Paleo Fish Taco Bowls

INGREDIENTS

Fish

  • 24 ounces barramundi
  • 2 teaspoons chili powder
  • 1 tablespoon lime juice
  • 1 tablespoon avocado oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • black pepper to taste

Sauce

  • 1cup raw cashews soaked
  • 1tablespoon nutritional yeast
  • 1 1/2tablespoons lime juice
  • 1/4cup bone broth
  • 1/4cup filtered water
  • 1tablespoon coconut oil
  • 1 1/2teaspoons garlic powder
  • 1teaspoon chili powder
  • 1teaspoon onion powder

Bowls

  • cauliflower rice cooked
  • mixed greens or lettuce
  • sliced avocado for topping
  • cherry tomatoes for topping
  • lime wedges for topping
  • green onions for topping
  • sliced jalapenos for topping
  • black pepper to taste

INSTRUCTIONS

Sauce

  1. *Make the sauce first, as the cashews need time to be prepared!*
  2. Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.
  3. Add cashews and the rest of the ingredients to a high-speed blender. Blend on high speed until it looks smooth and creamy. Depending on what type of blender you have, you may need to scrape down the sides a few times.

Fish

  1. Rinse sea bass fillets with cold water and pat dry very well. Set to rest on a cutting board.
  2. Combine the rest of the fish ingredients in a small bowl and whisk to combine. Using a brush or your hands, cover the fillets evenly with the marinade.
  3. Heat a large frying pan on medium heat for 1 minute. Add oil and cook both filets for about 3 minutes on the first side and 2 minutes after flipping them over. You will notice they are flaky when touched with a fork. Remove the pan from the heat and set aside.

Bowls

  1. Layer some leafy greens or lettuce leaves in a bowl with cooked cauliflower rice. Top off with fish filets and desired toppings. Serve right away.

Author: themovementmenu.com/recipes/paleo-fish-taco-bowls/