Description
Discover the best flavor in this step-by-step guide to making delicious Low Carb Fish Taco Bowls. Easy to make and perfect for any meal!
Ingredients
Scale
- For the Fish:
- 1.5 lbs firm white fish fillets (cod, tilapia, mahi-mahi)
- 1 tbsp olive oil or avocado oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Creamy Slaw:
- 4 cups shredded cabbage blend (e.g., coleslaw mix)
- 1/4 cup fresh lime juice
- 1/2 cup plain Greek yogurt (or mayo)
- 1/4 cup chopped fresh cilantro
- 1 tsp preferred low-carb sweetener (e.g., erythritol)
- Salt and pepper to taste
- For the Bowls & Toppings:
- 1 large avocado, sliced or diced
- 1/2 cup sugar-free salsa
- 1/4 cup pickled red onions (store-bought or homemade)
- 1 jalapeño, thinly sliced (optional)
- Optional: Mixed greens or chopped romaine for a base
Instructions
- 1. Prepare the Creamy Slaw: In a medium bowl, combine the shredded cabbage blend, lime juice, Greek yogurt (or mayo), cilantro, and sweetener. Stir well. Taste and adjust seasoning. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
- 2. Season the Fish: Pat fish fillets dry with paper towels. In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Sprinkle generously over both sides of the fish.
- 3. Cook the Fish: Heat olive oil in a large non-stick pan over medium-high heat. Add fish and cook for 3-4 minutes per side, or until opaque and flaky. (Alternatively, bake at 400°F (200°C) for 10-15 minutes.)
- 4. Assemble the Bowls: Divide optional greens among four bowls. Add a cooked fish fillet to each. Top with a generous serving of creamy slaw, sliced avocado, salsa, pickled red onions, and optional jalapeño slices. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins