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These Low Carb Fish Taco Bowls are an easy way to provide taco Tuesday a healthy twist that everybody will love. Cauliflower rice, coleslaw, and fish in a single bowl is a wholesome and scrumptious meal.
Ingredients
4 frozen cod fillets
2 Tablespoons melted butter
2 Tablespoons taco seasoning
1/4 cup sour cream
1 1/2 teaspoons lime juice
1 teaspoon honey
1 Tablespoon milk
pinch of salt
2 cups Pineapple Lime Cauliflower Rice
2 cups Sweet and Spicy Coleslaw
1 Avocado, sliced
1/4 cup chopped Cilantro, for garnish
Instructions
Preheat oven to 400 degrees. Line a sheet pan with foil for easier cleanup.
Mix together the melted butter and taco seasoning. Brush on the frozen fillets quickly. Bake for 25 minutes.
Whisk together the sour cream, lime juice, honey, milk, and salt.
Fill 4 bowls with 1/2 cup cauliflower rice, 1/2 cup coleslaw, 1 fish fillet, and some avocado slices. Drizzle with the honey-lime crema and sprinkle with cilantro.
Notes
*To make this recipe even more low carb, omit the pineapple in the cauliflower rice.
Ingredients
4 frozen cod fillets
2 Tablespoons melted butter
2 Tablespoons taco seasoning
1/4 cup sour cream
1 1/2 teaspoons lime juice
1 teaspoon honey
1 Tablespoon milk
pinch of salt
2 cups Pineapple Lime Cauliflower Rice
2 cups Sweet and Spicy Coleslaw
1 Avocado, sliced
1/4 cup chopped Cilantro, for garnish
Instructions
Preheat oven to 400 degrees. Line a sheet pan with foil for easier cleanup.
Mix together the melted butter and taco seasoning. Brush on the frozen fillets quickly. Bake for 25 minutes.
Whisk together the sour cream, lime juice, honey, milk, and salt.
Fill 4 bowls with 1/2 cup cauliflower rice, 1/2 cup coleslaw, 1 fish fillet, and some avocado slices. Drizzle with the honey-lime crema and sprinkle with cilantro.
Notes
*To make this recipe even more low carb, omit the pineapple in the cauliflower rice.
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