Fish Taco Bowls

Cook time:
Serves 4 Ingredients: 1 cup - raw cashews, soaked (see instructions), 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, 24 ounces - barramundi fillets, 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, Cauliflower rice, cooked, Mixed greens or lettuce, Sliced avocado for topping, Cherry tomatoes for topping, Lime wedges for topping, Scallions for topping, Sliced jalapenos for topping, Black pepper to taste,
The Current Recipes
Family-Friendly

Barramundi Fish
Taco Bowls

  • 10m prep
  • 10m cook
  • Serves 4
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Aguas Frescas

  • Perfect for Working Lunch

  • Perfect for The Office

Ingredients

For the Sauce:
  • 1 cup raw cashews, soaked (see instructions)
  • 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
For the Fish:
  • 24 ounces barramundi fillets
  • 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
For the Bowls:
  • Cauliflower rice, cooked
  • Mixed greens or lettuce
  • Sliced avocado for topping
  • Cherry tomatoes for topping
  • Lime wedges for topping
  • Scallions for topping
  • Sliced jalapenos for topping
  • Black pepper to taste

Paleo, Whole30, or just plain delicious? You decide!

Bowls being “the new black” nowadays, there’s no better way to feed your taco-jones than with these savory southwestern flavors. Bonus: our barramundi has a naturally buttery flavor and mild aroma, so this dish is even suitable for work! Fish Taco Bowls recipe, food styling and photography by Monica Stevens Le of The Movement Menu.

  1. Step 1Make the creamy cashew-chili sauce first, as the cashews need time to prepare. If time is a factor, you may instead purchase sprouted (pre-soaked) cashews, available at Whole Foods Market and other retailers.
  2. Step 2If starting from scratch, soak raw cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.
  3. Step 3Add 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.
  4. Step 4Rinse sea bass fillets with cold water and pat dry very well. Set to rest on a cutting board.
  5. Step 5Combine 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.
  6. Step 6Heat 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.
  7. To Serve: 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.
Suggested sides
  • Black Beans
  • Pickled Veggies
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