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Low Carb Fish Taco Bowls

  • Total Time: 45 minute
  • Yield: 4 servings 1x

Description

Dive into these vibrant Low Carb Fish Taco Bowls featuring perfectly spiced flaky fish, fresh crunchy vegetables, and a zesty cilantro-lime crema. This healthy and satisfying meal comes together quickly for a delicious weeknight dinner or meal prep.

Ingredients

Scale
  • 1.5 lbs white fish fillets (Cod, Tilapia, or Mahi-Mahi), skinless
  • 2 tbsp olive oil or avocado oil
  • 2 tbsp taco seasoning (low sodium, or homemade blend)
  • 4 cups shredded green cabbage
  • 4 cups shredded romaine lettuce
  • 1 large avocado, sliced or diced
  • 1 cup fresh pico de gallo (or your favorite salsa)
  • 1/4 cup fresh cilantro, chopped (for garnish and crema)
  • 2 limes, 1 for juice, 1 for wedges
  • For the Cilantro-Lime Crema:
  • 1/2 cup Greek yogurt or sour cream (or dairy-free alternative)
  • 2 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  • 1. Prepare the Crema: In a small bowl, whisk together Greek yogurt (or dairy-free alternative), fresh lime juice, chopped cilantro, minced garlic, salt, and pepper until smooth. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
  • 2. Season and Cook the Fish: Pat fish fillets very dry with paper towels. Rub both sides generously with taco seasoning. Heat olive oil in a large non-stick skillet over medium-high heat. Cook fish for 3-5 minutes per side, depending on thickness, until opaque and easily flakes with a fork. Alternatively, bake at 400°F (200°C) for 10-15 minutes. Once cooked, gently break the fish into large flakes.
  • 3. Prepare the Base: In four serving bowls, create a base by combining shredded cabbage and shredded lettuce.
  • 4. Assemble the Bowls: Divide the cooked, flaked fish evenly among the salad bases.
  • 5. Add Toppings: Arrange sliced or diced avocado and a generous spoonful of pico de gallo (or salsa) over the fish in each bowl.
  • 6. Drizzle and Serve: Drizzle a generous amount of cilantro-lime crema over each bowl. Garnish with extra fresh cilantro and serve immediately with lime wedges on the side for an extra squeeze.
  • Prep Time: 15 mins
  • Cook Time: 10-15 mins

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