Prep time: 20 mins | Cook time: 25 mins | Total time: 45 mins
Give your Taco Tuesday a healthy twist with this low-carb Fish Taco Bowls and throw this together without the fuss using only a few simple ingredients. This delicious and healthy meal with cauliflower rice, coleslaw, and baked fish is ready in a breeze, making this perfect for even the busiest days.
These fish taco bowls are just amazing! I can seriously eat this all day. This has been one of my favourite meals for great reasons. Not only that this recipe is incredibly easy to make but also healthy and loved by even my pickiest eaters! This is also excellent if you enjoy fish tacos like me.
This fish taco bowl reminds me of my favourite restaurant. They serve the best fish and shrimp taco in town. I used to order take-out, but because of this recipe, I’d rather make fish taco bowls at home!
Ingredients
2 tbsp melted unsalted butter
4 frozen cod fillets
1 1/2 tsp lime juice
1/4 c. sour cream (or Greek yoghurt)
1 tsp honey
1 tbsp milk
1 Avocado, sliced
2 c. Sweet and Spicy Coleslaw
2 c. Pineapple Lime Cauliflower Rice
1/4 c. chopped Cilantro, for garnish
2 tbsp taco seasoning
pinch of salt
How to make Low Carb Fish Taco Bowls
Step 1: Prepare the oven. Preheat it to 400 degrees. Using foil, line a sheet pan.
Step 2: Combine the melted butter and taco seasoning. Then, quickly brush this over the frozen fillets.
Step 3: Place in the preheated oven and bake for about 25 minutes.
Step 4: Mix the sour cream with lime juice, honey, milk, and salt until well blended.
Step 5: Add half cup of cauliflower rice into 4 bowls followed by half cup coleslaw, 1 fish fillet, and slices of avocado. Then, drizzle with honey-lime crema and garnish with cilantro.
Note:
Omit the pineapple in the cauliflower rice to lower the carb of this dish.
Nutrition Facts:
YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 429TOTAL FAT: 18gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 10gCHOLESTEROL: 123mgSODIUM: 515mgCARBOHYDRATES: 22gFIBER: 8gSUGAR: 10gPROTEIN: 46g
Ingredients
- 2 tbsp melted unsalted butter
- 4 frozen cod fillets
- 1 1/2 tsp lime juice
- 1/4 c. sour cream (or Greek yoghurt)
- 1 tsp honey
- 1 tbsp milk
- 1 Avocado, sliced
- 2 c. Sweet and Spicy Coleslaw
- 2 c. Pineapple Lime Cauliflower Rice
- 1/4 c. chopped Cilantro, for garnish
- 2 tbsp taco seasoning
- pinch of salt
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees. Using foil, line a sheet pan.
Step 2: Combine the melted butter and taco seasoning. Then, quickly brush this over the frozen fillets.
Step 3: Place in the preheated oven and bake for about 25 minutes.
Step 4: Mix the sour cream with lime juice, honey, milk, and salt until well blended.
Step 5: Add half cup of cauliflower rice into 4 bowls followed by half cup coleslaw, 1 fish fillet, and slices of avocado. Then, drizzle with honey-lime crema and garnish with cilantro.
Notes
Omit the pineapple in the cauliflower rice to lower the carb of this dish.
