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Low Carb Fish Taco Bowls: A Healthy, Flavorful, and Light Meal

Low Carb Fish Taco Bowls: A Healthy and Flavorful Delight

Delicious low-carb fish taco bowls packed with fresh ingredients and flavors. Ideal for a healthy meal option.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 bowls
Calories 350 kcal

Equipment

  • Grill or Grill Pan
  • large bowl
  • Skillet

Ingredients
  

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 to taste
  • 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 to taste
  • Pepper to taste

For the Bowl

  • 2 cups cauliflower rice (or mixed greens, lettuce leaves, or zucchini noodles)
  • 1 whole 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 clove garlic minced
  • Salt to taste
  • Pepper to taste

Instructions
 

Preparation

  • Prepare the fish by combining olive oil, cumin, chili powder, paprika, garlic powder, dried oregano, lime juice, salt, and pepper in a bowl. Coat the fish evenly with the marinade.
  • Grill the fish for 3-4 minutes per side until opaque and flakes easily. Remove and rest before breaking into large chunks.
  • Prepare the slaw by combining cabbage, carrots, vinegar, olive oil, lime juice, salt, and pepper in a bowl. Toss to coat.
  • Sauté the cauliflower rice in a skillet with olive oil for 5-7 minutes until tender and lightly golden. Season with salt and pepper.
  • For the dressing, whisk together Greek yogurt, lime juice, olive oil, cilantro, minced garlic, salt, and pepper. Adjust seasoning as needed.
  • Assemble the bowls with a base of cauliflower rice, topped with grilled fish, slaw, avocado, cherry tomatoes, red onion, and cilantro. Drizzle with dressing and garnish with lime wedges.

Notes

Best served fresh but can be stored in the refrigerator for 1-2 days.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 100mgIron: 2mg
Keyword easy recipe, Fish Tacos, Healthy Meal, low carb, Meal Prep, Quick Dinner
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