There’s something special about fish tacos—the fresh, zesty flavors, the perfect balance of textures, and the way they bring a little taste of the coast to your table. But if you’re watching your carbs or just want a lighter version of this classic dish, these Low-Carb Fish Taco Bowls are the perfect solution.
Instead of traditional tortillas, we’re packing all those incredible flavors into a satisfying bowl loaded with seasoned fish, crunchy slaw, creamy toppings, and a squeeze of lime. Whether you’re making this for a quick weeknight dinner or meal prepping for the week, this dish is a delicious and wholesome option that doesn’t skimp on flavor.
Why You’ll Love This Recipe
- Fresh & Flavorful: Every bite is bursting with citrus, spice, and the perfect blend of textures.
- Low-Carb & Healthy: Packed with lean protein and nutrient-rich veggies, this dish keeps things light but satisfying.
- Quick & Easy: With just a few simple steps, you can have dinner on the table in under 30 minutes.
- Perfect for Meal Prep: Prep everything in advance for a quick and delicious lunch or dinner all week long.
Ingredients You’ll Need
For the Fish:
- 1 lb white fish fillets (cod, tilapia, or halibut)
- 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
For the Slaw:
- 2 cups shredded cabbage (green or purple)
- ½ cup shredded carrots
- ¼ cup chopped cilantro
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- ½ tsp salt
For the Toppings:
- 1 avocado, sliced
- ¼ cup sour cream
- ½ cup diced tomatoes
- ¼ cup chopped red onion
- 1 jalapeño, sliced (optional)
- Lime wedges for serving
How to Make Low-Carb Fish Taco Bowls
Step 1: Season and Cook the Fish
Start by patting your fish fillets dry with a paper towel. This helps the seasoning stick and gives the fish a better texture when cooked. In a small bowl, mix the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
Rub the spice mixture all over the fish fillets, then drizzle them with olive oil and lime juice for extra flavor.
Heat a large skillet over medium-high heat. Once hot, add the fish and cook for 3-4 minutes per side until golden brown and flaky. Be gentle when flipping to keep the fillets intact. Once done, remove from the heat and set aside.
Step 2: Prepare the Slaw
While the fish is cooking, prepare the slaw. In a large bowl, combine the shredded cabbage, carrots, and cilantro. In a separate small bowl, mix the mayonnaise, lime juice, and salt. Pour this dressing over the cabbage mixture and toss everything together until well coated.
Step 3: Assemble the Bowls
Now for the fun part—building your taco bowls! Start with a base of slaw, then top it with the flaky, seasoned fish. Add slices of avocado, a dollop of sour cream, diced tomatoes, red onion, and sliced jalapeños if you like a little heat. Squeeze fresh lime over everything for that perfect tangy finish.
Helpful Tips
- Choose the Right Fish: Mild, flaky white fish works best, but if you prefer something heartier, salmon is also a great option.
- Make it Dairy-Free: Swap sour cream for a dairy-free alternative or use extra avocado for creaminess.
- Extra Crunch: Want more texture? Add sliced radishes or chopped cucumbers for a refreshing bite.
- Meal Prep Friendly: Store all the components separately in airtight containers, then assemble fresh when ready to eat.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Low-Carb, Gluten-Free
Notes
- If you like a spicier kick, add a pinch of cayenne to the fish seasoning.
- This dish is just as delicious with shrimp instead of fish! Adjust the cook time as shrimp cook faster.
- Store leftovers in the fridge for up to 2 days. Reheat fish gently to avoid overcooking.
Nutritional Information (Per Serving)
- Calories: ~320
- Protein: 30g
- Carbs: 10g
- Fat: 18g
- Fiber: 4g
Frequently Asked Questions
Can I Use Frozen Fish?
Yes! Just make sure to thaw it completely and pat it dry before seasoning to prevent excess moisture.
What Other Toppings Can I Add?
Try sliced radishes, cotija cheese, pickled onions, or a drizzle of hot sauce for extra flavor.
How Do I Store Leftovers?
Keep all components separate in airtight containers in the fridge. Reheat fish gently and assemble fresh before serving.
Related Recipes
If you loved this recipe, check out these other fresh and flavorful dishes:
- Crispy Salmon Rice Bowl
- Hot Honey Chicken Bowls
- Hot Honey Chicken Bowls
- Japanese Katsu Bowls with Tonkatsu Sauce
Conclusion
These Low-Carb Fish Taco Bowls bring all the flavors you love in a fresh, healthy, and easy-to-make dish. Whether you’re meal prepping for the week or looking for a quick dinner idea, this recipe is sure to become a favorite. Try it out and let me know how you like it!
Print
Low-Carb Fish Taco Bowls
Description
There’s something special about fish tacos—the fresh, zesty flavors, the perfect balance of textures, and the way they bring a little taste of the coast to your table. But if you’re watching your carbs or just want a lighter version of this classic dish, these Low-Carb Fish Taco Bowls are the perfect solution.
Instead of traditional tortillas, we’re packing all those incredible flavors into a satisfying bowl loaded with seasoned fish, crunchy slaw, creamy toppings, and a squeeze of lime. Whether you’re making this for a quick weeknight dinner or meal prepping for the week, this dish is a delicious and wholesome option that doesn’t skimp on flavor.
Ingredients
For the Fish:
- 1 lb white fish fillets (cod, tilapia, or halibut)
- 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
For the Slaw:
- 2 cups shredded cabbage (green or purple)
- ½ cup shredded carrots
- ¼ cup chopped cilantro
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- ½ tsp salt
For the Toppings:
- 1 avocado, sliced
- ¼ cup sour cream
- ½ cup diced tomatoes
- ¼ cup chopped red onion
- 1 jalapeño, sliced (optional)
- Lime wedges for serving
Instructions
Start by patting your fish fillets dry with a paper towel. This helps the seasoning stick and gives the fish a better texture when cooked. In a small bowl, mix the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
Rub the spice mixture all over the fish fillets, then drizzle them with olive oil and lime juice for extra flavor.
Heat a large skillet over medium-high heat. Once hot, add the fish and cook for 3-4 minutes per side until golden brown and flaky. Be gentle when flipping to keep the fillets intact. Once done, remove from the heat and set aside.
While the fish is cooking, prepare the slaw. In a large bowl, combine the shredded cabbage, carrots, and cilantro. In a separate small bowl, mix the mayonnaise, lime juice, and salt. Pour this dressing over the cabbage mixture and toss everything together until well coated.
Now for the fun part—building your taco bowls! Start with a base of slaw, then top it with the flaky, seasoned fish. Add slices of avocado, a dollop of sour cream, diced tomatoes, red onion, and sliced jalapeños if you like a little heat. Squeeze fresh lime over everything for that perfect tangy finish.
Notes
- If you like a spicier kick, add a pinch of cayenne to the fish seasoning.
- This dish is just as delicious with shrimp instead of fish! Adjust the cook time as shrimp cook faster.
- Store leftovers in the fridge for up to 2 days. Reheat fish gently to avoid overcooking.
