Low-Carb Fish Taco Bowls (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
4 frozen cod fillets
02 -
2 cups Pineapple Lime Cauliflower Rice
03 -
2 cups Sweet and Spicy Coleslaw
→ Cod Seasoning & Sauce
04 -
2 tablespoons melted unsalted butter
05 -
2 tablespoons taco seasoning
06 -
¼ cup sour cream or Greek yogurt
07 -
1 ½ teaspoons lime juice
08 -
1 teaspoon honey
09 -
1 tablespoon milk
10 -
Pinch of salt
→ Topping & Garnish
11 -
1 sliced avocado
12 -
¼ cup chopped cilantro
# Let's Cook!:
01 -
Preheat your oven to 400°F. Line a baking sheet with foil.
02 -
In a small bowl, mix the melted butter and taco seasoning. Brush the mixture onto the frozen cod fillets. Place the fillets on the prepared baking sheet and bake for 25 minutes, or until cooked through and flaky.
03 -
In another bowl, whisk together the sour cream, lime juice, honey, milk, and a pinch of salt. Refrigerate until ready to use.
04 -
Divide the cauliflower rice and coleslaw evenly among four bowls. Place a baked cod fillet in each bowl, along with avocado slices. Drizzle the honey lime crema over the top and sprinkle with cilantro.
05 -
Serve immediately and enjoy your flavorful and healthy fish taco bowls!
# Cook's Notes:
01 -
For a spicier kick, add a dash of hot sauce or chili powder to the taco seasoning.
02 -
Use fresh cod fillets if available, but frozen works just as well.
03 -
This dish pairs well with a side of lime wedges for extra zing.