4 servings

Fish Taco Bowl

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • Fish:
  • 24 ounces white fish (tilapia, orange roughy, etc.)
    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 (Green Giant makes a frozen version that you can microwave in 60 seconds)
    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


--- 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, unless you are making this the night before for a workweek lunch.

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