Low-Carb Fish Taco Bowls
Bright and fresh low-carb fish taco bowls featuring flaky, seasoned fish over crunchy slaw and creamy avocado, all topped with a squeeze of lime for a smoky and tangy flavor.
Ingredients
Main Ingredients
- 1 lb Fish fillets (tilapia or cod) Can substitute with other white fish like haddock or pollock.
- 2 tbsp Olive oil Can use avocado oil or a neutral oil.
- 2 tbsp Taco seasoning Store-bought is fine or make a homemade mix for lower sodium.
- 4 cups Crunchy slaw (cabbage, carrots, etc.) Can use pre-made slaw mix.
- 1 large Avocado Ripe but slightly firm for best texture.
- 1 medium Lime Fresh lime juice is preferred.
- 1/4 cup Fresh cilantro Optional for garnish.
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven or grill to medium-high heat. Pat the fish fillets dry with paper towels and season lightly with salt and pepper.
- Lightly brush or rub olive oil over the fish fillets, then sprinkle taco seasoning evenly on both sides.
Cooking
- Place the fillets on the grill or in a hot oven-safe pan or baking sheet. Cook fish for about 5–7 minutes per side, or until the fish is opaque and flakes easily with a fork.
Assembly
- In a bowl, layer a generous amount of crunchy slaw. Top with the cooked fish, breaking it into large flakes if desired. Add sliced avocado and squeeze fresh lime over the bowl. Garnish with fresh cilantro if using.
Serving
- Serve immediately while the fish is warm and the slaw is crisp. Adjust salt, pepper, or an extra squeeze of lime to taste.
Notes
Make ahead of time by preparing the slaw up to 2 days in advance. Store cooked fish in the refrigerator for up to 3 days separately from the slaw to maintain texture.