Description
Delicious and healthy Low Carb Fish Taco Bowls with flaky fish, cauliflower rice, and zesty coleslaw.
Ingredients
Scale
- 4 cups coleslaw mix
- 2 cups cauliflower rice
- 1 lb baked fish (e.g., tilapia, cod, or your choice)
- Juice of 2 limes
- 1 avocado, diced
- Fresh cilantro, chopped
- Spices: cumin, paprika, salt, and pepper
Instructions
- Prepare the cauliflower rice: Pulse cauliflower florets in a food processor until rice-sized. Sauté in a pan over medium heat until tender.
- Preheat oven to 400°F (200°C). Bake fish seasoned with spices for about 12-15 minutes until cooked through and flaky.
- Prepare the coleslaw by mixing the coleslaw mix with lime juice, salt, and pepper in a bowl.
- Assemble bowls with cauliflower rice, baked fish, and coleslaw mix on top.
- Garnish with diced avocado and chopped cilantro. Serve immediately.
Notes
You can swap fish for shrimp or grilled chicken. Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg