Salmon Taco Bowls (Paleo, Whole30)

These Salmon Taco Bowls are easy, healthy and packed with flavor.

Buttery salmon is coated in a savory spice rub, then baked until tender. Pile it with your favorite veggies and then coat it all in a creamy 2-ingredient sauce!

Plus this recipe is naturally gluten-free, dairy-free, low carb, keto, Paleo and Whole30 friendly.

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Why this recipe works

Obviously salmon tacos are delicious. But sometimes you need a meal that’s easier to pack up. Or you’re out of tortillas. Or you just like piling a bunch of tasty things into a bowl and digging in.

That’s where these Salmon Taco Bowls come in. They’re easy to make and packed with flavors and textures. They’re so good you won’t even notice that they’re also healthy!

You just mix together a simple taco spice mix (that would also be great on chicken, pork, etc.), rub it all over the salmon, and bake it until it’s tender and just cooked through. And that’s the only cooking necessary!

I like to add shredded cabbage, halved cherry tomatoes and chopped cucumbers to the bowl with the salmon, but you can add whatever veggies you like. You could even try mango or avocado as well. Want to add chopped cilantro and sliced radishes? Go for it.

Then you stir together the easiest sauce possible: equal parts mayonnaise and salsa! The result is creamy, smoky and perfect with the salmon and veggies.

These Paleo, Whole30 and low carb salmon bowls are also great for meal prep. Just pack everything up and keep it in the fridge for up to 3-4 days.

What you need:

Ingredients:

• 4 (6 oz.) salmon fillets, with or without skin, room temperature
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon chipotle flakes or ground chipotle powder – This adds a fantastically deep, dark smokiness. If you can’t find it, you can leave it out, but I highly recommend trying to include it if you can.
• 1/2 teaspoon ground cayenne powder (optional, adjust to your preferred spice level)
• 2 tablespoons avocado oil, olive oil or melted coconut oil
• 1 cup avocado oil mayonnaise
• 1 cup of your favorite salsa
• Topping/veggie options:
  • 1/4 head red or green cabbage, shredded
  • 1 pint cherry tomatoes, halved
  • 1 English cucumber, chopped
  • 1 avocado, pitted and sliced
  • 2 cups cubed mango
  • 2 cups cubed pineapple
  • 1/3 cup diced white or red onion
  • 1/4 cup sliced radishes
  • chopped fresh cilantro

Equipment:

• a small mixing bowl
• a medium mixing bowl
• paper towels
• a spoon or whisk
• measuring spoons
• measuring cups
• a cutting board
• a chef’s knife
• a paring knife (for halving cherry tomatoes, if using)
• a baking sheet
• aluminum foil or parchment paper
• avocado oil spray or olive oil spray
• a spatula (the kind for flipping, not stirring)
• an instant read thermometer or oven probe thermometer (optional but recommended)
• 4 bowls

How to make Salmon Taco Bowls

Heat oven to 425°.

Line a baking sheet with foil or parchment paper, then spray it with a light coating of olive or avocado oil spray.

Pat the salmon filets dry with paper towels and place them on the prepared baking sheet. If the fillets have their skin on and you don’t want it, leave the skin on for now. It’s much easier to remove after the salmon is cooked.

In a small bowl, stir together the chili powder, cumin, oregano, coriander, garlic powder, onion powder salt, chipotle flakes/powder and cayenne powder. Then stir in the avocado oil or olive oil.

Evenly coat the salmon fillets with the spice paste.

Bake the salmon for 8-10 minutes (if using a probe thermometer, insert it into the thickest fillet now), until the internal temperature reaches 145°.

Remove the salmon from the oven and let cool.

Meanwhile, prep your veggies and toppings: shred cabbage, chop cilantro, etc.

In a medium bowl, stir or whisk together the mayonnaise and salsa. Taste and add more mayo or salsa, depending on your preference, if desired.

Evenly distribute the veggies to each bowl. Add one fillet per bowl (peeling away the skin, if desired). Drizzle or spoon over the sauce and dig in!

Frequently Asked Questions (FAQ)

Other recipes you might like:

1. Paleo Taco Bowls (Whole30)
2. Paleo Taco Casserole (Whole30)
3. Paleo Salmon Cakes (Whole30)
4. Potato-Chip Crusted Salmon

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