Description
Discover how to make Low Carb Fish Taco Bowls with this step-by-step recipe. These easy-to-make bowls deliver the best flavor for a healthy and satisfying meal.
Ingredients
- 1.5 lbs white flaky fish (cod, haddock, tilapia), cut into 1-inch pieces
- 2 tbsp olive oil or avocado oil
- 1 tbsp taco seasoning (low-sodium)
- Salt and black pepper to taste
- 6 cups mixed greens or shredded romaine lettuce
- 2 cups shredded purple or green cabbage
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved or 1 large tomato, diced
- ½ red onion, thinly sliced (optional)
- ¼ cup fresh cilantro, chopped
- 2 radishes, thinly sliced (optional)
- For the Sauce:
- ½ cup plain full-fat Greek yogurt or sour cream
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- ¼ tsp cumin
- 2 tbsp fresh cilantro, chopped
- Pinch of chipotle powder (optional)
- Salt and pepper to taste
Instructions
- 1. Prepare the Fish: Pat fish fillets dry. Season with taco seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook fish for 3-4 minutes per side, until golden brown and flaky. Alternatively, bake at 400°F (200°C) for 10-15 minutes, or air fry at 375°F (190°C) for 8-12 minutes, flipping halfway.
- 2. Make the Sauce: In a small bowl, whisk together Greek yogurt/sour cream, lime juice, minced garlic, cumin, cilantro, chipotle powder (if using), salt, and pepper. Taste and adjust seasonings.
- 3. Assemble Toppings: Prepare all your desired toppings: shred lettuce and cabbage, dice avocado and tomatoes, slice red onion and radishes.
- 4. Build the Bowls: Divide the mixed greens and shredded cabbage among 4 bowls. Top with the cooked fish, diced avocado, tomatoes, sliced red onion, and radishes.
- 5. Drizzle and Serve: Drizzle generously with the prepared low-carb sauce and garnish with fresh cilantro. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins