When I’m in the mood for fish tacos but not looking to feel weighed down or bloated afterward, I turn to these creamy and healthy tilapia fiesta bowls. Whole30 and paleo compliant, these are gut and waist friendly… and perfect for summer.
Make this your own…
This is the kind of recipe that you can totally make your own. I made my bowls look “pretty” by deconstructing the ingredients but you can completely mix the bowl ingredients together before plating with the fish. Just mash the avocado and toss in with the rest of the bowl ingredients (coleslaw-salsa).
You can also skip the avocado all together and toss the bowl ingredients in with the crema itself. Super creamy and loaded with flavor. But to each their own.
Dairy-free Mexican crema…
This dairy-free crema is an essential because it adds a nice tangy counterpoint to the fish and veggies. The addition of the cilantro in the crema keeps it bright and fresh tasting. I love to experiment with crema flavors so feel free to change the spice/pepper ingredient in the crema. I have a complete list of great flavor ideas in my Whole30 & Paleo Mexican Crema post. I settled on an ancho chili powder and cilantro crema for this dish but the sky is the limit with flavor combinations.
I hope you savor every last bite of this light and refreshing tilapia fiesta bowl!
Pat the fish dry. Mix the garlic powder, salt, paprika, ancho chili powder, cumin, and black pepper together. Coat both sides of the fish fillets in the spice mix and place on a plate in the refrigerator for at least 15 minutes. Meanwhile, make your crema: combine mayo, cilantro, garlic, almond milk, lime juice, ancho chili powder, and salt into a small food processor or a small bowl to use an immersion blender to combine. Set aside in the refrigerator. Combine bowl ingredients (zucchini ribbons thru salsa) in a bowl and toss to combine- or for a deconstructed bowl, divide bowl ingredients between 4 serving bowls. Heat ghee in a skillet over medium heat. Once sizzling, cook tilapia for about 2-3 minutes per side. Serve on top of bowl ingredients. Top with crema and cilantro. If you want a thinner crema, add more almond milk a tsp at a time.Tilapia Fiesta Bowl
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9 Comments
AshleyGivens.com
July 25, 2019 at 2:14 pmI am suddenly hungry for some Tilapia!!!
egrant.salvi
July 25, 2019 at 10:52 pmHa! Ha! I know the feeling 😉
Romina
July 25, 2019 at 5:09 pmOoh this looks good! I’ve never had tilapia
egrant.salvi
July 25, 2019 at 10:54 pmYou must try it! Delicious, mild, flaky fish that works with almost any flavor combo!
Ceci Rey
July 26, 2019 at 9:47 amLove this! I love seafood…all kinds. I also like the use of Almond milk with your Crema. Thanks for sharing!
egrant.salvi
July 26, 2019 at 9:35 pmThanks so much! I love all kinds of fish and seafood too! Especially in the summer. The crema really adds a great new dimension to the bowl – and my son loves it too 🙂
Christina
July 30, 2019 at 5:15 pmAnything seafood and I’m sold 🙂. Great read
egrant.salvi
July 30, 2019 at 11:50 pmThanks so much! I’m with you- you had me at seafood:)
My Healthy Summer Go To Recipes | Make n Curate
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