Description
Whip up these vibrant and healthy Low Carb Fish Taco Bowls for a quick, flavorful, and satisfying meal. Tender seasoned fish, crisp veggies, and a zesty lime-cilantro sauce make for a perfect weeknight dinner.
Ingredients
- 1.5 lbs firm white fish fillets (cod, tilapia, mahi-mahi)
- 2 tbsp olive oil or avocado oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, adjust to taste)
- Salt and black pepper to taste
- 6 cups mixed greens or shredded lettuce (or cauliflower rice)
- 1 large avocado, sliced or diced
- 1 cup shredded red cabbage
- 4–5 radishes, thinly sliced
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- For the Creamy Lime-Cilantro Sauce:
- 1/2 cup sour cream or plain Greek yogurt
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- Pinch of salt and pepper
Instructions
- 1. Prep and Season the Fish: Pat fish fillets dry. In a shallow dish, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Dredge fish in seasoning, coating evenly. Let sit 5-10 minutes.
- 2. Cook the Fish: Heat oil in a large non-stick skillet over medium-high heat. Cook fish 3-4 minutes per side, until opaque and flaky. Alternatively, bake at 400°F (200°C) for 10-15 mins, or air fry at 375°F (190°C) for 8-12 mins.
- 3. Prepare the Creamy Lime-Cilantro Sauce: In a small bowl, whisk together sour cream (or Greek yogurt), fresh lime juice, chopped cilantro, salt, and pepper until smooth.
- 4. Assemble Your Low Carb Fish Taco Bowls: Divide greens/cauliflower rice among 4 bowls. Flake cooked fish over the base. Arrange sliced avocado, shredded red cabbage, and sliced radishes. Drizzle generously with the creamy sauce. Garnish with extra cilantro and a lime wedge. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins