Description
These Low Carb Fish Taco Bowls are a light and flavorful meal, combining tender baked cod fillets with zesty taco seasoning, served over a bed of Pineapple Lime Cauliflower Rice and Sweet and Spicy Coleslaw. Topped with creamy avocado, a drizzle of honey lime crema, and a sprinkle of fresh cilantro, this dish delivers all the flavors of fish tacos in a healthier, low-carb bowl version. Perfect for a quick weeknight dinner or meal prep!
Ingredients
4 frozen cod fillets
2 tablespoons melted unsalted butter
2 tablespoons taco seasoning
¼ cup sour cream (or Greek yogurt)
1 ½ teaspoons lime juice
1 teaspoon honey
1 tablespoon milk
Pinch of salt
2 cups Pineapple Lime Cauliflower Rice
2 cups Sweet and Spicy Coleslaw
1 avocado, sliced
¼ cup chopped cilantro, for garnish
Instructions
Preheat your oven to 400°F (200°C). Line a sheet pan with foil for easier clean-up.
Mix together the melted butter and taco seasoning. Quickly brush the mixture onto the frozen fillets. Bake for 25 minutes.
While the fish bakes, whisk together the sour cream, lime juice, honey, milk, and salt to create the honey lime crema.
To assemble, fill 4 bowls with ½ cup of cauliflower rice, ½ cup of coleslaw, 1 baked fish fillet, and some avocado slices.Drizzle with the honey lime crema and sprinkle with chopped cilantro for garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 400