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Low Carb Fish Taco Bowls

Quick and healthy Low Carb Fish Taco Bowls featuring baked fish, cauliflower rice, and fresh coleslaw.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups Cauliflower rice Fresh or frozen
  • 4 servings Baked fish (tilapia or cod) Seasoned and cooked
Coleslaw Mix
  • 4 cups Coleslaw mix
  • 1 tablespoon Lime juice Freshly squeezed
  • 1/4 cup Cilantro Chopped
Seasonings
  • 3 tablespoons Olive oil
  • 1 teaspoon Cumin To taste
  • 1 teaspoon Chili powder To taste
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Black pepper To taste
Garnishes
  • 2 limes Lime wedges For serving
  • 1/4 cup Cilantro For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Season the fish with olive oil, lime juice, cumin, chili powder, salt, and pepper.
  3. Bake the fish for about 15-20 minutes, or until cooked through.
  4. In a bowl, mix the coleslaw with lime juice and chopped cilantro.
Assembly
  1. In separate bowls, serve the cauliflower rice, topped with the baked fish and coleslaw.
  2. Garnish with additional lime or cilantro if desired.

Notes

Use fresh cilantro for a burst of flavor, and add avocado for healthy fats. For quick preparation, consider using pre-cooked fish or frozen cauliflower rice.