Low Carb Fish Taco Bowls Recipe
Introduction
Low Carb Fish Taco Bowls offer a fresh and flavorful alternative to traditional tacos, combining seasoned flaky fish with tangy cabbage slaw and creamy avocado sauce. This recipe is perfect for a light, satisfying meal that’s easy to prepare and packed with vibrant tastes.
Ingredients
- 1½ pounds (680g) firm white fish fillets (cod, mahi-mahi, or halibut)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 cups (300g) shredded cabbage (green, purple, or a mix)
- ¼ cup (60ml) lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey (optional)
- ½ teaspoon salt
- ¼ cup chopped fresh cilantro
- 2 ripe avocados
- ¼ cup (60g) sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 garlic clove, minced
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 4 cups chopped romaine lettuce or mixed greens
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- ½ red onion, thinly sliced
- 1 jalapeño, thinly sliced (seeds removed for less heat)
- ¼ cup pickled red onions (optional)
- Fresh cilantro leaves
- Lime wedges for serving
- ¼ cup crumbled cotija cheese or feta (optional)
Instructions
- Step 1: In a shallow dish, combine olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and pepper to create the marinade.
- Step 2: Pat the fish dry with paper towels. Place the fillets in the marinade and turn to coat both sides. Let marinate for 10 minutes at room temperature.
- Step 3: While the fish marinates, prepare the cabbage slaw by mixing shredded cabbage and chopped cilantro in a large bowl.
- Step 4: In a small bowl, whisk together lime juice, olive oil, honey (if using), and salt. Pour over the cabbage and toss well. Set aside to meld flavors.
- Step 5: For the avocado cream, blend avocado flesh, sour cream or Greek yogurt, lime juice, minced garlic, salt, and cilantro until smooth. Add a tablespoon of water if needed. Cover and refrigerate until ready.
- Step 6: Heat a large non-stick skillet over medium-high heat. Remove fish from marinade and cook for 3-4 minutes per side, until opaque and flaky. Transfer to a plate and gently break into chunks with two forks.
- Step 7: Divide chopped romaine or mixed greens among four bowls. Top with cabbage slaw, flaked fish, and your choice of toppings such as tomatoes, bell pepper, onion, jalapeño, and pickled red onions.
- Step 8: Add dollops of avocado cream on top, sprinkle with cotija cheese if desired, and garnish with fresh cilantro. Serve with lime wedges for squeezing.
Tips & Variations
- For less heat, omit jalapeño or remove its seeds before slicing.
- Try swapping sour cream with dairy-free yogurt for a vegan-friendly avocado cream.
- Use a mix of green and purple cabbage for a colorful slaw.
- Marinate the fish longer, up to 30 minutes, for more intense flavor but avoid over-marinating as acidity can break down the fish texture.
- Serve with cauliflower rice instead of lettuce for a more filling low-carb bowl.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 2 days. The fish is best enjoyed fresh but can be gently reheated in a skillet. Keep avocado cream tightly covered to prevent browning; stirring before serving may restore its color and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fish for this recipe?
Yes, you can use thawed firm white fish fillets. Make sure to pat them dry before marinating to avoid excess moisture during cooking.
Is this recipe suitable for meal prep?
Absolutely. Prepare the fish, slaw, and avocado cream separately and assemble bowls just before eating to keep ingredients fresh and crisp.
Print
Low Carb Fish Taco Bowls Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
Low Carb Fish Taco Bowls featuring seasoned, skillet-cooked white fish fillets served over fresh romaine lettuce with tangy lime cabbage slaw and creamy avocado sauce. This vibrant, flavorful meal is perfect for a light, healthy, and satisfying low-carb dinner.
Ingredients
Scale
For the Fish:
- 1½ pounds (680g) firm white fish fillets (cod, mahi-mahi, or halibut)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Cabbage Slaw:
- 4 cups (300g) shredded cabbage (green, purple, or a mix)
- ¼ cup (60ml) lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey (optional, can omit for strict low-carb)
- ½ teaspoon salt
- ¼ cup chopped fresh cilantro
For the Avocado Cream:
- 2 ripe avocados
- ¼ cup (60g) sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 garlic clove, minced
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
Bowl Base:
- 4 cups chopped romaine lettuce or mixed greens
Toppings (Choose Your Favorites):
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- ½ red onion, thinly sliced
- 1 jalapeño, thinly sliced (seeds removed for less heat)
- ¼ cup pickled red onions (optional)
- Fresh cilantro leaves
- Lime wedges for serving
- ¼ cup crumbled cotija cheese or feta (omit for dairy-free)
Instructions
- Preparing the Fish: In a shallow dish, mix olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and pepper to create a marinade. Pat the fish fillets dry with paper towels and place them in the marinade, turning to coat both sides. Let marinate for 10 minutes at room temperature.
- Making the Cabbage Slaw: In a large bowl, combine the shredded cabbage and chopped cilantro. In a small bowl, whisk together lime juice, olive oil, honey (if using), and salt. Pour the dressing over the cabbage mixture and toss well to combine. Set aside to allow flavors to meld.
- Creating the Avocado Cream: Scoop the avocado flesh into a blender or food processor. Add sour cream or Greek yogurt, lime juice, minced garlic, salt, and cilantro. Blend until smooth and creamy, adding a tablespoon of water if needed for desired consistency. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent browning until serving.
- Cooking the Fish: Heat a large non-stick skillet over medium-high heat. Remove fish from marinade (discard remaining marinade) and cook for 3-4 minutes per side, until opaque and flakes easily with a fork. Transfer to a plate and gently break into chunks with two forks.
- Assembling the Bowls: Divide chopped romaine or mixed greens among 4 bowls as the base. Top each bowl with cabbage slaw. Add flaked fish on top, then arrange chosen toppings like tomatoes, bell peppers, red onion, jalapeño, pickled red onions, and cilantro around the fish. Dollop or drizzle avocado cream over each bowl. Sprinkle with cotija cheese if using and serve with lime wedges on the side.
Notes
- Marinate fish only for 10 minutes to keep it tender and flavorful.
- Omit honey from slaw dressing for a strict low-carb version.
- Use dairy-free sour cream to make avocado cream dairy-free.
- Adjust jalapeño quantity or remove seeds to control spiciness.
- Prepare slaw and avocado cream while fish marinates for efficient meal prep.
- Choose firm white fish like cod, mahi-mahi, or halibut for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
Keywords: Low Carb Fish Tacos, Fish Taco Bowls, Healthy Fish Recipe, Low Carb Dinner, Mexican Inspired Bowls, Avocado Cream Sauce
