Yield: 4 dinners
Low Carb Fish Taco Bowls Recipe
These Fish Taco Bowls are an easy way to give taco Tuesday a healthy twist that everyone will love. Cauliflower rice, coleslaw, and baked fish makes these easy fish tacos a healthy and delicious meal that everyone will enjoy.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
- 4 frozen cod fillets
- 2 tablespoons melted unsalted butter
- 2 tablespoons taco seasoning
- 1/4 cup sour cream (or Greek yogurt)
- 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
- Preheat oven to 400 degrees. Line a sheet pan with foil for easier clean up.
- Mix together the melted butter and taco seasoning. Brush on the frozen fillets quickly. Bake for 25 minutes.
- Whisk together the sour cream, lime juice, honey, milk, and salt.
- 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 lower in carb, leave out the pineapple in the cauliflower rice.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 429Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 123mgSodium: 515mgCarbohydrates: 22gFiber: 8gSugar: 10gProtein: 46g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.