Low Carb Fish Taco Bowls Recipe

Introduction

These low carb fish taco bowls are a flavorful, healthy twist on classic tacos. With tender baked cod, tangy pineapple lime cauliflower rice, and a creamy honey lime crema, they make a quick and satisfying meal.

Ingredients

• 4 frozen cod fillets
• 2 tablespoons melted unsalted butter
• 2 tablespoons taco seasoning
• 1/4 cup sour cream (or Greek yogurt)
• 1 1/2 teaspoons lime juice
• 1 teaspoon honey
• 1 tablespoon milk
• Pinch of salt
• 2 cups Pineapple Lime Cauliflower Rice
• 2 cups Sweet and Spicy Coleslaw
• 1 avocado, sliced
• 1/4 cup chopped cilantro, for garnish

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a sheet pan with foil for easier cleanup.
2. Step 2: Mix the melted butter with the taco seasoning, then quickly brush the mixture onto the frozen cod fillets. Place them on the prepared sheet pan and bake for 25 minutes until cooked through.
3. Step 3: In a bowl, whisk together sour cream, lime juice, honey, milk, and a pinch of salt until smooth to create the honey lime crema.
4. Step 4: Assemble the bowls by dividing the cauliflower rice and coleslaw evenly among four bowls. Top each with a baked cod fillet, sliced avocado, a drizzle of the honey lime crema, and chopped cilantro for garnish.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier, protein-packed crema.
• Feel free to substitute cod with other firm white fish like tilapia or haddock.
• Add extra lime zest to the cauliflower rice for an extra citrus punch.
• For a spicier kick, sprinkle some chili flakes on top before serving.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the cooked fish gently in the oven at low temperature to avoid drying out. Assemble bowls fresh to keep the avocado and slaw crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cod instead of frozen?

Yes, fresh cod works well. Adjust the baking time to about 12–15 minutes or until the fish flakes easily with a fork.

What can I use instead of cauliflower rice?

You can substitute cauliflower rice with cooked quinoa or shredded cabbage for a similar low-carb base with a different texture.

Low Carb Fish Taco Bowls Recipe

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These Low Carb Fish Taco Bowls are a delicious and healthy twist on traditional tacos, featuring baked cod fillets seasoned with taco spices, served over pineapple lime cauliflower rice and sweet and spicy coleslaw, topped with creamy honey lime crema and fresh avocado slices. Perfect for a light and flavorful meal that’s low in carbohydrates.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-Inspired
• Diet: Low Carb

Ingredients

Scale 1x2x3x

For the Fish:

• 4 frozen cod fillets
• 2 tablespoons melted unsalted butter
• 2 tablespoons taco seasoning

For the Honey Lime Crema:

• 1/4 cup sour cream (or Greek yogurt)
• 1 1/2 teaspoons lime juice
• 1 teaspoon honey
• 1 tablespoon milk
• Pinch of salt

For Serving:

• 2 cups Pineapple Lime Cauliflower Rice
• 2 cups Sweet and Spicy Coleslaw
• 1 avocado, sliced
• 1/4 cup chopped cilantro, for garnish

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Line a sheet pan with foil to make cleanup easier after baking the fish.
2. Season and Bake Fish: In a small bowl, combine the melted unsalted butter with the taco seasoning. Quickly brush this mixture over the frozen cod fillets, ensuring they are well coated. Place the fillets on the prepared sheet pan and bake in the preheated oven for 25 minutes or until the fish is cooked through and flakes easily with a fork.
3. Make Honey Lime Crema: While the fish is baking, whisk together the sour cream or Greek yogurt, lime juice, honey, milk, and a pinch of salt in a small bowl until smooth and well combined. This will be used as the creamy topping for the taco bowls.
4. Assemble the Bowls: Divide the pineapple lime cauliflower rice evenly among four serving bowls, about 1/2 cup per bowl. Add 1/2 cup of the sweet and spicy coleslaw to each bowl. Top each bowl with one baked cod fillet, arrange sliced avocado on top, and drizzle with the honey lime crema. Finally, sprinkle chopped cilantro over the bowls for added flavor and garnish.

Notes

• Use fresh cod fillets if available for better texture but frozen works well for convenience.
• The honey lime crema can be made ahead and stored in the refrigerator until ready to use.
• Adjust taco seasoning amount based on spice preference.
• Pineapple lime cauliflower rice and sweet and spicy coleslaw can be store-bought or homemade according to your preference.
• For a dairy-free version, substitute sour cream with a plant-based alternative and use a non-dairy milk.

Keywords: Fish Taco Bowls, Low Carb, Cod Recipe, Healthy Fish Tacos, Cauliflower Rice, Honey Lime Crema, Gluten-Free Fish Tacos