Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low Carb Fish Taco Bowls Recipe

★★★★★

4.7 from 104 reviews
  • Author: Hugo
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Low Carb

Description

This Low Carb Fish Taco Bowls recipe features tender baked cod fillets seasoned with a flavorful taco spice blend, served over pineapple lime cauliflower rice and sweet and spicy coleslaw. Topped with creamy honey lime crema, avocado slices, and fresh cilantro, this healthy and delicious dish is perfect for a light, satisfying meal that’s low in carbs and packed with vibrant flavors.

Ingredients

Scale

Fish

  • 4 frozen cod fillets
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons taco seasoning

Honey Lime Crema

  • 1/4 cup sour cream (or Greek yogurt)
  • 1 1/2 teaspoons lime juice
  • 1 teaspoon honey
  • 1 tablespoon milk
  • pinch of salt

Bowl Components

  • 2 cups Pineapple Lime Cauliflower Rice
  • 2 cups Sweet and Spicy Coleslaw
  • 1 Avocado, sliced
  • 1/4 cup chopped Cilantro, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line a sheet pan with foil to ensure easy cleanup after baking.
  2. Prepare Fish: In a small bowl, mix together the melted unsalted butter and taco seasoning until well combined. Quickly brush this mixture onto the frozen cod fillets, ensuring they are evenly coated.
  3. Bake Fish: Place the seasoned cod fillets on the prepared sheet pan and bake in the preheated oven for 25 minutes, or until the fish is cooked through and flakes easily with a fork.
  4. Make Honey Lime Crema: While the fish is baking, whisk together sour cream, lime juice, honey, milk, and a pinch of salt in a small bowl until smooth and creamy.
  5. Assemble Bowls: Divide the pineapple lime cauliflower rice and sweet and spicy coleslaw evenly among 4 bowls, using about 1/2 cup of each per bowl. Top each with one baked cod fillet, a few slices of avocado, and drizzle with the prepared honey lime crema. Sprinkle chopped cilantro over the top for garnish.

Notes

  • For a dairy-free option, substitute sour cream with a plant-based yogurt and use a non-dairy milk for the crema.
  • Ensure the fish is fully cooked by checking that it flakes easily with a fork before serving.
  • You can prepare the cauliflower rice and coleslaw ahead of time to speed up assembly.
  • Adjust the level of spice in the taco seasoning to suit your taste preference.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-inspired

Keywords: low carb fish tacos, baked cod, cauliflower rice, healthy fish bowls, taco seasoning fish

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorsbyhugo.com/low-carb-fish-taco-bowls-recipe/