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Home / Course / Entree / Fish Taco Bowls with Cilantro Lime Cream Sauce

Fish Taco Bowls with Cilantro Lime Cream Sauce

Dairy Free, Entree, Gluten Free, Low Carb, Recipes, Seafood, Whole30 Recipes

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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 jalapeΓ±os. 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 jalapeΓ±os, 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:

  • This dish would also be great with my Pico de Gallo, Guacamole or Pickled Red Onions
  • If you want to make this taco bowl without mayo, you can use plain non-fat Greek yogurt instead
  • Use a fish spatula to flip your fish without it breaking apart

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
  • Instant Pot Pork Carnitas
  • Baked Salsa Verde Chicken Tacos

This post may contain affiliate links. Please read my disclaimer. 

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4.67 from 18 votes

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
Course Main Dish
Cuisine Latin
Keyword gluten free, keto, paleo, whole 30
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 256kcal
Author Sara

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: 256kcal | Carbohydrates: 10g | Protein: 2g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 1075mg | Potassium: 166mg | Fiber: 3g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 32mg | Calcium: 45mg | Iron: 1mg
Tried this recipe?Mention @thebetteredblondie or tag #tbbrecipes!

March 28, 2021 · 9 Comments

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Comments

  1. anna says

    May 18, 2018 at 9:57 am

    This looks so good (and simple). Great keto recipes, just pinned a bunch.

    Reply
    • Sara says

      May 18, 2018 at 11:34 am

      5 stars
      Thank you Anna!

      Reply
  2. Erin says

    September 26, 2019 at 4:52 pm

    Do you happen to have your old recipe for this?

    Reply
    • Sara says

      September 26, 2019 at 5:14 pm

      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!

      Reply
  3. Sarah says

    November 21, 2019 at 1:31 pm

    how small is the piece of fish? You only list 1 g of protein.

    Reply
    • Sara says

      November 24, 2019 at 8:13 pm

      5 stars
      That was an error, I apologize, it has been corrected!

      Reply
  4. Traci says

    January 18, 2020 at 6:35 pm

    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.

    Reply
    • Sara says

      January 18, 2020 at 7:43 pm

      5 stars
      Hi Traci, I am so glad you guys enjoyed it!

      Reply
  5. Darcy says

    November 15, 2020 at 1:29 pm

    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.

    Reply

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