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- 1 lb white fish fillets (cod or tilapia) - Spices: cumin, paprika, garlic powder, onion powder, salt, and pepper - Fresh produce: lettuce, tomatoes, red onion, avocado, cilantro - Base: cauliflower rice - Olive oil for cooking To make the Low Carb Fish Taco Bowl, you need fresh and vibrant ingredients. Start with 1 pound of white fish fillets, like cod or tilapia. These fish are mild and perfect for absorbing flavors. Next, gather your spices. You will need cumin, paprika, garlic powder, onion powder, salt, and pepper. This mix gives the fish a warm, savory taste. Fresh produce is key to a colorful bowl. You will need shredded lettuce, chopped tomatoes, finely chopped red onion, and diced avocado. Each adds crunch and creaminess to the dish. Lastly, fresh cilantro brightens the bowl with its unique flavor. For the base, use 2 cups of cauliflower rice. This low-carb option is a great substitute for traditional rice. It adds texture without extra carbs. Don’t forget the olive oil! You will use it for cooking the fish, which keeps it moist and delicious. Each ingredient plays a role in making this bowl flavorful and fresh. {{ingredient_image_1}} 1. Preheat the oven and prepare the baking sheet: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps the fish not stick. 2. Prepare the spice mix and season the fish fillets: In a small bowl, mix cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mix evenly over the fish fillets. This will add great flavor to your fish. 1. Bake the seasoned fish fillets and continue preparing cauliflower rice: Place the fish on the baking sheet. Drizzle a tablespoon of olive oil on top. Bake for 12-15 minutes. While the fish cooks, steam 2 cups of cauliflower rice. This usually takes about 5-6 minutes in the microwave. 2. Flake the fish and assemble the bowl with vegetables: Once the fish is done, use a fork to flake it into pieces. In a large bowl, start with the cauliflower rice as the base. Add shredded lettuce, chopped tomatoes, and red onion on top of the rice. 1. Layer cauliflower rice, vegetables, fish, and garnishes: Add the flaked fish on top of the veggies. Next, add diced avocado. Finally, sprinkle fresh cilantro over the bowl. 2. Squeeze fresh lime juice before serving: Just before you dig in, squeeze some fresh lime juice over the bowl. This brightens up all the flavors and makes each bite refreshing. Enjoy your low carb fish taco bowl! To achieve perfectly baked fish, start by choosing fresh white fish fillets like cod or tilapia. Use a spice mix of cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub this mix all over the fish. Preheat your oven to 400°F (200°C). Bake the fish on a lined baking sheet for 12-15 minutes. It should flake easily with a fork when done. For preparing cauliflower rice, steam it following the package instructions. This can usually be done in the microwave for about 5-6 minutes. Make sure to fluff it with a fork before serving. This keeps it light and fluffy. Pair your fish taco bowl with low-carb sauces or fresh salsas. Consider a zesty lime crema or a spicy avocado salsa for a kick. These additions boost flavor without adding too many carbs. For presentation, use deep bowls to layer ingredients. Start with cauliflower rice at the bottom. Add colorful layers of shredded lettuce, tomatoes, red onion, and fish on top. Finish it off with diced avocado and a sprinkle of fresh cilantro. This makes the bowl visually appealing. Using low-carb ingredients like cauliflower rice helps keep the meal light. Cauliflower is high in fiber and vitamins, making it a smart choice. It fills you up without adding too many carbs. When adding toppings, remember to practice moderation. Avocado adds healthy fats, but too much can raise calorie counts. Use just enough to enjoy the flavor without overdoing it. Pro Tips Use Fresh Fish: Always opt for the freshest fish available for the best flavor and texture in your taco bowl. Customize Your Toppings: Feel free to add or substitute toppings such as jalapeños, corn, or radishes to suit your taste. Make Your Own Cauliflower Rice: If you're up for it, you can pulse fresh cauliflower florets in a food processor to make your own cauliflower rice. Seasonal Variations: Experiment with different spices or seasonings based on the season or your mood to keep the dish exciting! {{image_2}} For those needing gluten-free options, many toppings work well. You can use corn tortillas instead of flour ones. Fresh salsa and guacamole also add great flavor without gluten. If you're on a keto diet, swap out some vegetables. Consider using bell peppers or zucchini instead of higher-carb options. These choices keep your meal low in carbs while still being tasty. You can change the spices to create new flavors. Try adding chili powder or lime zest for a zesty kick. Marinades can also change the taste. A quick soak in lime juice and garlic will add a bright note to your fish. Mix and match vegetables to suit your taste. You might enjoy corn, radishes, or jalapeños for extra crunch and spice. This way, each bowl can be a unique creation based on what you love. If you want to make less, simply halve the recipe. This is great for quick meals. Conversely, if you need more, double the recipe for easy meal prep. You can pack it for lunches or share with friends. To complement your fish taco bowl, consider side dishes. A fresh salad or some low-carb chips can enhance your meal. These sides add variety and make your dinner feel special. To keep your low carb fish taco bowl fresh, use airtight containers. Glass or plastic containers work well. Store the bowl in your fridge right after it cools. It lasts for about 2-3 days in the fridge. If you want to keep it longer, freeze it. The fish and veggies can stay good for up to 3 months in the freezer. When you’re ready to eat, the best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the bowl in a safe dish and cover with foil. Heat for about 15-20 minutes until warm. This method keeps the fish tender and the veggies crisp. You might want to adjust the taste after reheating. A splash of fresh lime juice can brighten the flavors. Add a bit of salt or pepper if needed. Enjoy every bite! What type of fish is best for this recipe? I suggest using white fish like cod or tilapia. Both have a mild taste and cook well. They soak up the spices nicely, giving you a flavorful bite. You can also try other white fish, but stick to those with a similar texture. Can I use frozen fish fillets? Yes, frozen fish fillets work great! Just make sure to thaw them first. You can place them in the fridge overnight. If you’re in a hurry, use the microwave. Once thawed, season and bake as you would with fresh fish. What is the calorie count for one serving? Each serving has about 300 calories. This number can vary based on the toppings you choose. If you add more avocado or sauces, the calories will rise. But the base of cauliflower rice keeps it low-carb and healthy. Are there any carbs in cauliflower rice? Yes, cauliflower rice is low in carbs. One cup has around 5 grams of carbs. It’s a great choice for those on low-carb diets. Plus, it adds fiber and nutrients without the extra calories of regular rice. Can I make this dish ahead of time? You can prepare some parts in advance. Bake the fish and make the cauliflower rice a day ahead. Store them in separate containers in the fridge. Just assemble the bowl fresh before serving for the best taste. How to make a vegetarian version of a fish taco bowl? For a vegetarian twist, swap the fish for grilled mushrooms or roasted chickpeas. Season them with the same spices for flavor. Use the same fresh toppings like lettuce, tomatoes, and avocado. It will still be delicious and filling! This dish offers a fresh twist on fish tacos with easy steps. You learned the key ingredients like white fish, spices, and healthy veggies. We covered tips for cooking and serving, plus variations to fit your diet. Storing and reheating leftovers is simple too. Remember, this bowl is not just tasty; it’s nutritious. Enjoy making it your own!

Low Carb Fish Taco Bowl

A healthy and delicious fish taco bowl made with white fish and cauliflower rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb white fish fillets (such as cod or tilapia)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 2 cups cauliflower rice
  • 1 cup shredded lettuce
  • 0.5 cup chopped tomatoes
  • 0.25 cup red onion, finely chopped
  • 0.25 cup avocado, diced
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a small bowl, combine cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mix evenly over the fish fillets.
  • Place the seasoned fish fillets on the prepared baking sheet. Drizzle with olive oil and bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
  • While the fish is baking, steam the cauliflower rice according to package instructions. This can usually be done in the microwave for 5-6 minutes.
  • In a large bowl or individual serving bowls, start with a base of cauliflower rice. Top with shredded lettuce, chopped tomatoes, and red onion.
  • Once the fish is baked, gently flake it with a fork and place it on top of the vegetables.
  • Add diced avocado over the fish, and garnish with fresh cilantro.
  • Squeeze fresh lime juice over the bowl just before eating.

Notes

Feel free to customize with your favorite toppings.
Keyword bowl, fish, low carb, taco