Description
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.
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!
Ingredients
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
Instructions
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.
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.
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.
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!
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.