Description
Delicious and healthy fish taco bowls loaded with seasoned white fish, crisp vegetables, creamy avocado, and tangy sauce. Perfect for low-carb and keto lifestyles.
Ingredients
Scale
- 1.5 pounds white fish fillets (cod, tilapia, or mahi-mahi)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups romaine lettuce, chopped
- 2 cups purple cabbage, shredded
- 1 cup cherry tomatoes, halved
- 2 medium avocados, sliced
- 1/4 cup cilantro, chopped
- 2 limes
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
Instructions
- 1. Pat fish fillets dry with paper towels. Mix chili powder, cumin, paprika, garlic powder, salt, and pepper in a small bowl.
- 2. Brush both sides of fish with 1 tablespoon olive oil and generously coat with seasoning mixture. Let rest for 10 minutes.
- 3. While sauce ingredients together in a bowl: sour cream, Greek yogurt, lime juice, and hot sauce. Refrigerate until ready to serve.
- 4. Heat remaining olive oil in a large skillet over medium-high heat. Add fish and cook for 4 minutes without moving.
- 5. Flip fish carefully and cook for an additional 3-4 minutes until it flakes easily with a fork and reaches 145 degrees Fahrenheit.
- 6. Remove fish from heat and let rest for 2 minutes, then flake into large chunks with a fork.
- 7. Assemble bowls by layering romaine lettuce and purple cabbage in serving bowls.
- 8. Top with flaked fish, cherry tomatoes, and avocado slices.
- 9. Drizzle with creamy sauce, garnish with fresh cilantro, and serve with lime wedges.
Notes
Store components separately in airtight containers for up to 3 days. Slice avocado fresh when assembling. Fish can also be grilled or baked at 400°F for 12-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Carbohydrates: 11g
- Fiber: 6g
- Protein: 28g
Keywords: low carb fish tacos, keto fish taco bowls, healthy fish bowls, fish taco salad