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

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:

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

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