Low Carb Fish Taco Bowls Recipe

Why You’ll Love This Recipe

Fish taco bowls are not only bursting with flavor, but they’re also a breeze to prepare. With just 45 minutes of prep and cook time, you can whip up a healthy dinner that’s packed with protein, fiber, and fresh ingredients. The balance of savory baked fish, crunchy slaw, creamy sauce, and fresh avocado makes each bite feel like a mini celebration of flavors. Plus, this recipe is customizable to your dietary needs – simply leave out the pineapple for an even lower carb version!

Ingredients

• 4 frozen cod fillets

• 2 tablespoons melted unsalted butter

• 2 tablespoons taco seasoning

• ¼ cup sour cream (or Greek yogurt)

• 1 ½ teaspoons lime juice

• 1 teaspoon honey

• 1 tablespoon milk

• pinch of salt

• 2 cups Pineapple Lime Cauliflower Rice

• 2 cups Sweet and Spicy Coleslaw

• 1 Avocado, sliced

• ¼ cup chopped Cilantro, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C). Line a sheet pan with foil for easy cleanup.

2. In a small bowl, mix together the melted butter and taco seasoning. Brush the mixture over the frozen cod fillets.

3. Place the fillets on the prepared sheet pan and bake for 25 minutes or until the fish is cooked through and flakes easily with a fork.

4. While the fish is baking, whisk together sour cream, lime juice, honey, milk, and a pinch of salt in a small bowl to make the honey lime crema.

5. To assemble the bowls, start by placing ½ cup of cauliflower rice in each of 4 bowls.

6. Add ½ cup of sweet and spicy coleslaw to each bowl.

7. Place one baked cod fillet in each bowl, and top with avocado slices.

8. Drizzle the honey lime crema over each bowl and garnish with chopped cilantro.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

Variations

• Low-carb version: Leave out the pineapple in the cauliflower rice to reduce the carb count.

• Vegetarian: Swap the fish for grilled tofu or roasted vegetables like zucchini or bell peppers.

• Spicy kick: Add a pinch of cayenne pepper to the crema for an extra layer of heat.

• Dairy-free: Use dairy-free yogurt and skip the sour cream for a dairy-free alternative.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheating: Reheat the fish and cauliflower rice in the microwave or on the stovetop. For the best results, reheat the fish in the oven to maintain its crispiness.

FAQs

1. Can I use a different type of fish for this recipe?

Yes, you can substitute the cod with other mild white fish like tilapia, halibut, or haddock.

2. Can I use fresh fish instead of frozen cod fillets?

Absolutely! Fresh cod fillets work perfectly in this recipe. Just adjust the baking time slightly if needed.

3. Is this recipe suitable for a keto diet?

Yes, this fish taco bowl recipe is low-carb and suitable for a keto diet, especially if you skip the pineapple in the cauliflower rice.

4. Can I make this recipe ahead of time?

Yes, you can prepare the cauliflower rice, coleslaw, and honey lime crema in advance. Just bake the fish right before serving.

5. How can I make the sauce spicier?

To add some heat, try mixing in a little chili powder, cayenne pepper, or hot sauce into the honey lime crema.

6. Can I use a different type of cabbage for the slaw?

Yes, feel free to substitute napa cabbage or even shredded carrots if you prefer.

7. Can I freeze the fish taco bowls?

It’s best to freeze the fish separately if you plan to freeze leftovers. The cauliflower rice and coleslaw may not freeze as well, but the fish will last in the freezer for up to 2 months.

8. Can I make the fish taco bowls without cauliflower rice?

Yes, you can substitute the cauliflower rice with regular rice, quinoa, or any other grain you prefer.

9. How can I make the recipe spicier?

You can spice up the recipe by adding diced jalapeños to the coleslaw or mixing some hot sauce into the crema.

10. Can I serve this recipe with tortilla chips?

For a fun twist, serve the fish taco bowls with tortilla chips on the side for added crunch.

Conclusion

These Low Carb Fish Taco Bowls are the perfect combination of healthy, fresh, and flavorful. With minimal prep and cook time, you can enjoy a delicious taco-inspired meal without the carbs. Whether you’re sticking to a low-carb or keto diet, or simply looking for a lighter take on taco night, this recipe is sure to become a favorite in your meal rotation.

Print