Description
Enjoy these flavorful Low-Carb Fish Taco Bowls, featuring fresh fish, crunchy greens, and a zesty sauce for a satisfying meal.
Ingredients
- 1 lb white fish fillets (such as 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
- Juice of 1 lime
- 3 cups shredded lettuce or mixed greens
- 2 cups cauliflower rice (cooked)
- 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)
- Lime wedges, for serving
- 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
- Pat the fish fillets dry using a paper towel. Rub olive oil on the fish, ensuring an even coat of the spice mixture made of chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
- Heat a large skillet over medium-high heat and cook the fish for about 3-4 minutes on each side, or until it flakes easily with a fork. Squeeze fresh lime juice over the fish and let it rest before flaking into bite-sized pieces.
- While the fish cooks, whisk together Greek yogurt, mayonnaise, lime juice, garlic powder, chili powder, and salt in a small bowl for the sauce.
- Assemble the bowls starting with a base of shredded lettuce or cauliflower rice. Top with the flaky fish, cherry tomatoes, cabbage, red onion, avocado, jalapeños, cilantro, and drizzle the creamy sauce on top.
- Serve the bowls with lime wedges for an extra citrus pop.
Notes
For extra flavor, consider marinating the fish in lime juice for 15-30 minutes before seasoning.
