Description
A fresh take on comfort food, these Low-Carb Fish Taco Bowls combine tender seared fish with crunchy slaw, creamy avocado, and a zing of lime—all without traditional tortillas.
Ingredients
Scale
- 1 lb seasoned fish (tilapia or cod)
- Crunchy slaw (shredded cabbage and carrots)
- 1 ripe avocado
- 1 lime (juiced)
- 1 tbsp olive oil
- Salt and pepper to taste
- Taco seasoning (optional for an extra kick)
Instructions
- Start by seasoning the fish. Sprinkle taco seasoning, salt, and pepper generously on both sides of the fish fillets.
- Heat a skillet over medium heat and add a tablespoon of olive oil. Once shimmering, add the seasoned fish and cook until golden brown and cooked through—about 3-4 minutes per side.
- While the fish cooks, prepare the crunchy slaw by mixing together shredded cabbage and carrots in a large bowl.
- Cut your avocado in half, remove the pit, and slice into wedges. Squeeze lime juice over the slices.
- To assemble your bowls, place a layer of crunchy slaw at the bottom, top with the cooked fish, and finish with sliced avocado and a drizzle of lime juice.
Notes
Feel free to customize with your favorite vegetables or different proteins like shrimp or grilled chicken. Prep your slaw in advance for quicker assembly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Seared
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg