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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
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