Low Carb Fish Taco Bowls Recipe
Introduction
These Low Carb Fish Taco Bowls are a fresh and flavorful way to enjoy a light, satisfying meal without the extra carbs. Featuring tender baked cod and vibrant sides like pineapple lime cauliflower rice and sweet and spicy coleslaw, they’re perfect for a quick weeknight dinner or a healthy lunch.
Ingredients
- 4 frozen cod fillets
- 2 tablespoons melted unsalted butter
- 2 tablespoons taco seasoning
- 1/4 cup sour cream (or Greek yogurt)
- 1 1/2 teaspoons lime juice
- 1 teaspoon honey
- 1 tablespoon milk
- Pinch of salt
- 2 cups pineapple lime cauliflower rice
- 2 cups sweet and spicy coleslaw
- 1 avocado, sliced
- 1/4 cup chopped cilantro, for garnish
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Line a sheet pan with foil for easier cleanup.
- Step 2: In a small bowl, mix the melted butter and taco seasoning. Quickly brush the mixture over the frozen cod fillets, then place them on the prepared sheet pan. Bake for 25 minutes until cooked through.
- Step 3: While the fish bakes, whisk together the sour cream, lime juice, honey, milk, and a pinch of salt in a small bowl to make the honey lime crema.
- Step 4: To assemble the bowls, divide the cauliflower rice and coleslaw evenly among four bowls. Top each with a baked cod fillet, sliced avocado, and a drizzle of honey lime crema. Finish with a sprinkle of chopped cilantro.
Tips & Variations
- For extra flavor, marinate the cod briefly in the butter and seasoning mix before baking.
- Swap cod for other white fish like tilapia or haddock if preferred.
- Use plain Greek yogurt instead of sour cream for a lighter sauce.
- Add sliced jalapeños or a dash of hot sauce to the coleslaw for added heat.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the fish gently in the oven or microwave. Keep the avocado fresh by slicing it just before serving, or toss slices with a bit of lime juice to slow browning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh fish instead of frozen?
Yes, fresh cod can be used. Adjust baking time as needed, typically reducing it by a few minutes since fresh fish cooks faster.
Is cauliflower rice a good substitute for regular rice?
Absolutely! Cauliflower rice is a low-carb alternative that adds a mild, slightly nutty flavor and extra vegetables to your meal.
PrintLow Carb Fish Taco Bowls Recipe
These Low Carb Fish Taco Bowls offer a delicious and healthy twist on traditional tacos, featuring perfectly baked seasoned cod fillets served over pineapple lime cauliflower rice and sweet and spicy coleslaw. Topped with creamy honey lime crema, avocado slices, and fresh cilantro, this meal is low in carbs, full of flavor, and perfect for a nutritious weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Low Carb
Ingredients
Fish and Seasoning
- 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
Bowls Components
- 2 cups Pineapple Lime Cauliflower Rice
- 2 cups Sweet and Spicy Coleslaw
- 1 avocado, sliced
- 1/4 cup chopped cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with foil to make clean-up easier.
- Prepare the Fish: Mix together the melted butter and taco seasoning in a small bowl. Quickly brush this mixture over the frozen cod fillets, ensuring they are evenly coated. Place the fillets on the prepared sheet pan and bake for 25 minutes until the fish is cooked through and flakes easily with a fork.
- Make the Honey Lime Crema: While the fish bakes, whisk together sour cream (or Greek yogurt), lime juice, honey, milk, and a pinch of salt in a small bowl until smooth and well combined. This will add a refreshing and creamy topping for the taco bowls.
- Assemble the Bowls: Divide the pineapple lime cauliflower rice evenly into four bowls, about 1/2 cup per bowl. Top each with 1/2 cup of the sweet and spicy coleslaw, then add one baked cod fillet per bowl. Add sliced avocado on top, drizzle with the honey lime crema, and sprinkle with chopped cilantro to garnish. Serve immediately and enjoy your flavorful low carb fish taco bowls!
Notes
- You can substitute sour cream with Greek yogurt for a tangier and higher protein option.
- Make sure to brush the butter and seasoning mixture quickly over the frozen fish to prevent the fish from thawing too much before baking.
- For extra spice, add a pinch of cayenne pepper to the taco seasoning mix.
- Use fresh lime juice for the best citrus flavor in the crema and cauliflower rice.
- This recipe can be doubled or halved easily to serve different portion sizes.
Keywords: low carb, fish tacos, cod fillets, cauliflower rice, healthy tacos, baked fish, honey lime crema, avocado, taco bowls
