Low Carb Fish Taco Bowls

Recipe by Daily Disher

Low Carb Fish Taco Bowls feature perfectly seasoned white fish topped with crisp cabbage slaw, fresh tomatoes, avocado, and creamy sour cream for a healthy, satisfying meal.

Course: Main

Cuisine: Mexican

Difficulty: Easy

Servings

Prep time

30 minutes

Cooking time

40 minutes

Calories

300 kcal

1 hour 10 minutes

Ingredients

1 pound white fish fillets

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon salt

1 cup shredded cabbage

1 cup cherry tomatoes, halved

½ cup red onion, finely diced

1 avocado sliced

¼ cup cilantro, chopped

1 juice of lime lime

4 tablespoons sour cream

Directions

In a small bowl, combine cumin, chili powder, and salt to season the fish evenly on both sides.

Heat olive oil in a large skillet over medium heat. Place the fish in the skillet and cook for 4-5 minutes on each side until flaky.

Meanwhile, prepare the cabbage slaw by mixing shredded cabbage with lime juice and a pinch of salt in a bowl.

Arrange bowls by placing cooked fish at the base and topping with cabbage slaw, cherry tomatoes, red onion, avocado, and cilantro.

Serve each bowl with a tablespoon of sour cream drizzled over the top and an extra lime wedge on the side.

Nutrition Facts

Total number of serves:

4 servings

Calories:

300kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Low Carb Fish Taco Bowls

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