Name: Low Carb Fish Taco Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb white fish fillets (such as tilapia or cod); 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1/2 teaspoon cumin; Salt and pepper, to taste; 1 small head of cauliflower, grated (for "rice"); 1 tablespoon lime juice; 1 cup shredded lettuce; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 1/2 avocado, sliced; 2 tablespoons fresh cilantro, chopped; 1/2 avocado; 1 tablespoon Greek yogurt (or sour cream); 1 tablespoon lime juice; Salt and pepper, to taste

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Low Carb Fish Taco Bowls a fresh and vibrant low-carb twist on the classic fish tacos, this recipe features seasoned fish, crispy veggies, and a zesty avocado sauce. Served in a bowl, it's the perfect healthy meal that satisfies cravings without the carbs!

Low Carb Fish Taco Bowls

Ingredients

1 lb white fish fillets (such as tilapia or cod)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon garlic powder

½ teaspoon cumin

Salt and pepper, to taste

1 small head of cauliflower, grated (for "rice")

1 tablespoon lime juice

1 cup shredded lettuce

½ cup cherry tomatoes, halved

¼ cup red onion, thinly sliced

½ avocado, sliced

2 tablespoons fresh cilantro, chopped

For the avocado sauce:

½ avocado

1 tablespoon Greek yogurt (or sour cream)

1 tablespoon lime juice

Salt and pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the fish fillets on the prepared baking sheet. Drizzle with olive oil, then season with chili powder, garlic powder, cumin, salt, and pepper. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.

While the fish is baking, prepare the cauliflower rice. Grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice grains.

Heat a large skillet over medium heat. Add the grated cauliflower to the skillet and cook, stirring occasionally, for 5-7 minutes until tender. Season with salt and pepper and stir in lime juice.

To make the avocado sauce, blend the avocado, Greek yogurt, lime juice, salt, and pepper in a blender or food processor until smooth.

Once the fish is ready, flake it into bite-sized pieces with a fork.

Assemble the bowls by placing a base of cauliflower rice in each bowl, then top with the seasoned fish, shredded lettuce, tomatoes, red onion, avocado slices, and a drizzle of avocado sauce.

Garnish with fresh cilantro and serve immediately.

Servings and Timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

Vegetarian Option: Swap the fish for roasted tofu or tempeh for a plant-based version of this bowl.

Spicy Kick: Add some sliced jalapeños or a drizzle of hot sauce on top for an extra spicy punch.

Taco Bowl with Cheese: If you’re not strictly low-carb, you can sprinkle some shredded cheese or crumbled queso fresco over the top of the bowls for added richness.

Add More Veggies: Feel free to add extra toppings like cucumber, bell peppers, or radishes for extra crunch and flavor.

Storage/Reheating

This fish taco bowl can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, I suggest warming the fish and cauliflower rice separately in the microwave or on the stovetop. For best results, I recommend not adding the avocado sauce or fresh toppings until you’re ready to serve.

FAQs

Can I use frozen fish fillets instead of fresh?

Yes, frozen fish fillets will work just fine. Just make sure to thaw them properly before seasoning and baking.

Can I make this recipe ahead of time?

Yes, you can prepare most of the components ahead of time, like the cauliflower rice and the avocado sauce. Store them separately and assemble the bowls when you're ready to eat.

How do I make the cauliflower rice more flavorful?

I like to sauté the cauliflower rice with garlic or onions for extra flavor. You can also add herbs like cilantro or parsley for more depth.

Is this recipe keto-friendly?

Yes, this recipe is keto-friendly as it’s low in carbs, especially since we use cauliflower rice as the base instead of regular rice or tortillas.

Can I use a different type of fish?

Absolutely! You can swap the tilapia or cod for other white fish like haddock, mahi-mahi, or even salmon if you prefer.

Conclusion

These Low Carb Fish Taco Bowls are a perfect balance of fresh flavors, crispy textures, and healthy ingredients, making them a satisfying and wholesome meal. Whether you’re following a low-carb diet, craving something light, or simply looking for a new way to enjoy fish tacos, this recipe delivers. The combination of seasoned fish, cauliflower rice, fresh veggies, and avocado sauce creates a dish that feels indulgent yet nutritious. Give it a try for a quick, tasty dinner that the whole family will love!

Recipe:

Low Carb Fish Taco Bowls

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings

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Description

A fresh and vibrant low-carb twist on the classic fish tacos, this recipe features seasoned fish, crispy veggies, and a zesty avocado sauce. Served in a bowl, it's the perfect healthy meal that satisfies cravings without the carbs!

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the fish fillets on the prepared baking sheet. Drizzle with olive oil, then season with chili powder, garlic powder, cumin, salt, and pepper. Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is baking, prepare the cauliflower rice. Grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice grains.
Heat a large skillet over medium heat. Add the grated cauliflower to the skillet and cook, stirring occasionally, for 5-7 minutes until tender. Season with salt and pepper and stir in lime juice.
To make the avocado sauce, blend the avocado, Greek yogurt, lime juice, salt, and pepper in a blender or food processor until smooth.
Once the fish is ready, flake it into bite-sized pieces with a fork.
Assemble the bowls by placing a base of cauliflower rice in each bowl, then top with the seasoned fish, shredded lettuce, tomatoes, red onion, avocado slices, and a drizzle of avocado sauce.
Garnish with fresh cilantro and serve immediately.

Notes

Vegetarian Option: Swap the fish for roasted tofu or tempeh for a plant-based version of this bowl.

Spicy Kick: Add some sliced jalapeños or a drizzle of hot sauce on top for an extra spicy punch.

Taco Bowl with Cheese: If you’re not strictly low-carb, you can sprinkle some shredded cheese or crumbled queso fresco over the top of the bowls for added richness.

Add More Veggies: Feel free to add extra toppings like cucumber, bell peppers, or radishes for extra crunch and flavor.