Fish Taco Bowl

Everything you like in a fish taco (except for the shell) can be found in this FISH TACO BOWL. Crunchy, sour, sweet, salty, spicy, creamy…this meal will have your taste buds dancing!

Fish Taco Bowl #paleo #cavegirlcuisine

Fish Taco Bowl


  • Sriracha Aioli:
  • 1/3 cup high-quality or homemade mayo
  • 1 tablespoon Sriracha (or homemade Sriracha)
  • 1 teaspoon fresh lime juice
  • Pineapple Salsa:
  • 1 cup diced pineapple
  • 1/4 cup diced red onion
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon sea salt
  • 1 teaspoon fresh lime juice
  • Quick Pickled Cukes or Radishes or Jalapeños:
  • 1/4 cup sliced cucumbers or radishes or jalapeños
  • 1/3 cup apple cider vinegar
  • 2/3 cup water
  • 1 teaspoon freshly ground black pepper
  • Remaining ingredients:
  • 1 tablespoon ghee, butter, or cooking oil of choice
  • 2, 6-ounce fish fillets of choice (cod, haddock, sea bass, etc)
  • 4 cups pre-sliced, non-dressed coleslaw mix (cabbage and carrot mix)
  • 1/2  avocado, sliced
  • 1/2 lime


  1. Prepare aioli, salsa, and pickled cucumbers an hour before (up to overnight) serving.
  2. Mix aioli ingredients. Cover and refrigerate. Mix salsa ingredients. Cover and refrigerate. Combine pickled ingredients. Cover and refrigerate.
  3. Pat down fish with a paper towel and season with salt. Melt ghee in a cast-iron skillet over medium-high heat. Place fillets skillet. Cook approximately 2-4 minutes per side, depending on the thickness. Fish should be flaky, opaque, and browned on both sides.
  4. Place a handful or two of coleslaw mix in bowls. Drizzle with aioli. Add fish, salsa, pickled cucumbers, and sliced avocado. Drizzle with any additional aioli and squeeze a little lime over each bowl. Season with a little salt one last time.
  5. Enjoy!

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