Description
Mexican-inspired low carb fish taco bowls deliver explosive flavors without excess carbohydrates. Zesty seasoned white fish nestles atop fresh cauliflower rice, complemented by crisp cabbage slaw and creamy avocado, creating a satisfying meal perfect for health-conscious diners.
Ingredients
Scale
Main Protein:
- 4 frozen cod fillets
Fish Seasoning:
- 2 tablespoons (30 milliliters) unsalted butter, melted
- 2 tablespoons (30 milliliters) taco seasoning
Accompaniments and Garnish:
- ¼ cup (60 milliliters) sour cream
- 1 ½ teaspoons (7.5 milliliters) lime juice
- 1 teaspoon (5 milliliters) honey
- 1 tablespoon (15 milliliters) milk
- 1 pinch salt
- 2 cups (480 milliliters) pineapple lime cauliflower rice
- 2 cups (480 milliliters) sweet and spicy coleslaw
- 1 avocado, sliced
- ¼ cup (60 milliliters) chopped cilantro
Instructions
- Prepare a baking sheet by lining it with aluminum foil and warm the oven to a toasty 400°F, creating an ideal environment for cooking the fish.
- Transform frozen fish fillets into a flavor-packed meal by generously coating them with a zesty blend of melted butter and taco seasoning, ensuring each piece is thoroughly brushed.
- Place the seasoned fish into the preheated oven and allow them to bake for approximately 25 minutes, developing a golden and perfectly cooked exterior.
- Craft a luxurious honey lime crema by whisking together tangy sour cream, bright lime juice, sweet honey, smooth milk, and a pinch of salt, creating a creamy and vibrant sauce.
- Construct the taco bowls by laying a foundation of cauliflower rice, then adding a layer of crisp coleslaw as the next textural element.
- Carefully position the freshly baked fish fillet atop the coleslaw, creating a centerpiece for the bowl.
- Enhance the dish with creamy avocado slices, strategically placed for visual appeal and additional richness.
- Drizzle the prepared honey lime crema generously over the bowl, allowing the sauce to cascade beautifully across the ingredients.
- Finish the dish with a sprinkle of fresh, chopped cilantro, adding a burst of color and herbaceous flavor to complete the low-carb taco bowl experience.
Notes
- Effortlessly create a low-carb meal that’s bursting with flavor and nutrition in just 30 minutes.
- Swap traditional tortillas for cauliflower rice to keep this dish light, healthy, and satisfying for anyone watching their carbohydrate intake.
- Prepare the honey lime crema ahead of time to allow flavors to meld, enhancing the overall taste profile of your fish taco bowl.
- Frozen fish fillets make this recipe incredibly convenient, perfect for busy weeknights or quick meal prep.
- Choose wild-caught fish for a more sustainable and potentially more nutritious protein option that elevates the dish’s quality.
- Customize your bowl with extra toppings like jalapeños, pickled onions, or different herbs to suit your personal taste preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg