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
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with foil for easy cleanup.
- In a small bowl, mix together the melted butter and taco seasoning. Brush the mixture over the frozen cod fillets.
- 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.
- 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.
- To assemble the bowls, start by placing ½ cup of cauliflower rice in each of 4 bowls.
- Add ½ cup of sweet and spicy coleslaw to each bowl.
- Place one baked cod fillet in each bowl, and top with avocado slices.
- Drizzle the honey lime crema over each bowl and garnish with chopped cilantro.
Notes
- For a low-carb version, leave out the pineapple in the cauliflower rice.
- For a vegetarian option, replace the fish with grilled tofu or roasted vegetables.
- For a spicy kick, add a pinch of cayenne pepper to the crema.
- For a dairy-free version, use dairy-free yogurt and skip the sour cream.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the fish and cauliflower rice in the microwave or oven for best results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg
