Description
Low Carb Fish Taco Bowls are a vibrant and healthy twist on traditional tacos, perfect for a weeknight dinner. Bursting with fresh flavors and colorful ingredients, these bowls feature flaky fish, crunchy cabbage, and creamy avocado over a bed of cauliflower rice. Easy to customize with your favorite toppings, they deliver a sensory feast that everyone will enjoy. Discover how to whip up this delightful dish that not only satisfies your cravings but also keeps it low in carbs!
Ingredients
Scale
- 1 lb fresh white fish (such as cod or tilapia)
- 2 cups cauliflower rice (fresh or frozen)
- 2 cups shredded cabbage (purple or green)
- 1 medium avocado, sliced
- Juice of 2 limes
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ¼ cup chopped cilantro
- ¼ cup sour cream or Greek yogurt (optional)
Instructions
- Prepare your workspace by gathering all ingredients and tools.
- In a skillet over medium heat, cook cauliflower rice seasoned with salt and pepper for about 5-7 minutes until tender.
- In another pan, heat olive oil over medium-high heat. Season fish fillets with cumin, paprika, and garlic powder; cook for approximately 3-4 minutes per side until flaky.
- While the fish cooks, shred the cabbage and chop the avocado. Squeeze fresh lime juice into a small bowl.
- Assemble the bowls by layering cauliflower rice at the bottom, adding cooked fish on top, then finishing with cabbage, avocado slices, cilantro, and a drizzle of lime juice.
- If desired, add a dollop of sour cream or Greek yogurt on top and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg