Description
These Low-Carb Fish Taco Bowls are a flavorful and healthy alternative to traditional tacos. Packed with seasoned fish, cauliflower rice, crunchy slaw, and creamy avocado, these bowls are a satisfying meal that’s easy to make.
Ingredients
Units
Scale
Fish:
- 2 white fish fillets (tilapia, cod, or salmon)
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder
- Salt & pepper to taste
Other Ingredients:
- 2 cups cauliflower rice
- 1 cup shredded cabbage slaw
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/4 cup chopped cilantro
- Sour cream or Greek yogurt drizzle
Instructions
- Season fish: Rub fish with olive oil, paprika, cumin, chili powder, salt, and pepper.
- Cook fish: Cook fish in a skillet over medium heat until golden and flaky, about 3–4 minutes per side.
- Sauté cauliflower rice: Sauté cauliflower rice in a bit of olive oil for 3–4 minutes.
- Assemble bowls: Arrange cauliflower rice, slaw, cooked fish, avocado slices, cilantro, and lime wedges in bowls.
- Drizzle and serve: Drizzle with sour cream or Greek yogurt before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg