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Low Carb Fish Taco Bowls

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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Fish
  • 1 lb white fish fillets cod, tilapia, or mahi-mahi
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning
  • 1/2 tsp salt
For the Slaw
  • 2 cups shredded cabbage red and green
  • 1/4 cup chopped cilantro
  • 2 tbsp lime juice
  • 1 tbsp mayonnaise low carb
For the Bowls
  • 4 cups cauliflower rice cooked
  • 1 avocado sliced
  • 1/2 cup salsa low carb
  • 1/4 cup sour cream or Greek yogurt optional, for topping

Method
 

Prepare the Fish
  1. Pat the fish fillets dry and rub with olive oil, taco seasoning, and salt.
  2. Grill, bake, or pan-fry the fish for 3-5 minutes per side, until cooked through and flaky. Break into large chunks.
Make the Slaw
  1. In a medium bowl, combine the shredded cabbage, cilantro, lime juice, and low-carb mayonnaise. Toss to coat and set aside.
Assemble the Bowls
  1. Divide the cooked cauliflower rice among 4 bowls.
  2. Top the rice with the seasoned fish chunks, a generous serving of the slaw, and sliced avocado.
  3. Drizzle with low-carb salsa and a dollop of sour cream or Greek yogurt, if desired. Serve immediately.