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
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
Let's Make Fish Taco Bowls:
- In a medium sized bowl, add the cabbage, the juice of 2 limes and ½ 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
Recipe Tips:
You Might Also Like:
- Healthy Greek Chicken Salad
- Healthy Chipotle Shrimp Burrito Bowls
- One-Pan Chicken Fajita Skillet
- Sweet Pepper Nachos with Cilantro Lime Yogurt Sauce
- Instant Pot Mexican Shredded Beef
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Fish Taco Bowls with Cilantro Lime Cream Sauce
Fish taco bowls with crunchy cabbage, beautifully spiced fish and a creamy sauce to top it off
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
- ½ tsp Cumin
- ½ Tbls Chili Powder
- ¼ tsp Cayenne
- ¼ tsp Garlic Powder
- ½ cup Mayo Primal Kitchen
- 2 cups Green Cabbage shredded
Instructions
- In a medium sized bowl, add the cabbage, the juice of 2 limes and ½ 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
Tried this recipe?Mention @thebetteredblondie
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.
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.
Hi Traci, I am so glad you guys enjoyed it!
how small is the piece of fish? You only list 1 g of protein.
That was an error, I apologize, it has been corrected!
Do you happen to have your old recipe for this?
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!
This looks so good (and simple). Great keto recipes, just pinned a bunch.
Thank you Anna!