Description
Delicious and healthy Low Carb Fish Taco Bowls featuring baked fish, creamy coleslaw, and cauliflower rice for a delightful weeknight dinner.
Ingredients
Scale
- Baked fish (cod, tilapia, or similar)
- 1 medium head of cauliflower (for cauliflower rice)
- Creamy coleslaw (store-bought or homemade)
- Fresh lime juice
- Ripe avocado (sliced or diced)
- Spices (cumin and paprika)
Instructions
- Preheat your oven to 400°F (200°C). Place your chosen fish on a baking tray and sprinkle it with spices like cumin and paprika. Bake for 15-20 minutes until fully cooked.
- Prepare the cauliflower rice by grating or processing it until it resembles rice grains. Sauté lightly in a pan for about 5 minutes.
- In a bowl, layer the sautéed cauliflower rice, followed by a generous portion of creamy coleslaw.
- Flake the baked fish and layer it on top of the coleslaw.
- Drizzle fresh lime juice over the entire bowl and add slices of ripe avocado.
- Serve immediately and enjoy!
Notes
You can bake the fish and prepare the cauliflower rice in advance for quick meal assembly. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg