Fish Taco Bowl – Weblog

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Fish tacos are a favourite in our home. I make do-it-yourself grain-free cassava tortillas which might be AIP compliant after which add all the opposite parts of a satisfying taco: shredded lettuce, pickled onions and guacamole! This previous week after I was searching Pinterest, I got here throughout a recipe for “spicy fish taco bowls” and I instantly thought to myself, “Why did I by no means consider this?”

The chance to attempt them got here rapidly sufficient when one weeknight my husband recommended fish tacos for dinner and we had been out of my do-it-yourself cassava tortillas! Properly, let’s do fish taco bowls I recommended. This recipe took place fairly rapidly and now I like to make it regularly.

Though AIP doesn’t permit for lots of the everyday spices utilized in seasoning tacos like cumin and chilies, this taco bowl has a great deal of taste from the cilantro, garlic and lime! I additionally add slightly little bit of ganthoda powder (which is AIP compliant!) for an extra spicy kick. Nonetheless, if you happen to can’t supply it simply, you possibly can simply substitute it with floor ginger as a substitute. The recipe additionally works properly for meal prep as you possibly can put together the cauliflower rice, chop the veggies and in addition put together the sauce forward of time. Then all it’s worthwhile to do is to rapidly pan fry your fish and make a fast guacamole (or simply add sliced avocados!) and you’ll have a scrumptious fish taco bowl prepared very quickly! Yum!

Fish taco bowl from the side

Fish Taco Bowl


Creator: Indira Pulliadath

  • For the cauliflower rice:
  • 1 tablespoon avocado oil
  • 2 cups recent or frozen cauliflower rice
  • ¼ teaspoon sea salt
  • For the cilantro lime dressing:
  • ½ cup recent cilantro, chopped
  • 1 tablespoon lime juice (or lemon juice)
  • 2 tablespoon additional virgin olive oil
  • 1 tablespoon coconut milk
  • ⅛ teaspoon sea salt
  • For the guacamole:
  • 1 ripe avocado
  • 1 tablespoon lime juice (or lemon juice)
  • ¼ teaspoon sea salt
  • 1 tablespoon finely chopped crimson onion
  • 1 tablespoon additional virgin olive oil
  • For the pickled onions:
  • ½ of a crimson onion thinly sliced
  • ¼ teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon avocado or additional virgin olive oil
  • Cooking the fish:
  • Two 4-ounce filets of flounder or another white fish, thawed to room temperature
  • ¼ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ganthoda powder (or you should use floor ginger)
  • ¼ cup avocado oil
  • For assembling the tacos:
  • shredded lettuce
  • sliced avocados
  • picked crimson onions
  • Warmth a stainless-steel skillet and add the oil. When scorching, add the cauliflower rice and salt and stir to combine. Then cowl the pan with a lid and cook dinner for about 5 minutes (if utilizing recent cauliflower rice) or about 10 minutes (if utilizing frozen cauliflower rice) till the rice is cooked however nonetheless has a chunk to it. Flip the warmth off and preserve apart.
  • Add all of the substances right into a meals processor and mix till you get a liquid consistency. Preserve apart.
  • Add all of the substances to a big bowl and mash utilizing a potato masher (or you should use a mortar and pestle. Preserve apart.
  • Combine all of the substances in a small bowl and canopy and let sit for a couple of minutes.
  • Pat dry the fish filets utilizing paper towels. Sprinkle the salt, garlic powder and ganthoda powder (or floor ginger) on either side of the fish.
  • Warmth a stainless-steel skillet on medium warmth for five minutes till it is rather scorching. Now add the avocado oil and when the oil is scorching, place the 2 fish filets gently within the oil.
  • Cook dinner for about 4 minutes on one aspect (till it will get crisp on the underside and comes off simply) and flip and cook dinner for about 2 to three minutes on the opposite aspect. Switch cooked fish to a plate. Utilizing a knife chop the cooked fish into chunk measurement items. Preserve apart.
  • In two massive serving bowls, add 1 cup of the cooked cauliflower rice every, then add some shredded lettuce, sliced avocados and pickled onions. Subsequent place the fish equally within the two bowls. Drizzle the cilantro sauce on high of the fish. Place a dollop of guacamole in every bowl and in addition add the pickled onions on high. Serve instantly!
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    About Indira Pulliadath

    Indira Pulliadath is a dietary remedy practitioner (NTP) and an AIP Licensed Coach. Earlier than working as a Nutritionist, she labored as a researcher within the healthcare business for 15 years within the area of pharmacoeconomics. She began exploring therapeutic diets 5 years in the past when she was first recognized with rheumatoid arthritis. The illness just about crippled her, progressing very quickly to all her joints. Over a interval of two years, she tried a number of diets and different therapies, which didn’t assist her a lot. Lastly it was the AIP food plan that helped to cut back her ache and irritation drastically. As soon as she started to get higher, she determined to modify careers and grow to be a dietary therapist so she might assist different folks. When she shouldn’t be doing well being teaching or researching, she is experimenting in her kitchen! She likes to develop Paleo and AIP variations of her household’s favourite recipes. You’ll find her recipes on her weblog ‘Cook2Nourish’ and on her Youtube channel. She can also be lively on Instagram and Fb. Indira lives in Connecticut together with her husband and two teenage youngsters. As a household they get pleasure from mountain climbing within the lovely trails in and round Connecticut.