These Low Carb Fish Taco Bowls are an easy way to give taco Tuesday a healthy twist that everyone will love. Cauliflower rice, coleslaw, and fish in one bowl is a healthy and delicious meal.

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Say hello to my current dinner obsession.  I seriously could eat one of fish taco bowls every night of the week and not be mad about it.

Hands down every single time we go out for tacos I order fish tacos or shrimp tacos. When we lived in Texas, our favorite place to go on date night was Torchy’s Tacos.  I would always order two shrimp tacos and one pulled pork taco.  Every. Single. Time. Oh, and chips and queso because that’s a given if you are eating tacos.

So I have to know…do you eat tacos on Tuesdays?  We will eat tacos any day of the week because we aren’t particular when it comes to tacos. But lately we have been making taco salad, taco soup, or just regular tacos for Tuesday nights.

A few weeks ago I had this giant itch to make fish tacos but without the taco.  Summer is headed at us at an alarming pace, so I’ve been really trying to eat as many low carb meals as much as possible. 

Now I could have wrapped everything up in a low carb tortilla and called it a night, but I decided taco bowls sounded more fun and appetizing. We still had some leftover Sweet and Spicy Coleslaw from dinner the night before, and I knew that would be delicious in these taco bowls. Have you had slaw for fish tacos?  It’s seriously so good.

So I added the slaw, Pineapple Lime Cauliflower Rice, taco baked fish, and some avocado slices to a bowl, and then I drizzled it all in a delicious lime crema sauce.  

Making this fish taco bowl with cauliflower rice makes this the perfect meal to enjoy when you are eating low carb.

You guys! This bowl is so stinking incredible!!!  Like forget the fork and just start shoveling it in good!!! We didn’t even miss the taco shells!

In fact, our daughter keeps asking when I’m going to make these fish taco bowls again because she really enjoyed them. I call it a dinner win when the teenager gives it two thumbs up and wants more.

How to make Low Carb Fish Taco Bowls:

Prepare your slaw and cauliflower rice ahead of time. You can always pop the cauliflower rice in the microwave to warm it up before filling the bowls.

Mix together some melted butter and taco seasoning and brush it on 4 frozen cod fillets. Bake for 25 minutes.

While the fish is baking, whisk together the sauce to drizzle for on top of your bowls.

Fill your bowls with a 1/2 cup slaw and 1/2 cup cauliflower rice.  Top it with the baked fish and some avocado slices.

Drizzle the bowls with sauce and sprinkle them with a little bit of cilantro before digging in.

What kind of sauce is good on fish tacos?

This easy lime crema can be made in less than 5 minutes and tastes great on any fish tacos or bowls. You will need the following ingredients:

• Sour Cream
• Lime Juice
• Honey
• Milk
• Salt

Whisk everything together and refrigerate until needed.

What is the best fish for tacos?

White mild saltwater fish are a great choice for tacos. Some of the best ones are cod, snapper, mahi mahi, flounder, or halibut.

More taco recipes you may like:

Taco Salad Bowls are a delicious and healthy 30 minute meal that satisfies everyone at the dinner table. They are simple, fresh, and easy to make.

These Green Chile Pulled Pork Tacos are loaded with meat, cheese, and salsa. They are such an easy and delicious dinner for busy nights.

Crispy Sriracha Ranch Fish Tacos loaded with a sweet and spicy coleslaw and crumbled cheese makes an easy and delicious dinner that everyone will love.

These easy Bacon Egg Breakfast Tacos are a delicious and healthy way to start out the morning.

Caribbean Jerk Shrimp Tacos loaded with fruit salsa, crumbly cheese, and spicy shrimp make a delicious fresh dinner.

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Low Carb Fish Taco Bowls

Print

These Low Carb Fish Taco Bowls are an easy way to give taco Tuesday a healthy twist that everyone will love.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 4 frozen cod fillets
• 2 Tablespoons melted butter
• 2 Tablespoons taco seasoning
• 1/4 cup sour cream
• 1 1/2 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
• 1/4 cup chopped Cilantro, for garnish

Instructions

1. Preheat oven to 400 degrees. Line a sheet pan with foil for easier clean up.
2. Mix together the melted butter and taco seasoning. Brush on the frozen fillets quickly. Bake for 25 minutes.
3. Whisk together the sour cream, lime juice, honey, milk, and salt.
4. Fill 4 bowls with 1/2 cup cauliflower rice, 1/2 cup coleslaw, 1 fish fillet, and some avocado slices. Drizzle with the honey lime crema and sprinkle with cilantro.

Notes

*To make this recipe even more low carb, omit the pineapple in the cauliflower rice.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 429 Total Fat: 18g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 123mg Sodium: 560mg Carbohydrates: 22g Fiber: 8g Sugar: 10g Protein: 46g