Description
Discover the best flavor of Low Carb Fish Taco Bowls with this step-by-step, easy to make recipe that is both healthy and delicious. It’s a vibrant, satisfying meal packed with tender fish, crunchy slaw, and a creamy, zesty dressing.
Ingredients
- 4 (6 oz) firm white fish fillets (Cod, Tilapia, Halibut)
- 2 tbsp olive oil or avocado oil (for cooking)
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of cayenne pepper (optional, adjust to taste)
- Salt and freshly ground black pepper to taste
- For the Slaw:
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup thinly sliced radishes
- 1/4 cup chopped fresh cilantro
- For the Avocado-Lime Dressing:
- 1 ripe avocado, peeled and pitted
- 1/4 cup fresh lime juice
- 1/4 cup full-fat Greek yogurt or avocado oil mayonnaise
- 2–3 tbsp water (to thin)
- Salt and pepper to taste
- For Toppings:
- 1 ripe avocado, sliced
- 1/2 cup pico de gallo or diced tomatoes
Instructions
- Prep and Season Fish: Pat fish fillets dry with paper towels. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Rub the spice blend evenly over both sides of the fish.
- Cook Fish: Heat olive oil in a large non-stick skillet over medium-high heat. Cook fish for 3-5 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.
- Prepare Slaw: In a large bowl, combine shredded green cabbage, red cabbage, sliced radishes, and chopped cilantro. Toss gently.
- Make Dressing: In a blender or food processor, combine avocado, lime juice, Greek yogurt (or mayo), and 2-3 tablespoons of water. Blend until smooth and creamy, adding more water if needed to reach desired consistency. Season with salt and pepper to taste.
- Assemble Bowls: Divide the slaw among serving bowls. Top with cooked fish, broken into chunks. Drizzle generously with avocado-lime dressing. Garnish with sliced avocado and pico de gallo. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins