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Fish Taco Bowls with Cilantro Lime Cream Sauce

These Fish Taco Bowls are healthy but absolutely packed with flavor. The cilantro lime cream sauce cools down the spice from the fish and fresh jalapeños. Load your bowl up with all your favorite toppings for the perfect meal.

*Originally posted 07/2019; updated 03/2021

Fish taco bowls with blacked fish, cilantro lime cream sauce, fresh jalapeños, cilantro leaves, sliced lime, grape tomatoes and radishes

What You Need:

  • Fish – I like to use tilapia or cod
  • Cabbage Slaw
  • Limes
  • Cilantro
  • Mayo – if not doing a Whole30, you can use plain non-fat Greek Yogurt as well
  • Spice Mixture
    • Salt
    • Cumin
    • Chili Powder
    • Garlic Powder
    • Cayenne
  • Toppings
    • Jalapeno
    • Avocado
    • Tomatoes
    • Radishes

close up shot of blackened fish in the fish taco bowl

Let’s Make Fish Taco Bowls:

  1. In a medium sized bowl, add the cabbage, the juice of 2 limes and 1/2 tsp of salt. Mix together and set aside
  2. In a small bowl, add the mayo, the juice of 1 lime and 2 Tbls chopped cilantro
  3. Combine the rest of the seasonings in a small bowl (salt, chili powder, garlic powder, cumin and cayenne). Pat the fish dry with a paper towel and the coat with the seasoning mixture on both sides
  4. Heat the avocado oil over medium heat in a skillet, once the oil is hot, add the fish and cook for 3-4 minutes on one side and then flip and cook an additional 3-4 minutes. (Cooking time will vary slightly depending on the size of the fish. It should easily flake with a fork when done)
  5. To assemble the bowls, place the cabbage on the bottom, then place the fish on top. Drizzle with the cream sauce and add any additional toppings

Recipe Tips:

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Fish Taco Bowls with Cilantro Lime Cream Sauce

Sara
Fish taco bowls with crunchy cabbage, beautifully spiced fish and a creamy sauce to top it off
4.69 from 19 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Dish
Cuisine Latin
Servings 4 servings
Calories 256 kcal

Ingredients
  

  • 1 Tbls Avocado Oil or oil of choice
  • 4 filets Tilpia or fish of choice
  • 2 Tbls Cilantro chopped
  • 4 Limes
  • 1.5 tsp Salt divided
  • 1/2 tsp Cumin
  • 1/2 Tbls Chili Powder
  • 1/4 tsp Cayenne
  • 1/4 tsp Garlic Powder
  • 1/2 cup Mayo Primal Kitchen
  • 2 cups Green Cabbage shredded

Instructions
 

  • In a medium sized bowl, add the cabbage, the juice of 2 limes and 1/2 tsp of salt. Mix together and set aside
  • In a small bowl, add the mayo, the juice of 1 lime and 2 Tbls chopped cilantro
  • Combine the rest of the seasonings in a small bowl (salt, chili powder, garlic powder, cumin and cayenne). Pat the fish dry with a paper towel and the coat with the seasoning mixture on both sides
  • Heat the avocado oil over medium heat in a skillet, once the oil is hot, add the fish and cook for 3-4 minutes on one side and then flip and cook an additional 3-4 minutes. (Cooking time will vary slightly depending on the size of the fish. It should easily flake with a fork when done)
  • To assemble the bowls, place the cabbage on the bottom, then place the fish on top. Drizzle with the cream sauce and add any additional toppings

Nutrition

Calories: 256kcalCarbohydrates: 10gProtein: 2gFat: 25gSaturated Fat: 4gTrans Fat: 1gCholesterol: 12mgSodium: 1075mgPotassium: 166mgFiber: 3gSugar: 3gVitamin A: 451IUVitamin C: 32mgCalcium: 45mgIron: 1mg
Keyword gluten free, keto, paleo, whole 30
Tried this recipe?Mention @thebetteredblondie

10 Comments

  1. 5 stars
    This was great! I made it exactly as written and really enjoyed it. I think the dressed up cabbage is a nice touch as the base.

  2. 5 stars
    My 17 year old says best fish tacos ever. I followed yours exactly except my carb eaters like flour tortillas . I just had mine over the cabbage. Thank you for a great recipe.

    1. 5 stars
      Everything is the same, I just didn’t add the Cilantro Lime Cauliflower Rice to this bowl, but the recipe for the rice is also on my site. Hope that helps!

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