One of my favorite parts of living in Southern California was the food. Obviously the weather was the best part, but the food took a close second. There were so many unique and delicious foods, but my favorite Southern California classic was definitely the fish tacos. The classic fish taco is a corn tortilla stuffed with beer-battered fried fish, crunchy coleslaw, and topped with some sort of creamy, tangy sauce. Ahhhh they are to die for. Just perfection.
For this recipe, I decided to take the California fish taco and turn it into a healthy, paleo version and put it in a bowl! Tortillas are great and all, but sometimes paleo tortillas can be a hassle to make. I wanted this recipe to be something quick and easy for a weeknight meal.
These Baja Fish Taco Bowls are packed with deliciousness and have the perfect contrast of textures and flavors that you need for a true fish taco. The vibrant purple coleslaw is a salty, crunchy, tangy, and slightly spicy. The fish is quickly pan-seared for a flaky, buttery texture. The avocado crema is a beautiful combination of creamy, silky, and tangy. What more could you ask for?
- 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
- 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 don't 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.
- Avocado pieces.
- Avocado crema. You can pipe on the crema or just dollop some right on top!
Did you like the recipe? Let me know in the comments section below!