocado and drizzle with the sauce, then garnish with lime wedges and cilantro, if desired.

How to Meal Prep These Fish Taco Bowls

You can easily prepare most of this recipe ahead of time if you want to meal prep.

I recommend cooking the fish right before serving for the freshest flavor.  Everything else can be done ahead of time (except for the avocado!)

The sauce and salsa can be stored in the refrigerator, covered, until ready to serve.  You can prep all the ingredients and save the assembly for the last minute.

If you want to cook the fish a day ahead of time, store it tightly covered in the refrigerator, then gently reheat either on the stovetop, oven or microwave before adding to the bowls.

I hope you’re ready for a quick, easy, healthy dinner that’s sure to become a favorite whenever you’re craving tacos!  Enjoy!

Easy Fish Taco Bowls {Paleo, Whole30, Keto}

Easy Fish Taco Bowls {Whole30, Paleo, Keto}

These healthy fish taco bowls are easy to prepare and packed with flavor! Perfectly seasoned and tender, flaky fish with a quick salsa, addicting sauce, avocados and veggies. These taco bowls are paleo, Whole30, and keto friendly. Perfect for a light quick dinner any day of the week.

Author: Michele Rosen

Prep Time: 15 minutes

Cook Time: 12 minutes

Course: Dinner, Lunch

Cuisine: keto, low carb, Mexican, Paleo, Whole30

Keyword: fish, keto, low carb, paleo, taco, whole30

Servings: 4 Bowls

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4.75 from 20 votes

Ingredients

Sauce:

• 1/4 cup Kite Hill almond milk sour cream or other paleo friendly sour cream
• 1/4 cup avocado oil mayo homemade or purchased
• 1 1/2 tablespoons fresh lime juice plus more to taste
• 1 1/2 - 2 teaspoons sriracha sauce paleo friendly (I used yellowbird)
• 1 teaspoon garlic powder
• 1/2 teaspoon taco seasoning
• Sea salt to taste

Salsa:

• 2 roma tomatoes diced
• 1/2 medium purple onion diced
• 3 cloves garlic minced
• 1 tablespoon lime juice or to taste
• 1/4 cup cilantro leaves minced
• Sea salt to taste

Fish:

• 4 cod fillets (or other white fish fillets)
• Sea salt
• 2 tablespoons taco seasoning OR use this spice blend:
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon cayenne pepper

Remaning Ingredients:

• Bib or butter lettuce
• 1 cup shredded purple cabbage
• 1 large or 2 small avocados diced
• Lime wedges for garnish
• Additional minced cilantro for garnish

Instructions

Make the sauce and salsa:

1. First, prepare the sauce and salsa so you have them ready to go once the fish is done. For the sauce, simply whisk all ingredients in a bowl and season with salt at the end to taste.
2. For the salsa, combine all ingredients in a separate bowl. Refrigerate both until ready to use.

Cook the Fish:

1. For the fish, you can either pan fry in a non stick skillet (non stick is important!) or bake in the oven.
2. To oven bake, preheat your oven to 400°F.
3. Season the fish all over with sea salt and taco seasoning (or the seasoning blend) and rub in. Place the fish on a parchment lined pan and drizzle with avocado or olive oil
4. Bake in the preheated oven for 12-15 minutes or until flaky and cooked. If you want to broil at the end, broil on high for the last 2 minutes or so.
5. To cook fish in a skillet, season as in the directions above and heat a non stick skillet over medium heat and drizzle with avocado or olive oil.
6. Once hot, add the fish and cook about 3-4 minutes per side, or until cooked through. The fish doesn’t need to remain in one piece so if it breaks a little, this is fine.

Assemble the Taco Bowls:

1. Fill 4 bowls with the butter lettuce, cabbage, salsa, fish (break it up into pieces) diced avocado and drizzle with the sauce, then garnish with lime wedges and cilantro, if desired. Serve right away and enjoy!

Recipe Notes

Note - you can prepare the sauce and salsa the day before to save time, just store them covered in the refrigerator until ready to serve.

Nutrition

Calories: 335kcal

Carbohydrates: 13g

Protein: 28g

Fat: 20g

Saturated Fat: 3g

Trans Fat: 1g

Cholesterol: 67mg

Sodium: 429mg

Potassium: 1090mg

Fiber: 6g

Sugar: 4g

Vitamin A: 1559IU

Vitamin C: 32mg

Calcium: 93mg

Iron: 3mg

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Want More Paleo Fish and Seafood Recipes?  Try One of These!

Fish Piccata 

Spinach Artichoke Salmon

Honey Garlic Salmon

Shrimp Fried Cauliflower Rice 

Tuscan Garlic Shrimp

Garlic Shrimp Scampi 

Lemon “Butter” Scallops with Herbed Cauliflower Rice

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