PALEO FISH TACO BOWLS #healthydiet #veggies

PALEO FISH TACO BOWLS #healthydiet #veggies

These paleo fish taco bowls are such an all around adjusted feast! They are loaded up with flavorful seared barramundi, otherwise known as The Sustainable Seabass® filets, heaps of veggies, cauliflower rice, and finished off with a smooth cashew chipotle sauce! Sign me up for this snappy and simple, nutritious, and delectable supper please!

This wasn't TOO hard to do, as I definitely knew how flavorful the smooth cashew chipotle sauce would have been. I've made various sauces with a comparable base previously, so I realized I needed to concentrate on nailing the fish marinade.

The best part about making marinades is getting the opportunity to utilize them in different plans past the one you've quite recently made. I knew subsequent to making this fish marinade, I'd almost certainly use it on seared chicken thighs… de-lish!

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PALEO FISH TACO BOWLS #healthydiet #veggies


  • 24 ounces barramundi FIND HERE!
  • 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


  • 1 cup raw cashews soaked (see notes)
  • 1 tablespoon nutritional yeast
  • 1 1/2 tablespoons lime juice
  • 1/4 cup bone broth- Find Here!
  • 1/4 cup filtered water
  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder


  • 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


  1. *Make the sauce first, as the cashews need time to be prepared!*
  2. Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.
  3. 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.


  1. Rinse sea bass fillets with cold water and pat dry very well. Set to rest on a cutting board.
  2. 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.
  3. 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.


  1. 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.

For more detail :

Read More Our Recipe : TUNA & WHITE BEAN SALAD

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