Description
Transform your weeknight dinners with these vibrant and flavorful Low Carb Fish Taco Bowls. Featuring crispy, seasoned fish and fresh toppings, it’s a healthy and satisfying meal.
Ingredients
- 1.5 lbs firm white fish fillets (cod, mahi-mahi, snapper)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, adjust to taste)
- Salt and black pepper to taste
- 1 tbsp avocado oil or olive oil
- 6 cups shredded romaine lettuce or coleslaw mix (for base)
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 4–5 radishes, thinly sliced
- 2 avocados, mashed (for guacamole) or 1/2 cup Greek yogurt/sour cream (for dressing)
- 2 limes, cut into wedges
- Optional: Cotija cheese, hot sauce
Instructions
- Pat fish fillets dry and season generously with chili powder, cumin, smoked paprika, garlic powder, cayenne, salt, and pepper.
- Heat oil in a large non-stick skillet over medium-high heat. Cook fish for 3-4 minutes per side until opaque and crispy. Flake into pieces.
- Assemble bowls: layer shredded lettuce, flaked fish, red onion, cilantro, and radishes.
- Top with guacamole or a creamy dressing, and a generous squeeze of fresh lime juice. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 10 mins