Low-Carb Fish Taco Bowls
Experience the bold, smoky flavors of a Mexican cantina with this wholesome, low-carb fish taco bowl. By replacing tortillas with a fresh bed of greens and cauliflower rice, you get all the vibrant, zesty satisfaction of a taco without the extra starch. Featuring perfectly seared, spice-rubbed white fish, creamy avocado, and a refreshing lime-herb finish, this dish is a masterpiece of nutritional efficiency. Perfect for busy weeknights, it delivers a high-protein, fiber-packed meal that is as delicious as it is healthy.
- Prep Time: 10
- Cook Time: 8
- Total Time: 18
- Yield: 2 servings
- Category: Dinner
- Method: Pan-searing
- Cuisine: Mexican-Inspired
- Diet: Pescatarian, Keto, Low-Carb
Ingredients
1 lb white fish fillets (cod, tilapia, or mahi-mahi)
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 lime, juiced
3 cups shredded lettuce or mixed greens
2 cups cauliflower rice, steamed
½ cup cherry tomatoes, halved
½ cup red cabbage, shredded
¼ cup red onion, thinly sliced
1 ripe avocado, sliced
¼ cup fresh cilantro, chopped
1 jalapeño, sliced
¼ cup Greek yogurt (for sauce base)
Instructions
In a small bowl, mix the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
Pat the fish dry and coat evenly with the spice mixture.
Heat olive oil in a skillet over medium-high heat.
Sear the fish for 3-4 minutes per side, or until it is opaque and flakes easily with a fork.
In a small bowl, combine Greek yogurt with half of the lime juice to create the sauce.
Divide the shredded greens and steamed cauliflower rice into serving bowls.
Top each bowl with the cooked fish, cherry tomatoes, cabbage, red onion, avocado, and jalapeños.
Drizzle with the lime-yogurt sauce, squeeze over the remaining lime juice, and garnish with fresh cilantro.
Notes
Store leftover fish and vegetables in separate airtight containers in the refrigerator for up to 2 days. For a vegan option, substitute the fish with protein-rich black beans or roasted tofu and replace the Greek yogurt sauce with a coconut cream-based lime dressing.
Find it online: https://cookingwithramsay.com/low-carb-fish-taco-bowls/