Fish Taco Bowls

Nothing says spring like a good fish taco. Who doesn’t love a good taco or “Taco Tuesday”…right? I have put a spin on the traditional version and developed a Fish Taco Bowl that is both Paleo and Whole30 compliant. Are you jumping for joy yet? If not, you should be because this is such a easy, savory and delicious dish that brings all the traditional flavors of a real taco.

Anytime I crave comfort food, I always try to put a spin on it to align with my Paleo lifestyle. Most of the time, my new creations turn out just as good as the real thing. These bowls serve as a complete meal that is filled with all the flavors of spring. It is fresh, light and the perfect lunch or dinner. My husband is not a fish fan and really can’t stand when I make anything involving fish. This dish is the one exception, he loves this meal and will actually request it on a regular basis.

This bowl is filled with all the healthy goods, cod, cauliflower rice, fresh tomatoes, jalapenos, cabbage, Teri from No Crumbs Left, marinated onions, lime juice and cilantro. Cauliflower rice is the perfect rice substitute for this dish. My secret to make this rice incredible, is to add cilantro and lime juice. It brightens the whole dish up and pairs nicely with the cod. In addition, I am obsessed with adding No Crumbs Left, marinated onions. We keep these babies in a glass container in our fridge weekly. They are out of this world delicious and really kick up the flavor notch in this dish.

If you a craving some comfort food, give this dish a try. It can be whipped up in no time and serves as a great comfort meal when you are craving all things “TACOS.” I am sure your family will request this vibrant dish on a regular basis.


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Fish Taco Bowls

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 people 1x


A healthy twist on the fish taco.


  • 2 pieces Cod (or fish of choice)
  • 2 cups cauliflower rice
  • 2 tbsp fresh cilantro (chopped)
  • 1/4 cup red cabbage sliced or chopped
  • 1 jalapeno pepper (sliced)
  • 1/2 cup compliant guacamole
  • 1 tsp ghee
  • 1/2 cup No Crumbs Left marinated onions
  • 1 Roma Tomato (chopped)
  • 1 tsp salt
  • 1 tsp pepper


  1. Before cooking my fish, prep the bowl first, then cook the fish last. If you overcook Cod, it can get a bit chewy.
  2. Prep your jalapenos, tomatoes, and cabbage on your cutting board.
  3. Prepare Teri’s over @nocrumbsleft Marinated Onions (1 small red onion sliced thin 3/4 cup olive oil, 1 tbsp. of oregano and 1 tbsp of red wine vinegar. I usually prepare mine the night before and pop in the fridge for best results. Click the link above to go directly to her recipe).
  4. Heat skillet with 1 tsp of ghee over medium heat and add in your cauliflower rice. When the rice is almost done, add in cilantro and juice from one lime. Add salt and pepper to taste.
  5. Remove your cauli rice and add to your serving bowls. Next, add your cod filets to the skillet with olive oil and cook 4 minutes on each side. Keep an eye on these and try not to overcook. It should be opaque and flake easily with a fork.
  6. Build your bowl as desired (jalapenos, tomatoes, cabbage and guacamole) squeeze lime juice and sprinkle fresh cilantro over the top and serve.


Thank you Teri from No Crumbs Left for allowing me to use your awesome Marinated Onion recipe.

  • Category: Main Dish
  • Cuisine: Fish

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