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Low Carb Fish Taco Bowls

Enjoy a delicious and healthy twist on traditional fish tacos with these Low Carb Fish Taco Bowls that replace tortillas with fresh vegetables and cauliflower rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 cups coleslaw mix
  • 2 cups cauliflower rice Use pre-packaged or homemade.
Fish and Seasoning
  • 1 lb fish fillets (e.g., tilapia or cod) Fresh or thawed from frozen.
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • units Lime wedges for serving Add a fresh kick.
  • units Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the fish fillets with olive oil, chili powder, cumin, salt, and pepper.
Cooking
  1. Place the seasoned fish on a baking sheet and bake for 12-15 minutes or until cooked through.
  2. While the fish is baking, prepare the cauliflower rice according to package instructions.
Assembly
  1. In a serving bowl, layer the coleslaw mix and cauliflower rice.
  2. Once the fish is done, flake it and place it on top of the coleslaw and cauliflower rice.
  3. Serve with lime wedges and garnish with fresh cilantro.

Notes

For added flavor, marinate the fish fillets for 30 minutes before baking. Feel free to add toppings like avocado slices, salsa, or diced tomatoes for extra flavor. If you want more heat, consider adding a pinch of cayenne pepper to the seasoning mix. Store leftovers in an airtight container in the refrigerator for 2-3 days.