Salmon Taco Bowls (Paleo, Whole30)

A paleo salmon taco bowl filled with baked salmon, cherry tomatoes, shredded cabbage, cubed cucumber and sliced radishes topped with a creamy sauce.

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These Salmon Taco Bowls are easy, healthy and packed with flavor and texture. You can customize them however you want and they're naturally gluten-free, dairy-free, low carb, keto, Paleo and Whole30 friendly!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American, Mexican

Servings: servings

Calories: 736kcal

Author: Don Baiocchi

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 garlic powder
1 teaspoon ground coriander
1 teaspoon onion powder
¾ teaspoon fine sea salt
½ teaspoon chipotle flakes or ground chipotle powder
½ teaspoon ground cayenne powder
2 tablespoons avocado oil, olive oil or melted coconut oil
1 cup avocado oil mayonnaise
1 cup salsa
avocado oil spray or olive oil spray
Veggies and toppings (see note below for ideas)

Instructions

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!

Notes

Nutritional note: The nutritional info only includes the seasoned salmon and the sauce, not the vegetables.

Veggies and topping ideas:

- 1/2 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

Substitutions?

The spice mix is pretty versatile. You can add more or less of any of the ingredients depending on your taste. If you don't want it spicy, omit the cayenne entirely.

You can use plain, unsweetened yogurt instead of the mayonnaise.

If you only have kosher salt, use 1 tablespoon.

Make ahead

The cooked salmon can be stored in an airtight container for up to 4 days. Or you can divide everything into 4 containers and keep in the fridge for up to 4 days.

Freezer info

If your salmon wasn't already frozen, you can freeze the fillets. Once they're cooked and cooled, place the entire baking sheet with the fillets on it in the freezer. Once the fillets are frozen through (about 3-4 hours), transfer to an airtight container and keep in the freezer for up to 3 months. Thaw overnight in the fridge.

Nutrition