This Fish Taco Bowl is a Whole30 and paleo-friendly take on a classic favorite, delivering all the vibrant flavors of fish tacos without the tortilla. Featuring tender white fish, mango salsa, cauliflower rice, and a smoky chipotle lime mayo, it’s a nutritious and satisfying low-carb meal that’s perfect for summer dinners or meal prep.

Full 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)

• Water (as needed to thin)

Fish:

• 2 fillets barramundi (or your favorite white fish like cod, halibut, tilapia)

• 1 Tbsp avocado oil (or olive oil)

• 2½ tsp taco seasoning

• ½ tsp sea salt

Cilantro Lime Cauliflower Rice:

• 1 Tbsp avocado oil (or olive oil)

• 6 cups frozen cauliflower rice

• 2 Tbsp lime juice

• ¼ cup cilantro, chopped

• ½ tsp sea salt

Toppings (optional):

• ½ jalapeño, sliced

• 1½ cups red cabbage, chopped

• ½ avocado, sliced

• ½ cup cilantro leaves, roughly chopped

• Lime wedges, extra toppings as desired

Directions

1. Preheat oven to 375°F (190°C).

2. Make mango salsa: Mix mango, red onion, cilantro, jalapeño, lime juice, and salt. Set aside.

3. Make chipotle lime mayo: Mix all sauce ingredients in a small bowl. Add a splash of water to thin if necessary. Set aside.

4. Prepare fish: Rub fillets with oil and season with taco seasoning and salt on both sides. Bake for 15 minutes, or until fish flakes easily with a fork. Flake into bite-size pieces.

5. Make cauliflower rice: Heat oil in a skillet. Cook cauliflower rice, stirring often, for 10 minutes until tender and water evaporates. Stir in lime juice, cilantro, and salt. Adjust seasoning.

6. Assemble bowls: In each bowl, layer cauliflower rice, flaked fish, mango salsa, and toppings. Drizzle with chipotle lime mayo and serve with lime wedges.

Nutrients (per serving)

• Calories: 605 kcal

• Fat: 44g (Saturated fat: 6g)

• Carbohydrates: 50g

• Fiber: 16g

• Sugars: 25g

• Protein: 13g

• Sodium: 1539mg

• Potassium: 2020mg

• Vitamin A: 2508 IU (50% DV)

• Vitamin C: 326mg (395% DV)

• Calcium: 151mg (15% DV)

• Iron: 3mg (17% DV)

The Heart of the Bowl: Flavorful White Fish

This recipe uses barramundi, a tender, buttery white fish known for its mild flavor and high omega-3 content. It’s a fantastic option for baking because it flakes easily and absorbs seasoning beautifully. However, it’s flexible—cod, tilapia, or halibut work just as well.

The fish is coated in avocado oil, taco seasoning, and sea salt, then roasted until it’s just cooked through and can be easily pulled apart with a fork. The spice blend gives it a gentle kick that contrasts nicely with the sweetness of the mango salsa and the creaminess of the mayo. Baking is the preferred method here for both ease and healthfulness, but you can absolutely grill or pan-sear it if you prefer a charred edge or crispier finish.

Sweet Mango Salsa: The Bright Star

Few things elevate seafood like fruit, and in this case, ripe mango steals the show. Tossed with minced red onion, jalapeño, fresh cilantro, and lime juice, this salsa is both sweet and tart with a tiny burst of heat. It adds a juicy, refreshing pop to the bowl that balances out the richer elements like the mayo and the avocado.

Make this salsa first so the flavors have time to meld while everything else cooks. If you like things spicier, don’t seed the jalapeño—or use more than one for an extra kick. On the flip side, if mango isn’t in season, pineapple or even diced peaches can make delicious substitutes.

Chipotle Lime Mayo: The Creamy Kick

Every good taco (or taco bowl) needs a creamy element, and this chipotle lime mayo brings just the right smoky richness. Made with just a handful of pantry staples—mayonnaise, lime juice, chili powder, and a pinch of cayenne—it delivers bold flavor without much effort. A splash of water can thin it slightly to drizzle, or you can serve it dolloped generously on top.

To keep the recipe Whole30-compliant, make sure you’re using a compliant mayo or make your own with avocado oil, egg, and lemon juice. The sauce doubles beautifully as a dip for veggies or roasted potatoes, so feel free to make extra.

Cauliflower Rice: The Low-Carb Base That Works

Traditional taco bowls often start with rice, but here cauliflower rice does the heavy lifting—absorbing the flavors of lime and cilantro while offering a lighter, more vegetable-forward foundation. Cooking the frozen rice in avocado oil helps it get tender while releasing excess moisture. Adding lime juice and chopped cilantro just before serving transforms it from plain to punchy, giving it that unmistakable taco flavor profile.

You could also mix in some green onion or garlic for additional depth, or even add shredded coconut or lime zest for a tropical flair. Whatever your spin, the cauliflower rice is key to keeping the bowl filling without feeling heavy.

Optional Toppings: Crunch, Cream, and Color

While the essentials are already delicious, toppings take this bowl to the next level. Thinly sliced red cabbage adds crunch and color. Creamy avocado offers satisfying richness and heart-healthy fats. A few fresh jalapeño slices bring heat, and extra cilantro and lime wedges brighten everything up. These elements are optional, but they create a more dynamic eating experience—each bite just a little different from the last.

You can also add pickled red onions, radishes, or a scoop of guacamole if you’re feeling fancy. This bowl is wonderfully customizable depending on what you have on hand and how you want it to feel—lighter and fresher, or more comforting and filling.

Meal Prep & Leftovers: A Great Make-Ahead Option

One of the best parts about this Fish Taco Bowl is how well it lends itself to meal prep. All the components—fish, salsa, cauliflower rice, and mayo—can be made ahead of time and stored separately in the fridge. When you’re ready to eat, just reheat the fish and rice, then assemble with fresh toppings and sauce.

This also makes a great next-day lunch, with the bold flavors holding up beautifully. You could even wrap it all in lettuce leaves for a taco-style hand-held version. It’s flexible, delicious, and satisfying even straight from the fridge.

Nutrition Breakdown: A Powerhouse Bowl

This bowl proves that nutritious doesn’t mean boring. Each serving clocks in at approximately 605 calories, thanks to healthy fats from the fish, avocado, and mayo, and a generous amount of fiber and vitamins from the cauliflower, mango, and herbs. It’s got 44g of fat (mostly unsaturated), 50g of carbohydrates (with a whopping 16g of fiber, largely from fruits and vegetables), and 13g of protein from the fish.

It’s also rich in vitamin C (326mg per serving, nearly four times your daily value), vitamin A, and potassium, supporting immunity, hydration, and energy levels. Sodium is on the higher end at 1539mg, mostly from seasoning and sauces—easily adjustable if needed.

Conclusion: A Feel-Good Favorite

This Fish Taco Bowl is everything you want from a satisfying meal: bold flavor, vibrant color, nourishing ingredients, and a little bit of heat and cream to tie it all together. Whether you’re eating Whole30, following a paleo plan, or just want to clean up your tacos without sacrificing taste, this recipe offers a balanced and deeply satisfying solution.

It’s food that’s healthy but indulgent, structured yet playful. Make it once, and you might find yourself making it on repeat—especially when mangoes are ripe and the days are warm.