Fish Taco Bowls

Mom confession:  I've had bloodwork done on a three of my kids for various reasons, and they always come up omega deficient.  We try to eat healthy, but I'm definitely lacking in my fish prep.  So, new goal, cook more fish.  Which is hard because I don't really like fish.  And neither do my children.  BUT, we all really enjoyed this recipe!!  I was probably more excited than I should have been.  ha ha.

The directions look kind of long, but really it was straightforward, and fast.


For the fish:

• 1 1/2 - 2 lbs rockfish
• 1/3 cup freshly squeezed lime juice (2-3 limes)
• 1/2-1 tsp dried chipotle powder
• 1tsp salt

For the crema:

• 1/2 cup paleo-friendly mayo (I get avocado mayo from costco)
• 1-2 TBS freshly squeezed lime juice (1/2 lime)
• 2-3 TBS freshly squeezed orange juice (1/2 orange)
• 1/4 tsp sea salt
• 1/8 - 1/4 tsp dried chipotle powder

For the slaw:

• 1 small head of cabbage, (purple, green, or some of each)
• 3 green onions, sliced thinly
• 1 cup loosley packed cilantro
• 3 TBS olive oil or avocado oil
• juice from 1 lime (2-3 TBS)
• 1/4 tsp cumin
• 1/4 tsp sea salt

For the bowls:

• Diced avocados
• pico de gallo
• Pepitas

1. Place the fish in a gallon sized zip lock bag.
2. Combine the lime juice, dried chipotle powder, and sea salt.  Pour it over the fish, and chill for 2-6 hours.
3. Combine all the ingredients for the crema and chill until ready to serve.
4. Shred the cabbage.
5. Cook the fish by grilling it over medium-high heat on a greased grill pan or a skillet over medium-high heat in a little coconut oil.
6. To assemble bowls, make a bed of cabbage slaw in each bowl.  Top with a couple pieces of fish, a couple scoops of salsa, avocado, and a sprinkle of pepitas.