They say you eat with your eyes first, and this recipe is my personal version of “Taste the Rainbow.” When a dish is bursting with vibrant color, you just know it’s going to be incredible. These Fish Taco Bowls are my absolute go-to during those hot summer months when the thought of a heavy meal is the last thing on my mind. They are incredibly fresh, light, yet satisfyingly packed with flavor and protein. I love to drizzle mine with a creamy Avocado Ranch Dressing or a cool Cucumber Sauce to bring it all together.
Ingredients
• 1½ pounds / 680g wild-caught cod or halibut fillets
• 3 tablespoons / 45ml olive oil
• 2 tablespoons / 16g Taco Seasoning
• 2 cups / 340g Green Onion and Lime Cauliflower Rice, warm
• 1 yellow bell pepper, julienned
• 1 jalapeño pepper, sliced (optional)
• 1 large avocado, peeled, pitted, and sliced
• 1 cup / 150g cherry tomatoes, halved
• 1 cup / 70g shredded red cabbage
• ¼ cup / 35g sliced black olives
• Sea salt and freshly ground black pepper, to taste
• Torn fresh cilantro, for garnish
• Lime wedges, for serving
Instructions
1. Directions
2. Cut the fish into 4 equal-sized pieces. In a large mixing bowl, gently toss the fish, olive oil, and taco seasoning until everything is evenly coated. Set aside to marinate while you prepare the bowls.
3. Build your bowls by dividing the warm cauliflower rice among 4 serving bowls. Artfully arrange the bell pepper, jalapeño, avocado, tomatoes, cabbage, and olives around the outside edge of each bowl, leaving a space in the center for the fish.
4. Heat a grill pan or large skillet over medium-high heat. Once hot, add the seasoned fish and cook until it’s beautifully browned and flakes easily with a fork, about 3 minutes per side.
5. Place a piece of cooked fish in the center of each assembled bowl. Garnish with fresh cilantro, if desired, and serve immediately with lime wedges for squeezing over the top.
Nutritional Information
• Makes: 4 servings
• Prep time: 15 minutes
• Cook time: 6 minutes
• Calories: 370
• Fat: 21 g
• Protein: 36 g
• Total Carbs: 13 g
• Dietary Fiber: 6 g
• Net Carbs: 7 g
Pro Tips
• To make this dish dairy-free and Paleo compliant, use olive oil instead of butter when making the cauliflower rice.
• For easy weeknight assembly, chop all your vegetables and prepare the cauliflower rice up to 2 days in advance. Store everything in separate airtight containers in the refrigerator.
• This recipe is fantastic with other firm white fish like mahi-mahi, or even shrimp. Adjust the cooking time as needed.
• Feel free to customize your toppings! Add some crunch with toasted pepitas, a little sweetness with a fresh corn salsa, or some pickled red onions for a tangy kick.
FAQ
Q: Can I use a different fish for this taco bowl recipe
A: Yes, this recipe is also fantastic with other firm white fish like mahi-mahi. You can even use shrimp, just be sure to adjust the cooking time as needed.
Q: How can I make these fish taco bowls ahead of time
A: For easier assembly, you can chop all your vegetables and prepare the cauliflower rice up to 2 days in advance. Store them in separate airtight containers in the refrigerator until you’re ready to cook the fish and build the bowls.
Q: Is this fish taco bowl recipe low carb
A: Yes, with only 7 grams of net carbs per serving, this recipe is a great low-carb and keto-friendly meal option.
Q: What are some good topping or sauce ideas for this bowl
A: The recipe creator suggests a creamy Avocado Ranch Dressing or a cool Cucumber Sauce. For extra texture and flavor, you can also add toasted pepitas, fresh corn salsa, or pickled red onions.
