There’s something undeniably comforting about fish tacos—the perfect blend of flaky fish, fresh toppings, and a zesty kick of lime. But what if you could enjoy all that flavor without the carbs? Enter Low-Carb Fish Taco Bowls, a delicious, healthy alternative that delivers all the classic tastes of a fish taco while keeping things light and satisfying.

Pin it now and inspire more food lovers on Pinterest!

These taco bowls are perfect for busy weeknights, meal prep, or even a casual dinner with friends. Instead of traditional tortillas, we’re layering everything in a bowl over a bed of crisp greens or cauliflower rice. It’s a fresh, vibrant dish that’s easy to make, customizable, and packed with flavor. Whether you’re following a low-carb lifestyle or just looking for a healthier dinner option, this recipe is sure to become a favorite!

Why You’ll Love This Recipe

Low in Carbs, Big on Flavor – You get all the classic fish taco flavors without the extra carbs from tortillas.
Quick and Easy – Ready in about 30 minutes, making it perfect for busy nights.
Customizable – Swap out toppings to fit your taste or dietary needs.
Great for Meal Prep – Make ahead and enjoy throughout the week.

Ingredients You’ll Need

For the Fish:

1 lb white fish fillets (such as 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
Juice of 1 lime

For the Taco Bowl Base:

3 cups shredded lettuce or mixed greens
2 cups cauliflower rice (cooked)

Toppings:

½ cup cherry tomatoes, diced
½ cup red cabbage, shredded
¼ cup red onion, thinly sliced
1 avocado, sliced
¼ cup fresh cilantro, chopped
1 jalapeño, sliced (optional)
Lime wedges, for serving

For the Sauce:

½ cup Greek yogurt or sour cream
1 tbsp mayonnaise
1 tbsp lime juice
½ tsp garlic powder
½ tsp chili powder
¼ tsp salt

How to Make Low-Carb Fish Taco Bowls

Step 1: Season and Cook the Fish

Start by patting your fish fillets dry with a paper towel. This helps the seasoning stick better and gives you a better sear. In a small bowl, mix the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Rub the fish with olive oil and coat evenly with the spice mixture.

Heat a large skillet over medium-high heat. Once hot, add the fish and cook for about 3-4 minutes per side, or until it flakes easily with a fork. Squeeze fresh lime juice over the fish before removing it from the pan. Let it rest for a minute before flaking it into bite-sized pieces.

Step 2: Prepare the Sauce

While the fish is cooking, whisk together the Greek yogurt, mayonnaise, lime juice, garlic powder, chili powder, and salt in a small bowl. Taste and adjust the seasoning as needed. This creamy sauce adds the perfect tangy contrast to the smoky fish.

Step 3: Assemble the Bowls

Start with a base of shredded lettuce or cauliflower rice in each bowl. Top with the flaky fish, diced cherry tomatoes, shredded cabbage, red onion, avocado slices, and jalapeños if you like a little heat. Sprinkle fresh cilantro over everything and drizzle with the creamy sauce.

Step 4: Serve and Enjoy

Serve the bowls with lime wedges on the side for an extra pop of citrus. Grab a fork, mix everything together, and enjoy a fresh, flavorful, and healthy meal!

Helpful Tips

Choose the Right Fish: Opt for a mild, firm white fish like cod or mahi-mahi. These hold up well to seasoning and pan-searing.
Make It Extra Crunchy: Add crushed keto-friendly tortilla chips or roasted pepitas for an extra crunch.
Spice It Up: If you love heat, add a pinch of cayenne to the seasoning mix or a few dashes of hot sauce to the yogurt dressing.
Meal Prep Friendly: Cook the fish and store it separately in the fridge. Assemble the bowls when ready to eat for a fresh, easy meal.
Alternative Bases: Not a fan of cauliflower rice? Try shredded cabbage, zucchini noodles, or a bed of baby spinach.

Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2-3 servings
Category: Main Course
Method: Pan-Seared
Cuisine: Mexican-Inspired
Diet: Low-Carb, Gluten-Free

Notes

This recipe is naturally gluten-free and can be dairy-free if you swap Greek yogurt for a dairy-free alternative.
Leftovers can be stored in the fridge for up to 3 days—just keep the fish and toppings separate until ready to serve.
Feel free to get creative with toppings! Radishes, pickled onions, or a sprinkle of cheese can add extra layers of flavor.

Nutritional Information (Per Serving)

Estimated values:

Calories: ~300-350
Protein: ~35g
Carbohydrates: ~10g
Fiber: ~4g
Fat: ~15g

Frequently Asked Questions

Can I use frozen fish?

Yes! Just make sure to thaw it completely and pat it dry before seasoning and cooking.

What other sauces can I use?

If you’re not a fan of creamy sauces, try a simple salsa verde or a spicy mango salsa.

How do I store leftovers?

Store the cooked fish separately from the other ingredients in an airtight container in the fridge. Reheat gently before assembling your bowl.

Can I use another protein?

Absolutely! This recipe works great with shrimp, grilled chicken, or even tofu for a plant-based option.

Storage Instructions

Fridge: Store the cooked fish in an airtight container for up to 3 days. Keep toppings separate for the freshest taste.
Freezer: Fish can be frozen for up to 2 months. Defrost in the fridge before reheating.
Reheating: Warm the fish in a skillet over low heat or in the microwave for 30 seconds.

Related Recipes

If you loved this Low-Carb Fish Taco Bowl, try these other delicious recipes:

Conclusion

These Low-Carb Fish Taco Bowls are the perfect way to enjoy the fresh, zesty flavors of traditional fish tacos while keeping it light and nutritious. Whether you’re looking for a quick weeknight meal, a meal-prep-friendly dish, or just a fun twist on taco night, this recipe has you covered. Give it a try and let me know how you customize yours!

Low-Carb Fish Taco Bowls

Author: Charlotte B.

Print Recipe

Description

Instructions