Fish Taco Bowls (Paleo, Keto)
Crispy battered fish & tangy sauce over lightly sauteed cabbage and pumpkin seeds. Pack into a paleo tortilla or over a bed of greens & drizzle in sauce.
Taco Tuesday has quickly come to be one of my favorite days of the week. These fish tacos, in particular, have stolen my heart. I can't get enough. With Cinco de Mayo right around the corner, what better time to share this refreshing recipe with you.
Time management is key to making these a success. I make my batter first, and while the flaky white fish is frying nicely in my skillet, I scramble around the kitchen making my own guacamole and assembling all the delicious toppings. As you can see, sometimes time management isn't my forte and I forget to buy tortillas to make my tacos and it ends up as a fish taco bowl, but equally as delicious.
Whether you make a fish taco bowl, or fish tacos, I have no doubt that you will enjoy this crispy battered fish and tangy Sriracha sauce over lightly sauteed cabbage and pumpkin seeds. Just layer on all the ingredients, pack into a paleo-compliant wrap (if you remember to pick them up from the store) or a bed of greens, and drizzle in sauce. Don't forget to add Siete's Lime Tortilla Chips for extra crunch. You will love them!
Fish Tacos/ Bowls:
1 ½ lbs wild-caught, Alaskan cod fillets.
½ cup arrowroot flour
¼ cup coconut flour
½ cup grass-fed butter, or cooking oil of choice
1 cup distilled water, or unsweetened nut milk
1 teaspoon garlic, crushed
1 teaspoon salt
½ teaspoon pepper
½ cup Primal Kitchen Mayo
2 Tablespoons Sriracha
2 Tablespoons Lime juice
1 teaspoon garlic powder
Salt and pepper to taste
Siete Almond Flour Tortillas
or: 2 cups mixed leafy greens
Shredded grass-fed (or raw) cheese-- optional
Diced red onion
- In a large bowl, mix arrowroot flour, coconut flour, eggs, water, garlic, salt and pepper until combined.
- Cut cod fillets into thin strips (or however you would like your fish to be in your tacos)
- In a skillet, heat grass-fed butter or cooking oil of choice over a high heat.
- When the pan is very hot, dip cod fillets into the batter, coating all sides, and drop them into the skillet.
- Allow battered fish to cook for 4 minutes each side, or until white and flaky inside.
- When the fish is cooked, remove from the skillet and set aside on a paper towl.
- Throw mixed cabbage and pumpkin seeds into the hot skillet and saute for 3 minutes until slightly cooked.
- Make the taco sauce by simply mixing together mayonnaise, sriracha, lime juice, garlic, salt and pepper until smooth and creamy.
- Heat tortillas for 1-2 minutes in a toaster oven until warm.
- Place battered fish and any additional toppings on your tortilla or over a bed of greens, add all the toppings, drizzle with sauce and enjoy! Repeat as many times as you fancy :)
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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