PALEO FISH TACO BOWLS #diet #veggies

PALEO FISH TACO BOWLS #diet #veggies

These paleo fish taco bowls are such an even feast! They are loaded up with delectable sautéed barramundi, otherwise known as The Sustainable Seabass® filets, heaps of veggies, cauliflower rice, and finished off with a rich cashew chipotle sauce! Sign me up for this speedy and simple, nutritious, and delightful supper please!

It's not ordinary that I think of delectable formula thoughts like this one: paleo fish taco bowls. I'll be straightforward… I was roused by the entirety of the scrumptious fish tacos I've been having around Southern California.

I realized I needed to take my preferred things about fish tacos and join them in a Whole30 consistent fish taco bowl. This wasn't TOO hard to do, as I definitely knew how delectable the velvety 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.

Also Try Our Recipe : CHICKEN DETOX SOUP

PALEO FISH TACO BOWLS #diet #veggies

INGREDIENTS
Fish

  • 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

Sauce

  • 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

Bowls

  • 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

INSTRUCTIONS
Sauce

  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.

Fish

  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.

Bowls

  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 : bit.ly/2TnAqYS

Read More Our Recipe : PERSIAN CHICKPEA COOKIES WITH PISTACHIO (NAN-E NOKHODCHI)

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