Description
Savor fresh seafood with vibrant toppings and a zesty sauce in these low-carb fish taco bowls, perfect for busy weeknights.
Ingredients
- 4 frozen cod fillets
- 2 cups Pineapple Lime Cauliflower Rice
- 2 cups Sweet and Spicy Coleslaw
- 2 tbsps melted unsalted butter
- 2 tbsps taco seasoning
- ¼ cup sour cream (or Greek yogurt)
- 1 ½ tsps lime juice
- 1 tsp honey
- 1 tbsp milk
- Pinch of salt
- 1 sliced avocado
- ¼ cup chopped cilantro
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
- In a small bowl, mix melted butter and taco seasoning. Brush this mixture on the frozen cod fillets.
- Place cod fillets on the baking sheet and bake for about 25 minutes, or until flaky.
- While the fish bakes, whisk together sour cream, lime juice, honey, milk, and a pinch of salt in another bowl.
- Divide the cauliflower rice and coleslaw evenly among four bowls.
- Once the fish is done, place a fillet in each bowl and add avocado slices.
- Drizzle the honey lime crema over everything and finish with a sprinkle of cilantro.
Notes
For an extra kick, consider adding cayenne or hot sauce to the fish seasoning. Serve with fresh toppings for the best flavor.
