Fish Taco Bowls

Hey everyone!!! Ready to make the easiest and yummiest fish taco bowls in all the land? Your first thought might be…but where’s the taco? Haha. Well this recipe is for when you want the flavor and essence of a fish taco, but want to have it all in a bowl instead of a tortilla! This dish is the perfect combination of sweet and savory and you can make it your own by adding additional toppings to your bowl.

This recipe is part of a paid partnership that I’m doing with Primal Kitchen, and this page does contain affiliate links to the products I’ve used. I absolutely love Primal Kitchen and have been using their products for years, so this partnership was such a fun project to work on with them! Plus they were kind enough to give me a discount code for you all to use when shopping with them. Simply enter code CHRISTINE10 at checkout to get those savings.

Anyways, cannot wait for you all to try this dish because it is so dang tasty and truly quick and easy to make. And if you’re more of a visual learner, I’ve also linked my YouTube video HERE that shows a step by step tutorial of this recipe. Happy cooking everyone!

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What You Need:

For the Fish

• 1 lb Cod (or other white fish of your choice), cut into bite sized pieces

• 2 small shallots, thinly sliced

• 1/4 cup Primal Kitchen No Soy Teriyaki Sauce

• 3 tbsp Primal Kitchen Avocado Oil

For the Cauliflower Rice

• 2 cups riced cauliflower

• 1 tbsp Primal Kitchen Avocado Oil

• 1/3 cup chicken broth

• 1 tsp garlic powder

• 1 tsp onion flakes

• 1 tsp umami seasoning

• Salt to taste

For the Bowl Components

• 1 small green cabbage, thinly sliced

• 1 small red cabbage, thinly sliced

• 1 small watermelon radish, thinly sliced

• Primal Kitchen No Soy Teriyaki Sauce

• Primal Kitchen Tartar Sauce

What To Do:

For the Cauliflower Rice

• Heat skillet over medium-high heat, then add avocado oil

• Add riced cauliflower, garlic powder, onion flakes, and umami seasoning to skillet and sauté for 7 minutes, stirring frequently

• Add chicken broth and gently stir to combine

• Reduce heat and let simmer, covered, for 11 minutes or until all liquid has absorbed

• Add salt to taste

For the Fish

• Add fish and teriyaki sauce to a large bowl and gently mix, making sure all fish is coated (this can be done ahead of time and sit in the fridge while you’re cooking your cauliflower rice)

• Heat skillet over medium heat, then add avocado oil

• Add shallots to skillet and sauté, stirring frequently, for about 3 minutes or until shallots just begin to caramelize

• Add fish and teriyaki sauce mixture to skillet and cook, gently moving fish around every 2 minutes or so, for about 10 minutes in total or until fish is cooked thoroughly and liquid has reduced

For the Bowl Assembly

• Add cooked cauliflower rice to bowl

• Top with sliced cabbage and watermelon radish

• Add fish on top of everything

• Drizzle with tartar sauce and teriyaki sauce

• Garnish with any additional toppings you’d like and enjoy!