Description
Taco Tuesday just got a serious low-carb makeover. These Fish Taco Bowls deliver all the zesty flavors you crave without the carb crash later.
Ingredients
Scale
- 1½ pounds (680g) firm white fish fillets (cod, halibut, or mahi-mahi)
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (15g) taco seasoning (low-carb variety)
- 1 teaspoon (5g) smoked paprika
- ½ teaspoon (2g) garlic powder
- Salt and pepper to taste
- 4 cups (320g) shredded cabbage or coleslaw mix
- 2 cups (200g) cauliflower rice, cooked
- 1 medium avocado, sliced
- 1 cup (150g) cherry tomatoes, halved
- ¼ cup (40g) red onion, finely diced
- ¼ cup (10g) fresh cilantro, chopped
- 2 tablespoons (30ml) lime juice, freshly squeezed
- ½ cup (120g) sour cream or Greek yogurt
- 2 tablespoons (30ml) lime juice
- 1 clove garlic, minced
- ¼ teaspoon (1g) salt
Instructions
- In a small bowl, combine sour cream or Greek yogurt with lime juice, minced garlic, and salt to make lime crema. Refrigerate while preparing other components.
- Pat fish fillets dry with paper towels. Combine taco seasoning, smoked paprika, garlic powder, salt, and pepper in a small bowl. Drizzle fish with olive oil, then coat evenly with seasoning mixture.
- Heat a large non-stick skillet over medium-high heat. Cook fish for 3-4 minutes per side until opaque and flaking easily. Remove from heat, rest for 2 minutes, then flake into chunks.
- While fish cooks, toss shredded cabbage with half the lime juice and a pinch of salt. Cook cauliflower rice until just tender.
- Assemble bowls by dividing cabbage and cauliflower rice among four bowls. Top with flaked fish, avocado slices, tomatoes, red onion, and cilantro.
- Drizzle with remaining lime juice and spoon lime crema over each bowl. Serve immediately with extra lime wedges if desired.