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Low-Carb Fish Taco Bowls

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Indulge in these vibrant Low-Carb Fish Taco Bowls featuring fresh fish, cauliflower rice, and a crunchy coleslaw, perfect for a wholesome dinner.

Ingredients

Scale
  • 4 Frozen Cod Fillets
  • 2 cups Pineapple Lime Cauliflower Rice
  • 2 cups Sweet and Spicy Coleslaw
  • 2 tbsp Melted Unsalted Butter
  • 2 tbsp Taco Seasoning
  • ¼ cup Sour Cream (or Greek Yogurt)
  • 1½ tsp Lime Juice
  • 1 tsp Honey
  • 1 tbsp Milk
  • Pinch of Salt
  • 1 Sliced Avocado
  • ¼ cup Chopped Cilantro

Instructions

  1. Preheat your oven to 375°F (190°C). Pat the frozen cod fillets dry with paper towels. Brush with melted unsalted butter and sprinkle with taco seasoning.
  2. Arrange the seasoned fish fillets on a lined baking sheet. Bake for 15-20 minutes or until the fish flakes easily.
  3. While the fish is baking, heat the pineapple lime cauliflower rice in a skillet over medium heat for 5-7 minutes.
  4. Mix sour cream (or Greek yogurt), lime juice, honey, milk, and a pinch of salt in a small bowl to make the creamy sauce.
  5. Whip up the sweet and spicy coleslaw, or enhance store-bought coleslaw with extra lime juice.
  6. Slice the avocado and chop fresh cilantro for garnish.
  7. Build your taco bowls by spooning cauliflower rice, topping with baked fish, coleslaw, creamy sauce, sliced avocado, and cilantro.

Notes

Feel free to substitute ingredients based on personal preference, such as using shrimp instead of cod or incorporating mango salsa for a fruity twist.

Nutrition

Keywords: Fish Taco, Low-Carb, Healthy Dinner, Mexican Cuisine, Taco Bowls

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