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Low-Carb Fish Taco Bowls

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Enjoy a delicious, low-carb twist on traditional fish tacos with fragrant Pineapple Lime Cauliflower Rice and a Sweet and Spicy Coleslaw.

Ingredients

Scale
  • 4 frozen cod fillets
  • 2 cups Pineapple Lime Cauliflower Rice
  • 2 cups Sweet and Spicy Coleslaw
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons taco seasoning
  • ¼ cup sour cream (or Greek yogurt)
  • 1½ teaspoons lime juice
  • 1 teaspoon honey
  • 1 tablespoon milk
  • Pinch of salt
  • 1 sliced avocado
  • ¼ cup chopped cilantro

Instructions

  1. Cook the Cod: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Place the frozen cod fillets on the sheet and brush them with melted unsalted butter. Sprinkle the taco seasoning evenly over the fillets. Bake for about 12-15 minutes or until the fish flakes easily with a fork.
  2. Prepare Cauliflower Rice: In a skillet over medium heat, add olive oil, the cauliflower rice, and pineapple chunks. Sauté for about 5-7 minutes until tender. Add lime juice.
  3. Mix the Coleslaw: In a bowl, combine your sweet and spicy coleslaw. If making from scratch, mix shredded cabbage, carrots, lime juice, and dressing.
  4. Make the Sauce: In a small bowl, combine sour cream, remaining lime juice, honey, milk, and salt. Mix until smooth.
  5. Assemble Your Bowls: Start with cauliflower rice, add flaked cod, coleslaw, creamy sauce, avocado slices, and cilantro.
  6. Serve and Enjoy: Serve with extra lime wedges on the side.

Notes

Feel free to experiment with ingredients based on your personal taste or dietary restrictions. This dish is versatile and adaptable!

Nutrition

Keywords: fish taco bowls, low-carb recipe, healthy dinner, Mexican cuisine

Find it online: https://basilboard.com/low-carb-fish-taco-bowls/