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Low Carb Fish Taco Bowls Recipe

Low Carb Fish Taco Bowls Recipe
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★★★★★

5 from 32 reviews

These Low Carb Fish Taco Bowls are a flavorful and healthy meal option featuring seasoned grilled white fish served over cauliflower rice, topped with a crunchy cabbage and carrot slaw, fresh veggies, and an optional creamy cilantro lime dressing. Perfect for a low-carb diet, they are packed with protein, vibrant flavors, and easy to make in under 30 minutes.

Ingredients

Scale

For the Fish:

  • 1 lb white fish fillets (such as cod, tilapia, or halibut)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 tablespoon lime juice
  • Salt and pepper to taste

For the Slaw:

  • 2 cups shredded cabbage (green or purple, or a mix of both)
  • ½ cup shredded carrots
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon lime juice
  • Salt and pepper to taste

For the Bowl:

  • 2 cups cauliflower rice (or mixed greens, lettuce leaves, or zucchini noodles)
  • 1 avocado, sliced
  • ½ cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • Lime wedges for garnish

For the Cilantro Lime Dressing (Optional):

  • ½ cup plain Greek yogurt (or sour cream for a creamier version)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon chopped cilantro
  • 1 garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Season and Grill the Fish: In a small bowl, mix olive oil, cumin, chili powder, paprika, garlic powder, oregano, lime juice, salt, and pepper to create a marinade. Coat fish fillets evenly and grill over medium-high heat for 3-4 minutes per side until opaque and flaky. Remove and let rest before breaking into large chunks.
  2. Prepare the Slaw: Combine shredded cabbage and carrots with apple cider vinegar, olive oil, lime juice, salt, and pepper in a large bowl. Toss until everything is evenly coated for a crunchy and tangy slaw.
  3. Cook the Cauliflower Rice: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté cauliflower rice for 5-7 minutes until tender and lightly golden. Season with salt and pepper. Alternatively, serve raw or lightly steamed.
  4. Make the Cilantro Lime Dressing (Optional): Whisk together Greek yogurt, lime juice, olive oil, chopped cilantro, minced garlic, salt, and pepper in a small bowl. Adjust seasoning to taste.
  5. Assemble the Bowls: Start with a base of cauliflower rice or preferred base. Top with grilled fish, then add a generous amount of slaw. Arrange sliced avocado, cherry tomatoes, red onion, and cilantro on top. Drizzle cilantro lime dressing over the bowl if using, and garnish with lime wedges.
  6. Serve and Enjoy: Serve immediately with lime wedges. These bowls can be refrigerated and stored for 1-2 days, but are best enjoyed fresh.

Notes

  • Use firm white fish like cod, tilapia, or halibut for best results; fatty fish like salmon can also be used for omega-3 benefits.
  • For a vegan or dairy-free version, omit the cilantro lime dressing or substitute with a dairy-free yogurt or avocado-based sauce.
  • Cauliflower rice can be swapped with mixed greens, lettuce leaves, or zucchini noodles for variety.
  • Adjust spices in the fish marinade to taste; add more chili powder for extra heat if desired.
  • Store leftovers in an airtight container for up to 2 days; avoid adding avocado until just before serving to prevent browning.

Nutrition

Keywords: low carb, fish taco bowls, cauliflower rice, grilled fish, healthy dinner, keto-friendly, gluten free

Find it online: https://mixitwitjoe.com/low-carb-fish-taco-bowls-recipe/