Paleo Baja Fish Taco Bowls

• Gluten free

• Seafood

  • 24 oz Sea bass

• Produce

  • 3 Avocado
  • 1/4 cup Cilantro
  • 1 Jalapeno, small
  • 3 Lime
  • 3 Onions, small
  • 1 1/2 tsp Powdered garlic
  • 1/2 Red cabbage, small

• Condiments

  • 4 tbsp Paleo mayo, homemade or store-bought

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 1 Black pepper, ground
  • 1 Sea salt
  • 2 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Dairy

  • 2 tbsp Butter or ghee

Found on kitscoastal.com

Description

Ingredients

• 1 cup white rice (or 4 cups cauliflower rice for paleo)
• 24 oz sea bass (or another white fish)
• Sea salt
• Ground black pepper
• 2 Tbsp butter or ghee
• 1 avocado, chopped
• ½ small red cabbage, thinly sliced
• 3 small onions, thinly sliced
• 2 limes, zested & juiced
• ¼ cup cilantro, chopped
• 1 small jalapeño, minced
• 1½ tsp sea salt
• ½ tsp garlic powder
• 1 Tbsp apple cider vinegar
• 2 avocados
• 4 Tbsp paleo mayo (homemade or store-bought)
• 1 lime, juiced
• 1 tsp sea salt
• 1 tsp garlic powder

Directions

• Cook rice according to package directions. If using cauliflower rice, sauté in a bit of butter or ghee for a few minutes over medium heat until soft.
• While rice is cooking, continue with the rest of the recipe.
• Pat fish fillets dry, slice into strips, and season both sides with a little salt and pepper.
• Set aside.
• Place all ingredients into a large mixing bowl.
• Using your hands, mix and massage the coleslaw until it is soft. This usually takes about 2 minutes.
• Set the coleslaw aside.
• Place all ingredients into a food processor.
• Blend for a few minutes until smooth, scraping down the sides as needed.
• Alternately, if you dont have a food processor, you can combine the ingredients in a small mixing bowl and mash the avocado with a fork. Mix and mash until smooth. This method will give you more of a guacamole texture instead of a creamy, smooth texture.
• Set the avocado crema aside.
• Melt butter or ghee in a large skillet over medium-high heat.
• Once the pan is hot, carefully place the strips of fish into the skillet.
• Cook fish strips for about 2 minutes per side for ¼ to ½ inch thick fillets, or until the sides are browned and the flesh is opaque and flakes easily. Adjust cooking time based on the thickness of your fillets. Flip the fish carefully using a spatula or silicon-tipped tongs.
• Carefully remove the fish strips to a plate.
• Rice.
• Coleslaw.
• Avocado pieces.
• Fish.
• Avocado crema. You can pipe on the crema or just dollop some right on top!