Description
A delicious and light recipe for Low-Carb Fish Taco Bowls that combines seasoned cod, colorful cauliflower rice, and creamy sauce for a satisfying meal.
Ingredients
Scale
- 4 frozen cod fillets
- 2 cups Pineapple Lime Cauliflower Rice
- 2 cups Sweet and Spicy Coleslaw
- 2 tbsps melted unsalted butter
- 2 tbsps taco seasoning
- ¼ cup sour cream (or Greek yogurt)
- 1 ½ tsps lime juice
- 1 tsp honey
- 1 tbsp milk
- Pinch of salt
- 1 sliced avocado
- ¼ cup chopped cilantro
Instructions
- Preheat your oven to 400 degrees. While that’s heating up, line a baking sheet with some foil.
- Mix together the melted butter and taco seasoning in a small bowl.
- Brush the frozen fish fillets with the buttery, spicy blend.
- Place the fish fillets on the lined baking sheet and pop them in the oven for about 25 minutes.
- Whisk together the sour cream, lime juice, honey, milk, and a pinch of salt to make the sauce.
- Grab four bowls and evenly divide the cauliflower rice and coleslaw among them.
- Add a fillet to each bowl, followed by avocado slices and drizzle with the honey lime crema.
- Sprinkle with cilantro, and enjoy your meal!
Notes
Customize your bowls with extra toppings like diced tomatoes, jalapeños, or lime wedges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 30mg
Keywords: fish taco bowls, low-carb recipe, healthy dinner