Low Carb Fish Taco Bowls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://topreci.com/low-carb-fish-taco-bowls-recipe/
