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Low Carb Fish Taco Bowls Recipe

Low Carb Fish Taco Bowls Recipe

5 from 13 reviews

Delight in these Low Carb Fish Taco Bowls that are bursting with flavors! This recipe features succulent cod fillets seasoned with zesty taco flavors, served over a bed of Pineapple Lime Cauliflower Rice and Sweet and Spicy Coleslaw, topped with a creamy honey lime crema, avocado slices, and fresh cilantro.

Ingredients

Scale

Cod Fillets:

  • 4 frozen cod fillets
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons taco seasoning

Honey Lime Crema:

  • 1/4 cup sour cream (or Greek yogurt)
  • 1 1/2 teaspoons lime juice
  • 1 teaspoon honey
  • 1 tablespoon milk
  • pinch of salt

Additional Ingredients:

  • 2 cups Pineapple Lime Cauliflower Rice
  • 2 cups Sweet and Spicy Coleslaw
  • 1 Avocado, sliced
  • 1/4 cup chopped Cilantro, for garnish

Instructions

  1. Preheat Oven: Preheat oven to 400 degrees. Line a sheet pan with foil for easier clean up.
  2. Prepare Cod Fillets: Mix together the melted butter and taco seasoning. Brush on the frozen fillets quickly. Bake for 25 minutes.
  3. Make Honey Lime Crema: Whisk together the sour cream, lime juice, honey, milk, and salt.
  4. Assemble: Fill 4 bowls with 1/2 cup cauliflower rice, 1/2 cup coleslaw, 1 fish fillet, and some avocado slices. Drizzle with the honey lime crema and sprinkle with cilantro.

Nutrition

Keywords: Low Carb, Fish Taco Bowls, Cod Fillets, Cauliflower Rice, Coleslaw, Honey Lime Crema