Print

Delicious Low-Carb Fish Taco Bowls

Delicious Low-Carb Fish Taco Bowls in Under 30 Minutes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing and healthy twist on fish tacos, deconstructed into a convenient bowl. This dish features perfectly seasoned, flaky white fish layered with crisp vegetables, creamy avocado, and a zesty lime dressing, all without the carbs of traditional tortillas. It’s a quick, satisfying, and flavorful meal perfect for busy weeknights or meal prepping.

Ingredients

Scale

For the Fish:
1 lb fresh white fish fillets (such as cod, tilapia, or mahi-mahi), cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
Juice of 1 lime

For the Taco Bowl Base:
3 cups shredded romaine lettuce or a mixed greens blend
2 cups cooked cauliflower rice

For the Toppings:
½ cup cherry tomatoes, quartered
½ cup shredded red cabbage
¼ cup red onion, thinly sliced
1 ripe avocado, sliced or diced
¼ cup fresh cilantro, roughly chopped
1 jalapeño, thinly sliced (optional)
Lime wedges, for serving

For the Creamy Lime Dressing:
½ cup plain Greek yogurt
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 clove garlic, minced
¼ teaspoon salt
â…› teaspoon black pepper

Instructions

Prepare the Fish:
In a bowl, toss the fish chunks with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and lime juice. Ensure the fish is evenly coated.
Cook the Fish:
Heat a non-stick skillet over medium-high heat. Add the seasoned fish and cook for 4-6 minutes, flipping halfway, until cooked through and flaky. Set aside.
Prepare the Dressing:
In a small bowl, whisk together Greek yogurt, lime juice, olive oil, minced garlic, salt, and pepper until smooth and well combined.
Assemble the Bowls:
Divide the shredded lettuce and cauliflower rice between two bowls. Top with the cooked fish, cherry tomatoes, shredded red cabbage, red onion, avocado, cilantro, and jalapeño slices (if using).
Drizzle generously with the creamy lime dressing and serve with lime wedges.

Notes

Chef’s tip for cauliflower rice: Pulse fresh or frozen cauliflower florets in a food processor until they resemble rice grains. Alternatively, purchase pre-riced cauliflower and sauté it lightly in a pan with a little oil for 5-7 minutes until tender-crisp. For meal prepping, store all components separately in airtight containers and assemble just before serving to maintain freshness and texture.

Nutrition

Find it online: https://paulakitchen.com/low-carb-fish-taco-bowls/