Description
Low-Carb Fish Taco Bowls are a delightful and healthy twist on traditional tacos, featuring flaky white fish served over a bed of vibrant cauliflower rice and topped with fresh veggies. Perfect for Taco Tuesday or any casual gathering, these bowls offer a satisfying crunch and zesty flavors that make every bite feel like a celebration. Customize them to suit your taste, and enjoy a colorful meal that’s as nutritious as it is delicious!
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 2 tsp taco seasoning
- 2 cups cauliflower rice
- 2 tbsp fresh lime juice
- 1 cup pico de gallo
- ½ cup sour cream or Greek yogurt
- 1 avocado, sliced
- ¼ cup chopped cilantro
Instructions
- Prepare the cauliflower rice: Sauté riced cauliflower in a skillet over medium heat for about 5 minutes until tender. Season with salt and pepper.
- Cook the fish: Heat oil in a pan, season fish fillets with taco seasoning, and cook for 3-4 minutes on each side until flaky.
- Assemble the bowls: Layer cauliflower rice as the base, then add the cooked fish.
- Add toppings: Top with pico de gallo, avocado slices, and sour cream or Greek yogurt. Drizzle with fresh lime juice.
- Garnish: Sprinkle chopped cilantro over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 70mg