Whole30 Fish Taco Bowl #healthy #paleo

Loads of veggies, cauliflower rice, and finished off with a smooth cashew chipotle sauce! Sign me up for this brisk and simple, nutritious, and tasty feast please!

We should take a fast second to visit about Australis Barramundi – The Better Fish, and why I've chosen to join forces with them on this marvelous recipe. They have subscribed to sourcing maintainable ocean bass. How cool is that?! Ocean bass isn't a fish that is anything but difficult to discover from a maintainable source, so I was anxious to work with The Better Fish and revealing an insight and getting the message out.

I realized I needed to take my preferred things about fish tacos and consolidate them in a Whole30 agreeable fish taco bowl.

This wasn't TOO hard to do, as I definitely knew how delightful the velvety cashew chipotle sauce would have been. I've made various sauces with a comparable base previously, so I realized I needed to concentrate on nailing the fish marinade.

The best part about making marinades is getting the chance to utilize them in different recipes past the one you've quite recently made. I knew in the wake of making this fish marinade, I'd most likely use it on seared chicken thighs… de-lish! The equivalent can be said about the velvety cashew chipotle sauce. I would envision it tasting incredible showered over eggs, over a plate of mixed greens or with cooked veggies-yum!

Also try our recipe Feta and Herb Crusted Salmon

These Paleo Fish Taco Bowls are such an all around adjusted supper! They are loaded up with tasty seared barramundi.

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

• 1 cup raw cashews soaked (see notes)
• 1 tablespoon nutritional yeast
• 1 1/2 tablespoons lime juice
• 1/4 cup bone broth- Find Here!
• 1/4 cup filtered water
• 1 tablespoon coconut oil
• 1 1/2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 teaspoon 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 filets 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.

Read more our recipe : Miso Chicken

For more detail : https://bit.ly/2JMrsyn