Low Carb Fish Taco Bowls
A vibrant and healthy low-carb dinner featuring seasoned baked cod, crunchy coleslaw, cauliflower rice, and a creamy honey lime sauce, all served in a delicious bowl.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Fusion
- Diet: Gluten-Free, Low-Carb
Ingredients
Scale
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 F (200 C). Line a sheet pan with foil.
- Mix melted butter and taco seasoning. Brush onto frozen cod fillets.
- Bake fish for 25 minutes, or until opaque and flaky.
- Whisk together sour cream, lime juice, honey, milk, and salt to make the crema.
- In each of 4 bowls, add 1/2 cup cauliflower rice, 1/2 cup coleslaw, 1 fish fillet, and avocado slices.
- Drizzle with honey lime crema and garnish with chopped cilantro.
Notes
- No need to thaw the frozen fish before baking.
- For a dairy-free option, use plant-based yogurt and a dairy-free butter alternative.
- Store components separately in the fridge for best meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 429 calories
- Sugar: 10 grams sugar
- Sodium: 515 milligrams sodium
- Fat: 18 grams fat
- Carbohydrates: 22 grams carbohydrates
- Fiber: 8 grams fiber
- Protein: 46 grams protein
Find it online: https://prepmealkitchen.com/low-carb-fish-taco-bowls/