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