This healthy fish taco bowl features seasoned white fish, fresh mango salsa, cilantro-lime cauliflower rice, and a chipotle-lime mayo. It’s a Whole30- and paleo-friendly weeknight dinner you’ll want all summer long — and year-round.
I love experimenting with fish in new ways, and these healthy fish taco bowls quickly earned a spot on our dinner rotation — and nobody complained. If you enjoy the flavors of fish tacos but want to skip the tortillas, this bowl delivers everything you want: bright mango salsa, crunchy cabbage, creamy avocado, and tender seasoned fish on a bed of cilantro-lime cauliflower rice. It’s fresh, flavorful, and easy to prepare.
Don’t be intimidated by the ingredient list — most components are quick to put together, and you can streamline the process by using pre-riced cauliflower. The result is no more work than making classic fish tacos, but lighter and just as satisfying.
What’s in these taco bowls
- Seasoned white fish fillets
- Fresh mango salsa
- Cilantro-lime cauliflower rice
- Chipotle-lime mayo sauce
- Red cabbage
- Avocado or guacamole
- Fresh lime and sliced jalapeños
In this recipe we bake the fish. While fish tacos are often grilled or fried, oven-roasting is a reliable, quick method that keeps the fish moist and tender without the hassle of a grill or deep frying.
How to prepare
Chop and prep your toppings before you start cooking so everything is ready when the fish and rice are finished. Save the avocado for last to prevent browning.
Chipotle Lime Mayo
Combine the mayo, lime juice, chili powder, and a pinch of cayenne if you like heat. Add a little water (about ½ teaspoon) to thin the sauce for easy drizzling. Set aside.
Mango Salsa
Mix diced mango, minced red onion, chopped cilantro, seeded and minced jalapeño, lime juice, and a pinch of salt. Taste and adjust lime and salt as needed, then set aside to let the flavors meld.
Baked White Fish Fillets
Preheat the oven to 375°F (190°C).
Place fish in a baking dish and rub both sides with oil. Sprinkle half the taco seasoning and salt on one side, flip the fillets, and rub the remaining seasoning on the other side. Bake for about 15 minutes, or until the fish is opaque and flakes easily with a fork. Flake into bite-sized pieces.
While the fish bakes, make the cilantro-lime cauliflower rice. Heat oil in a large skillet, add frozen riced cauliflower, and cook, stirring frequently, until the florets are tender and excess moisture evaporates—about 10 minutes. Season with salt, then turn off the heat and stir in fresh lime juice and chopped cilantro. Adjust seasoning to taste.
Assembling the bowls
Divide the cilantro-lime cauliflower rice between two large bowls or plates. Top with flaked fish, mango salsa, red cabbage, sliced avocado, jalapeño, and cilantro leaves. Drizzle with chipotle-lime mayo and serve with lime wedges. I usually drizzle the fish, rice, and cabbage, but add as much sauce as you like.
Make-ahead tips
The baked fish is best served fresh from the oven. If you’re using regular rice, you can cook it ahead; cauliflower rice is best cooked just before serving. Mango salsa and the mayo can be prepared in advance and refrigerated. Chop most toppings ahead of time, but slice the avocado right before serving.
Cooking tips
- Use a mild white fish like barramundi, Alaskan cod, mahi-mahi, or halibut for the best results. Tilapia also works. Choose wild-caught, sustainable options when possible.
- Plan to buy fish no more than a day before cooking to ensure freshness.
- White fish cooks quickly and can dry out if overcooked. Do not exceed an internal temperature of 145°F (63°C).
- Store leftovers in an airtight container in the refrigerator and consume within 3–4 days.
Healthy Fish Taco Bowls with Chipotle Lime Mayo
These Whole30- and paleo-friendly fish taco bowls combine mango salsa, chipotle-lime mayo, avocado, red cabbage slaw, and cilantro-lime cauliflower rice for a light, flavorful Mexican-inspired meal. Gluten-free, dairy-free, grain-free, and refined sugar-free.
main, Main Course
Mexican
baked fish tacos, fish taco bowl, taco bowl recipe
Ingredients
Mango Salsa
- 1 cup mango, peeled and cubed (about 1 large mango)
- 2 tbsp red onion, minced
- 2 tbsp cilantro, chopped
- ½ tbsp jalapeño, seeded and minced
- 1 tbsp lime juice
- Pinch of salt
Chipotle Lime Mayo Sauce
- ¼ cup mayonnaise
- 1 tbsp lime juice
- 1 tsp chili powder
- Pinch of cayenne pepper (optional)
Fish
- 2 fillets barramundi or other white fish
- 1 tbsp avocado or olive oil
- 2½ tsp taco seasoning
- ½ tsp sea salt
Cilantro Lime Cauliflower Rice
- 1 tbsp avocado or olive oil
- 6 cups frozen cauliflower rice
- 2 tbsp lime juice
- ¼ cup cilantro, chopped
- ½ tsp sea salt
Toppings
- ½ jalapeño, sliced
- 1½ cups red cabbage, chopped
- ½ avocado, sliced
- ½ cup cilantro leaves, roughly chopped
- + any favorite taco toppings
Instructions
- Preheat oven to 375°F (190°C).
- Chop and prep all toppings; wait to slice the avocado until serving.
- Make the mango salsa: combine the mango, red onion, cilantro, jalapeño, lime juice, and salt in a bowl and set aside.
- Make the chipotle-lime mayo: combine mayo, lime juice, chili powder, and optional cayenne; add a splash of water to thin for drizzling and set aside.
- Prepare the fish: rub fillets with oil, season with taco seasoning and salt on both sides, and bake for about 15 minutes until the fish flakes easily. Flake into pieces.
- Make the cauliflower rice: heat oil in a skillet, cook frozen riced cauliflower for about 10 minutes until tender and the moisture evaporates. Season with salt, then stir in lime juice and cilantro.
- Assemble bowls: divide cauliflower rice between bowls, top with flaked fish, mango salsa, cabbage, avocado, jalapeño, and cilantro. Drizzle with chipotle-lime mayo and serve.
Recipe Notes
- Choose a mild white fish such as barramundi, Alaskan cod, mahi-mahi, halibut, or tilapia. Opt for wild-caught, sustainable fish when possible.
- Purchase fillets no more than one day before cooking to ensure freshness.
- White fish cooks quickly and can dry out; avoid exceeding an internal temperature of 145°F (63°C).
- Store leftovers in an airtight container in the refrigerator and use within 3–4 days.
If you try this paleo fish taco bowl recipe, please rate it and leave a comment — feedback is always appreciated!
More healthy summer recipes from the blog you will love:
- Watermelon Salad with Feta
- Zucchini Salad with Mint and Feta
- Israeli Salad
- Chickpea Salad
- Mexican Street Corn Salad
- Roasted Eggplant Salad