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Flavorful Low-Carb Fish Taco Bowls

Flavorful Low-Carb Fish Taco Bowls
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A healthy American dish featuring spicy white fish atop a bed of cauliflower rice and fresh veggies. Quick, satisfying, and bursting with zesty flavors that mimic traditional fish tacos without the carbs.

Ingredients

Scale

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 tbsp lime juice
3 cups shredded lettuce or mixed greens
2 cups cooked cauliflower rice
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)
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

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper, and lime juice.
Add fish fillets to the spice mixture, coating both sides evenly. Place on the prepared baking sheet.
Bake for 10–12 minutes until fish flakes easily with a fork.
In a large bowl, layer cooked cauliflower rice, shredded lettuce, and desired toppings (cherry tomatoes, cabbage, red onion, avocado, cilantro, jalapeño).
In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, garlic powder, chili powder, and salt to make the sauce.
Spoon cooked fish over the base and drizzle with the sauce before serving with lime wedges.

Notes

Use pre-cooked cauliflower rice for convenience.
Fish can be pan-seared in 1 tbsp olive oil for a firmer texture.
Substitute plain non-dairy yogurt for a vegan version.
Add diced mango for a sweet-tangy twist.

Nutrition

Find it online: https://www.makeourrecipes.com/flavorful-low-carb-fish-taco-bowls/