paleo fish taco bowl with mango salsa

fish taco bowl with mango salsa
paleo fish taco bowl with mango salsa
cilantro, lime and avocado

I'm a sucker for tacos. At the time when I was living in Europe no one was eating them and I'm not even sure anyone had ever heard of them. So when I was introduced to tacos for the first time in the US, I was kind of blown away. But it was a progression. First, it was tacos with ground beef - all good. Delicious and flavorful with toppings galore.

Then came the pulled pork tacos which I randomly had in the parking lot of a Spanish specialty grocery store. It was one of those mind blowing experiences that made me grateful to be alive. I wanted to hug the woman running the truck and thank her for opening my eyes to something entirely new.  

But then another thing happened - fish tacos. 

Blazing hot sun, skin salty. A single bead of sweat traveled down the length of my spine depositing on my bathing suit bottom as we waited patiently for our names to be called. The space, too tiny for any actual tables and chairs, had only outdoor room for four picnic tables and umbrellas but it was wondrous. Unpretentious and mellow with Caribbean music playing in the background, I decided Key West Tacos was going to be my new favorite taco place without having even tried the tacos. I forgot to mention they were BYO so that probably added to the charm, but no matter, the food arrived. 

I had no words. No seriously, I didn't speak for about 10 minutes. I just wallowed in the moment, devouing my fish tacos and occasionally nodded to my husband in approval. My mind was racing, trying to compare it to something I'd had before but I couldn't. It was one of the single best experiences of my life. I couldn't figure out how to make it last. I made my husband go there 3 more times before vacation ended. And that's experience let me to experimenting with fish tacos at home.

What kind of fish can you use for fish tacos?

The great thing about fish tacos is that they're easy to prepare, quick to cook and versatile. You can use whatever white flaky fish you can find that holds up well in the frying pan. You can experiment with flounder, mahi-mahi, halibut, grouper or tilapia. 

I found wild caught tilapia at my local store and went with that for this recipe. But again the you can play around with the fish of your choosing. Also you can choose to keep everything in a bowl but if you're not paleo or whole 30, feel free to get some quality cassava tacos. 

paleo fish taco bowl with mango salsa
paleo fish taco bowl with mango salsa
fish taco toppings
lime slices, purple cabbage, avocado and cilantro
paleo fish taco bowl with mango salsa

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paleo fish taco bowl with mango salsa

  • prep time: 10 minutes

  • cooking time: 10 minutes

  • yields: 4 servings

Ingredients: 

Fish tacos

  • 2-3 wild caught tilapia, flounder, mahi-mahi, grouper, cod or halibut

  • 1-2 tbsp olive oil

  • 1 tsp chili powder

  • 1 tsp paprika

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/8 tsp garlic powder

Mango salsa

  • 1 ripe mango, cubed

  • 1 ripe avocado. cubed

  • 1 tbsp cilantro, finely chopped

  • 1/2 lime juiced

  • 1/2 tsp honey (skip if whole 30)

  • 2 tbsp olive oil

  • 1/4 tsp salt

  • optional: scallions finely sliced

Toppings

  • purple cabbage

  • cilantro

  • greens of your choice

  • spicy mayo - get recipe here

  • radishes

  • optional: serve in corn tortillas

Equipment

  • cast iron or regular frying pan

  • medium mixing bowl

  • small mixing bowl

Directions

In medium bowl, add lime, honey, olive oil and salt and whisk together. Add cubed avocado, mango, cilantro, and scallions if using (my kids haven't gotten around to loving them yet) and toss everything together. Set aside. 

Rinse and pat your fish with a towel. In small mixing bowl, add chili powder, paprika, garlic powder, salt and pepper and mix well. Rub the fish with the spice mix. 

Preheat pan to medium high and add olive oil and fish. Cook fish for 5 minutes per side, depending thickness. It should be fully cooked and white. Break up fish into desired size.

To assemble. Add greens to bowl and layer with fish, mango and avocado salsa and any toppings of your choice.   


Fish taco bowls are a perfect weeknight meal when you haven't got a lot of time on hand but still want to eat well. This recipe is paleo and whole 30 (skip honey) but you can easily wrap everything up in a corn tortilla. #tacos, #weeknightdinner, #weeknightmeals, #quickdinner, #tacobowl, #calmeats, #glutenfree, #dairyfree, #paleo, #whole30, #fishtacos, #fish, #seafood

honey lime grilled shrimp with pineapple

honey lime grilled shrimp with pineapple
cutting board lime slices and cilantro
hone lime grilled shrimp with pineapple

Windows open, birds chirping. A cool breeze ever so slightly tickles my arm. It's early but bright. The symphony of my feathered companions and occasional hum of distant traffic cut through the silence of the morning.

June mornings are to be cherished. While the July and August heat is still at bay, I take full advantage of fresh air, intoxicatingly sweet bird songs and wallow in the feeling of early summer. There's a sense of possibility and lightness. Perhaps it's the connection to childhood when school would end and a liberating feeling would take over. Anything was possible. 

I try to carry this lightness through the season and it often spills over into the way I cook. As much as I love being in the kitchen, during summer I'd rather cook outside. I crave food that's uncomplicated, fresh, flavorful and easy to prepare. Naturally shrimp fits in this category.

Why shrimp?

Shrimp is versatile and holds up really well on the grill. The secret though is marinate, marinate, marinate! Shrimp itself is somewhat flavorful if properly seasoned but by adding a honey lime marinade to it, just takes it to another level. And sure, you can cook it in a frying pan and won't be dissapointed but there's something about the flavor of the grill that's unmatched. 

The best way to grill shrimp.

Unless you're lucky enough to find jumbo shrimp, I generally try and go for large ones and just add them on skewers. You can use the wooden kind, but I've actually invested in metal ones that can be reused. Less waste is always a plus. 

The best match for shrimp

To go along with the shrimp, I've decided to throw some pineapple on the grill and add another level of sweetness. Sprinkling the pineapple with salt right after it has finished grilling will tie the whole dish together by balancing the sweetness of the pineapple.

You can serve these honey lime grilled shrimp over rice, quinoa or cauliflower rice or pick any other side you prefer. I find those to be the best matches for shrimp though.

Don’t forget the lime and cilantro

Since you do end up losing some of the flavor of cilantro and lime in the grilling process, I like giving the shrimp a squeeze of fresh lime and add additional fresh chopped cilantro - not just for presentation but for adding some extra freshness after the shrimp are grilled.

hone lime grilled shrimp with pineapple
hone lime grilled shrimp with pineapple
hone lime grilled shrimp with pineapple
hone lime grilled shrimp with pineapple

Print Friendly and PDF

honey lime grilled shrimp with pineapple

  • prep time: 10 minutes

  • marinating time: at least 1 hour

  • grilling time: 12 minutes

  • yields: 4 servings

Ingredients: 

  • 1 lb large shrimp, peeled (tail on or off)

  • zest of 1 lime

  • 2 tsp freshly squeezed lime juice

  • 1 tbsp finely chopped fresh cilantro

  • 1/2 tsp honey (skip for Whole 30)

  • 2 tbsp olive oil + 1 extra tbsp

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1 pineapple, peeled cored and sliced

Equipment

  • grill

  • skewers

  • container for marinating

Directions: 

Combine all ingredients except for 1 tbsp olive oil and pineapple in either a container or Ziploc bag and combine well. Let marinate for at least one hour. 

Preheat grill to medium-low. Peel and core pineapple and cut into slices. Brush both sides with olive oil and grill for 6 minutes per side. Sprinkle pineapple with salt if desired. Add shrimp to skewers and grill for 3-4 minutes on each side. 

You can serve over rice or cauliflower rice. 


This honey lime shrimp and pineapple recipe is one of those dishes you can whip up on any busy weeknights and have plenty of time to actually relax. You can make this on the grill or grill pan. #shrimp, #paleo, #seafood, #weeknightdinner, #weeknight, #pineapple, #quickmeals, #calmeats, #glutenfree, #grilling

 

 

 

 

shrimp in lemon oil with cauliflower rice and asparagus

shrimp, cauliflower and asparagus in lemon oil
shrimp, cauliflower and asparagus in lemon oil
shrimp, cauliflower and asparagus in lemon oil
shrimp, cauliflower and asparagus in lemon oil

I handed my son a tiny seed. Little fingers covered with dirt, carefully placed it in the groove ever so gently. We repeated the process for a few minutes, until his interest faded and he eagerly moved on to opening the next packet of seeds, curiously exploring its contents.

The sun warm on my skin, hands in dirt, gave me a sense of connection and pause. The process of preparing the soil, slowly breaking up large chunks while observing the life within it is humbling. Growing food used to intimidate me. I'm terrible with houseplants so I was sure this was going to be a flop the first time I tried it. But to my surprise, things grew. 

I only have two raised beds, but they're a decent size and every year I go through the same feeling. Will this work? Will something actually grow? Seeing the first tiny shoots of green fighting their way through the soil is a beautiful sight.

Gardening enthusiasts may say I'm too early but I couldn't wait any longer. The weather finally looks to be on track with spring (this may come back and bite me) so despite my natural tendency, I'll be an optimist. 

Though one vegetable that I'm crazy over but didn't plant is asparagus. Asparagus takes up its own plot year after year and I just don't have the space to dedicate to this lovely vegetable. 

But while I didn't plant it myself, it is asparagus season. If you suddenly notice asparagus prices dropping at your grocery store or farmer's market, that's why. While most of us have access to it year round, I don't believe it ever tastes as delicious as it does when it's in season and hasn't had to travel thousands of miles to reach us. So for today's dish, I wanted to use asparagus.

What you need for shrimp in lemon oil

I've been on a bit of a seafood kick lately, which is often the case in spring and summer. I find it easy to prepare and doesn't take long to cook. Shrimp is a particular favorite. I do have to insert the caveat that farm raised shrimp is probably one of the most unhealthy foods you can eat, so I highly recommend buying only wild caught. 

For this dish, I made a simple lemon oil, cooked the shrimp in shallots and garlic, and served it over top of cauliflower rice and a side of roasted asparagus. The secret to getting perfect asparagus every time, is 8 minutes. 8 minutes for roasting, 8 minutes for grilling. For some reason, this is the magic number for me. The asparagus is cooked perfectly with a bit of crunch.

Where can you get cauliflower rice?

For the cauliflower rice, you have a few options. You can make your own, buy already riced, or as was the case for me this time, go for organic, frozen and cook it in the micro. I'm not anti short-cuts as long as the outcome is the same. So I hope you enjoy this 20 minute, speedy and flavorful dish. 

shrimp, cauliflower and asparagus in lemon oil
shrimp, cauliflower and asparagus in lemon oil
shrimp, cauliflower and asparagus in lemon oil
  • prep time: 5 minutes

  • cooking time: 15 minutes

  • makes: 4 servings

Ingredients: 

  • 2 small garlic cloves minced

  • 1 large shallot, chopped

  • 1 lb shrimp, peeled and deveined

  • zest of one lemon

  • juice of half a lemon

  • 7 tbsp olive oil

  • 4 cups cooked cauliflower rice

  • 1 tbsp parsley

  • 1 tbsp basil

  • 1 tsp salt divided

  • 3/4 tsp pepper, divided

  • 1 bunch asparagus, trimmed

Equipment

  • cast iron pan

  • roasting pan

  • aluminum foil

  • small mixing bowl

Directions: 

Preheat oven to 400. In a small bowl, mix lemon zest with 4 tbsp olive oil.

Line baking sheet with aluminum foil and add asparagus, 1/4 tsp salt and 1/8 tsp pepper. Coat asparagus and roast for 8 minutes on middle rack, turning once half way.

Preheat cast iron pan, add 2 tbsp olive oil along with chopped shallot and a pinch of salt. Cook for 5 minutes stirring regularly. Add garlic and cook for 30 seconds.

Add shrimp, 1/2 tsp salt, 1/4 tsp pepper and cook for 5 minutes. Add lemon oil, lemon juice, cooked cauliflower rice and combine. Season with additional salt if you wish. Add in basil and parsley.5. Serve with roasted asparagus and additional herbs if you wish.

A perfect spring meal if you’re looking for a quick dinner on the lighter side, here it is! It’s takes just minutes to make, it’s paleo, gluten free and whole 30 approved! Shrimp is tossed with shallots and garlic in lemon oil to create a delicious bright sauce. Check it out for yourself! #calmeats #shrimp #seafood #springfood #asparagus #cauliflowerrice #caulirice #whole30recipes #paleorecipes #glutenfree #dairyfree #grainfree #quickmeals