Name: Delicious Low Carb Fish Taco Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 lbs firm white fish fillets (cod, mahi-mahi, tilapia); 2 tbsp olive oil; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; Salt and black pepper to taste; For the Slaw:; 4 cups shredded cabbage (green or red); 0.5 cup shredded carrots (optional); 2 tbsp fresh lime juice; 1 tbsp apple cider vinegar; 1 tbsp olive oil; Pinch of salt; Pinch of cayenne pepper or hot sauce (optional); For the Creamy Sauce:; 0.5 cup Greek yogurt or sour cream (or dairy-free alternative); 2 tbsp fresh lime juice; 1 clove garlic, minced; 1 tbsp fresh cilantro, chopped; 0.5 tsp chili powder; Salt and pepper to taste; For Serving:; Low-carb base (lettuce leaves, additional shredded cabbage, cauliflower rice); Fresh cilantro, chopped; Lime wedges; Diced red onion or jalapeño (optional); Avocado slices (optional)

Description

Discover the best flavor of Low Carb Fish Taco Bowls with this easy-to-follow, step-by-step recipe. Perfect for a healthy and satisfying meal!

Ingredients

1.5 lbs firm white fish fillets (cod, mahi-mahi, tilapia)
2 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
Salt and black pepper to taste
For the Slaw:
4 cups shredded cabbage (green or red)
0.5 cup shredded carrots (optional)
2 tbsp fresh lime juice
1 tbsp apple cider vinegar
1 tbsp olive oil
Pinch of salt
Pinch of cayenne pepper or hot sauce (optional)
For the Creamy Sauce:
0.5 cup Greek yogurt or sour cream (or dairy-free alternative)
2 tbsp fresh lime juice
1 clove garlic, minced
1 tbsp fresh cilantro, chopped
0.5 tsp chili powder
Salt and pepper to taste
For Serving:
Low-carb base (lettuce leaves, additional shredded cabbage, cauliflower rice)
Fresh cilantro, chopped
Lime wedges
Diced red onion or jalapeño (optional)
Avocado slices (optional)

Instructions

1. Season the Fish: Pat fish fillets dry. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle fish with olive oil, then rub generously with the seasoning mix. Let sit for 10-15 minutes.
2. Cook the Fish: Choose your preferred method: Pan-Sear: Heat 1-2 tbsp oil in a non-stick skillet over medium-high heat. Cook fish 3-4 minutes per side until opaque and flaky.
Bake: Preheat oven to 400°F (200°C). Bake on a parchment-lined sheet for 10-15 minutes.
Air Fry: Preheat air fryer to 375°F (190°C). Air fry for 8-12 minutes, flipping halfway.
3. Prepare the Slaw: In a large bowl, combine shredded cabbage and carrots. In a small bowl, whisk together 2 tbsp lime juice, apple cider vinegar, 1 tbsp olive oil, salt, and cayenne. Pour dressing over slaw and toss.
4. Make the Sauce: In a medium bowl, combine Greek yogurt/sour cream, 2 tbsp lime juice, minced garlic, chopped cilantro, 0.5 tsp chili powder, salt, and pepper. Whisk until smooth.
5. Assemble Bowls: Place your low-carb base in bowls. Top with cooked fish, then a generous portion of slaw. Drizzle generously with the creamy sauce. Garnish with fresh cilantro, lime wedges, and optional red onion, jalapeño, or avocado slices. Serve immediately.

Prep Time: 15 mins
Cook Time: 20 mins