Paleo Fish Taco Bowls (Whole30, GF + Dairy-Free)

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Author: Justin + Erica Winn
A quick and easy way to enjoy the flavors of fish tacos and slaw!
Print Recipe


For the fish:

  • 1.5 lbs flaky white fish (try cod or halibut)
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/4 tsp cumin
  • 1/4 tsp ground pepper
  • 2 tbsp grass-fed butter (or sub ghee or coconut oil)

For the rest of the bowls:

  • 4 cups cabbage, shredded
  • 4 cups kale, chopped
  • 1 lime, juice of
  • 2 avocados, cubed
  • salt and pepper, to taste
  • 1/2 cup salsa
  • 1/2 cup fresh cilantro, chopped
  • 1 cup white rice (optional)


  • Place all of the seasonings for the fish tacos in a small bowl and mix until they are evenly combined.
  • Place fish in a glass dish, and add the seasoning mix. Work the seasoning into the fish with your hands. Cover and place in the fridge. Let fish marinate for at least 15 minutes and up to 24 hours.
  • Make the slaw by placing cabbage, kale, lime juice, avocado, salt and pepper in a large mixing bowl and mix them up until the avocado gets a little broken down but stays mostly chunky. Set aside till you're ready to plate.
  • Heat a large skillet over medium heat and let your butter, ghee or coconut oil heat up and melt in the pan. Transfer your fish to the heated skillet. Let the fish get to sizzling. Cook for 2-4 minutes.
  • Flip and cook for another 2-4 minutes. Turn your burner off once the fish is done. It will be flaky and you can break it up into smaller pieces in the pan. 
  • Make your bowls. Start with the slaw in the bottom of your bowls, add optional rice and top with fish. Garnish with salsa and fresh cilantro.