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PALEO FISH TACO BOWLS

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PALEO FISH TACO BOWLS



Let’s take a quick second to chat about Australis Barramundi The Better Fish and why I have decided to partner with them on this fabulous recipe.
They have committed themselves to sourcing sustainable sea bass how cool is that? Sea bass is not a fish that is easy to find from a sustainable source so I was very eager to work with The Better Fish and shedding a light and spreading the word.

Why are sustainable fishing practices so important? Well

We will have to produce 70 percent more food by 2050 this means that a decision like choosing barramundi over beef once a week can make a big difference.
Health experts recommend at least two servings of fish a week yet this would require four planet earths if we relied on wild fish alone sustainable is such an amazing choice.
Supporting scalable ecological innovation and making informed choices will create healthier and lower impact foods for everyone.

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It’s not everyday that I come up with delicious recipe ideas like this one: paleo fish taco bowls I will be honest  I was inspired by all of the delicious fish tacos I have been having around Southern California.
I knew I wanted to take my favorite things about fish tacos and incorporate them in a Whole30 compliant fish taco bowl instead.

This wasn’t too difficult to do as I already knew how delicious the creamy cashew chipotle sauce was going to be I have made different sauces with a similar base before so I knew I had to focus on nailing the fish marinade.

THESE TACO BOWLS ARE GOING TO REALLY CRANK UP YOUR TACO TUESDAY!


The best part about creating marinades is getting to use them in other recipes beyond the one you have just created I knew after creating this fish marinade I would be able to use it on broiled chicken thighs de-lish!

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I would assume you could batch make the spices in the marinade and simply add the wet ingredients when you are ready to re-make these Whole30 paleo fish taco bowls again it will be happening sooner than you think or using it as a marinade for another recipe.

The same can be said about the creamy cashew chipotle sauce I would imagine it tasting fantastic drizzled over eggs on top of a salad or with roasted veggies.

WHEN PALEO FISH TACO BOWLS TASTE BETTER THAN ACTUAL TACOS…


I know fish tacos are a thing if you will all around the country, not just here in Southern California.

Why not introduce: TACO BOWL TUESDAY instead?

You will get even more nutrition packed into one bite as you are getting leafy greens and cauliflower rice inside too How awesome does that sound?!

I cannot think of a better meal for your next Taco Tuesday than these paleo fish taco bowls make sure to cook them up for your friends and family the next time you want to impress them.

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If you are looking for a filling and nutritious one bowl meal look no further than these Whole30 paleo fish taco bowls you are going to be licking the plate clean and seriously guzzling down the cashew chipotle sauce.

This is probably one of my favorite Whole30 recipes that I have made to date do yourself a big favor and get to making these fabulous bowls today.

INGREDIENTS


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Fish

  • 24 ounces barramundi.
  • 2 teaspoons chili powder
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • black pepper to taste

Sauce

  • 1 cup raw cashews soaked 
  • 1 tablespoon nutritional yeast
  • 1 1/2 tablespoons lime juice
  • 1/4 cup bone broth
  • 1/4 cup filtered water
  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder

Bowls

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

INSTRUCTIONS


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Sauce

*Make the sauce first, as the cashews need time to be prepared!*
  • Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.
  • 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.

Fish

  • Rinse sea bass fillets with cold water and pat dry very well. Set to rest on a cutting board.
  • 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.
  • 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.

Bowls

  • Layer some leafy greens or lettuce leaves in a bowl with cooked cauliflower rice. Top off with fish filets 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.
  • For a great how to video on pan-frying fish, go ahead and check this one out!


Before You Go: Chopped Big Mac Salad: Whole30, Paleo, Keto

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