Chile-Lime Fish Taco Bowls with Citrus Crema

You’d think for someone who loves Mexican-inspired food as much as I do I’d make a bigger deal about Cinco de Mayo. Truth be told I tend to forget about it until the last minute, and most of the time we don’t actually eat Mexican food on May 5th. #cincodemayofail

Well, this year is different. I’ve got some slow cooker barbacoa tacos planned, and I’m going to whip up some paleo tortillas! Ole, right?

I also happened to have a few Mexican-inspired recipes to share with you this week — these Chile-Lime Fish Taco Bowls, some crazy-good Grilled Pineapple & Jalapeno Salsa, and a refreshing Pineapple-Jalapeno Flavored Water (coming soon!) to wash it all down.

I’m a bit of a fish taco fanatic, and I like to try them at every Mexican restaurant we find. I’ve had some really great ones over the years, but here’s some advice: don’t eat fish tacos at Red Robin.

You’re probably shaking your head in disbelief that I’d actually order fish tacos at Red Robin. Hey, I was curious! And fish tacos sounded good! Now that I’ve experienced a taco with frozen fish sticks covered in cheap tartar sauce, I think I’ll order a burger next time.

Let’s talk about more pleasant things. Like this salsa. I’ve got another grilled pineapple salsa recipe, but I decided to do a different version without tomatoes and with grilled jalapenos.

The bits of grilled pineapple were the perfect addition to this fish taco bowl. You could use either grilled pineapple salsa or just use plain grilled pineapple and your favorite salsa or pico de gallo.

Don’t forget the citrus crema! I threw in some freshly squeezed orange juice to give it a little sweetness, and it adds a nice, creamy coating to the slaw underneath.

And you can’t leave out the guac either. Because, guac.

Chile-Lime Fish Taco Bowls with Citrus Crema

Yield: Serves 6

Total Time: About 45 minutes


For the fish:

  • 1 1/2-2 pounds firm white fish, like cod, rockfish, or halibut
  • 1/3 cup freshly squeezed lime juice (from 2-3 limes)
  • 1/2-1 teaspoon dried chipotle chowder
  • 1 teaspoon sea salt

For the crema:

  • 1/2 cup paleo-friendly mayonnaise
  • 1-2 Tablespoons freshly squeezed lime juice (1/2 lime)
  • 2-3 Tablespoons freshly squeezed orange juice (1/2 orange)
  • 1/4 teaspoon sea salt
  • 1/8-1/4 teaspoon dried chipotle powder

For the bowls:

  • 1 small head of cabbage (red or green or half of each)
  • Guacamole or diced avocados
  • Pico de gallo or salsa (or one of the pineapple salsas linked in the notes!)
  • 2 limes, cut into wedges
  • Toasted pumpkin seeds (pepitas), optional


  1. Place the fish in a large shallow dish or ziptop bag.
  2. Combine the lime juice, dried chipotle powder (more if you’d like it spicier), and sea salt. Pour it over the fish. Chill the fish and let it marinate for at least 2 hours and up to 6 hours.
  3. Combine all of the ingredients for the crema and chill until ready to serve.
  4. Shred the cabbage and prep the guac and salsa (if needed).
  5. Cook the fish by grilling it over medium-high heat in a greased grill pan or in a skillet over medium-high heat in a little coconut oil.
  6. To assemble bowls, put a bed of shredded cabbage in each bowl. Top with a couple pieces of fish, a couple scoops of salsa, guac, and a sprinkle of pepitas. Serve with lime wedges and a drizzle of crema.
  1. I highly recommend serving this with Grilled Pineapple Salsa (with tomatoes) or Grilled Pineapple & Jalapeno Salsa (without tomatoes).
  2. If you want to take this a step further you could put it under a bed of Southwest Cabbage Slaw. You can make it a few days ahead of time, too.

Perry’s Plate