Low Carb Fish Taco Bowls Recipe
Introduction
Low Carb Fish Taco Bowls are a fresh, flavorful way to enjoy classic fish tacos without the carbs. Packed with seasoned flaky fish, zesty cabbage slaw, and creamy avocado sauce, this dish is perfect for a quick and healthy meal.
Ingredients
- 1½ pounds (680g) firm white fish fillets (cod, mahi-mahi, or halibut)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 cups (300g) shredded cabbage (green, purple, or a mix)
- ¼ cup (60ml) lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey (optional, can omit for strict low-carb)
- ½ teaspoon salt
- ¼ cup chopped fresh cilantro
- 2 ripe avocados
- ¼ cup (60g) sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 garlic clove, minced
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 4 cups chopped romaine lettuce or mixed greens
- 1 cup cherry tomatoes, halved (optional)
- 1 bell pepper (any color), diced (optional)
- ½ red onion, thinly sliced (optional)
- 1 jalapeño, thinly sliced (seeds removed for less heat, optional)
- ¼ cup pickled red onions (optional)
- Fresh cilantro leaves (for garnish)
- Lime wedges for serving
- ¼ cup crumbled cotija cheese or feta (omit for dairy-free, optional)
Instructions
- Step 1: In a shallow dish, combine olive oil, lime juice, chili powder, ground cumin, garlic powder, smoked paprika, dried oregano, salt, and black pepper to make the marinade.
- Step 2: Pat the fish fillets dry with paper towels. Place them in the marinade and turn to coat evenly. Let the fish marinate for 10 minutes at room temperature.
- Step 3: Meanwhile, prepare the cabbage slaw by combining shredded cabbage and chopped cilantro in a large bowl. In a separate small bowl, whisk lime juice, olive oil, honey (if using), and salt.
- Step 4: Pour the dressing over the cabbage mixture and toss well. Set aside to let the flavors meld while you prepare the remaining components.
- Step 5: For the avocado cream, scoop avocado flesh into a blender or food processor. Add sour cream or Greek yogurt, lime juice, minced garlic, salt, and chopped cilantro. Blend until smooth, adding water if needed to reach desired consistency. Transfer to a bowl and cover tightly.
- Step 6: Heat a large non-stick skillet over medium-high heat. Remove fish from marinade and discard any leftover marinade. Cook fish for 3-4 minutes per side until opaque and flaky.
- Step 7: Transfer cooked fish to a plate and gently flake it into chunks using two forks.
- Step 8: Assemble the bowls by dividing chopped romaine or mixed greens among four bowls. Top with cabbage slaw, then flaked fish. Add your preferred toppings such as tomatoes, bell peppers, red onion, jalapeño, and pickled onions.
- Step 9: Dollop or drizzle avocado cream over each bowl. Sprinkle with cotija or feta cheese and garnish with fresh cilantro leaves. Serve with lime wedges on the side.
Tips & Variations
- For extra heat, leave the jalapeño seeds in or add a sprinkle of cayenne pepper to the fish marinade.
- Swap sour cream for full-fat Greek yogurt to reduce calories while keeping creaminess.
- Use leftover roasted vegetables as additional toppings for more flavor and texture.
- To make this dairy-free, omit cheese and use coconut yogurt in place of sour cream.
- Marinate fish longer (up to 30 minutes) for a more intense flavor but avoid going too long to keep the fish tender.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep fish chilled and consume within this time for best freshness. The avocado cream may brown slightly but stirring it before serving will restore its texture. Reheat fish gently in a skillet or microwave to avoid drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fish for this recipe?
Yes, thaw frozen fish completely before marinating and cooking to ensure even cooking and best texture.
Is this recipe suitable for meal prep?
Absolutely. Prepare the fish, slaw, and avocado cream in advance and assemble your bowls when ready to eat for a quick, nutritious meal.
Print
Low Carb Fish Taco Bowls Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
These Low Carb Fish Taco Bowls offer a fresh, vibrant, and healthy meal option featuring tender marinated white fish fillets cooked to perfection, paired with a crunchy cabbage slaw, creamy avocado sauce, and a colorful array of fresh toppings. Perfect for a light yet satisfying low-carb lunch or dinner, this recipe balances bold southwestern spices with zesty lime and rich avocado cream—all served over a refreshing bed of greens.
Ingredients
Scale
For the Fish:
- 1½ pounds (680g) firm white fish fillets (cod, mahi-mahi, or halibut)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Cabbage Slaw:
- 4 cups (300g) shredded cabbage (green, purple, or a mix)
- ¼ cup (60ml) lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey (optional, can omit for strict low-carb)
- ½ teaspoon salt
- ¼ cup chopped fresh cilantro
For the Avocado Cream:
- 2 ripe avocados
- ¼ cup (60g) sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 garlic clove, minced
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
Bowl Base:
- 4 cups chopped romaine lettuce or mixed greens
Toppings (Choose Your Favorites):
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), diced
- ½ red onion, thinly sliced
- 1 jalapeño, thinly sliced (seeds removed for less heat)
- ¼ cup pickled red onions (optional)
- Fresh cilantro leaves
- Lime wedges for serving
- ¼ cup crumbled cotija cheese or feta (omit for dairy-free)
Instructions
- Prepare the Marinade: In a shallow dish, combine olive oil, lime juice, chili powder, ground cumin, garlic powder, smoked paprika, dried oregano, salt, and black pepper to create the marinade mix.
- Marinate the Fish: Pat the fish fillets dry with paper towels. Place them in the marinade and turn to coat both sides thoroughly. Let the fish marinate at room temperature for 10 minutes to absorb the flavors.
- Make the Cabbage Slaw: In a large bowl, toss the shredded cabbage with chopped cilantro. In a smaller bowl, whisk together lime juice, olive oil, honey (if using), and salt. Pour this dressing over the cabbage mixture and toss well to combine. Set aside to let the flavors meld.
- Prepare the Avocado Cream: Scoop avocado flesh into a blender or food processor. Add sour cream or Greek yogurt, lime juice, minced garlic, salt, and cilantro. Blend until smooth and creamy, adding water by tablespoon increments if needed to reach a smooth consistency. Transfer to a bowl and cover with plastic wrap pressed onto the surface to prevent browning.
- Cook the Fish: Heat a large non-stick skillet over medium-high heat. Remove fish from marinade, discarding leftover marinade. Cook fish for 3 to 4 minutes on each side until opaque and flaky. Transfer to a plate and gently flake into chunks using two forks.
- Assemble the Bowls: Divide chopped romaine or mixed greens evenly into 4 serving bowls as a base. Top each with a portion of the cabbage slaw, then add the flaked fish. Arrange your chosen toppings such as cherry tomatoes, diced bell pepper, red onion, jalapeño, and pickled red onions around the fish. Dollop or drizzle the avocado cream over each bowl. Finally, sprinkle with crumbled cotija cheese if using and garnish with fresh cilantro leaves. Serve with lime wedges on the side.
Notes
- For a strict low-carb diet, omit honey from the cabbage slaw dressing.
- Use any firm white fish like cod, mahi-mahi, or halibut based on availability and preference.
- To keep it dairy-free, substitute sour cream with a vegan alternative and omit cheese.
- Adjust jalapeño amount or remove seeds to control spice level.
- The avocado cream can be prepared a few hours ahead and refrigerated, but be sure to cover it tightly to avoid browning.
- Preparing the slaw and avocado cream while the fish marinates helps save overall prep time.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southwestern
Keywords: low carb fish tacos, fish taco bowls, healthy fish recipes, low carb meals, avocado cream, cabbage slaw, keto fish tacos
