Description

Welcome, taco lovers! 🌮 If you’re looking to give your taco Tuesday a healthy, low-carb twist, these Fish Taco Bowls are the answer. With a base of fluffy cauliflower rice, tangy coleslaw, and perfectly seasoned baked fish, this dish combines all the flavors of classic tacos in a fresh, nutritious bowl.

Ingredients

Scale

4 frozen cod fillets
2 tablespoons melted unsalted butter
2 tablespoons taco seasoning
¼ cup sour cream (or Greek yogurt as a lighter alternative)
1 ½ teaspoons lime juice
1 teaspoon honey
1 tablespoon milk
Pinch of salt
2 cups Pineapple Lime Cauliflower Rice
2 cups Sweet and Spicy Coleslaw
1 avocado, sliced
¼ cup chopped cilantro for garnish

Optional Substitutions:
Greek Yogurt instead of sour cream for a lighter crema
Use mahi-mahi or tilapia if cod is unavailable

Instructions

Step 1: Preheat the Oven

Set your oven to 400°F (200°C). For easy cleanup, line a baking sheet with foil or parchment paper.

Step 2: Season the Fish

In a small bowl, combine the melted butter and taco seasoning. Brush the mixture over the frozen cod fillets, coating them well. This ensures the seasoning adheres while the fish bakes.

Step 3: Bake the Fish

Place the fillets on the prepared baking sheet and bake for about 25 minutes, or until the fish is opaque and flakes easily with a fork.

Step 4: Prepare the Honey Lime Crema

While the fish is baking, whisk together the sour cream, lime juice, honey, milk, and salt in a bowl until smooth. Set aside for drizzling later.

Step 5: Assemble the Bowls

In four serving bowls, layer each with ½ cup cauliflower rice, ½ cup coleslaw, one fish fillet, and a few slices of avocado. Drizzle with the prepared honey lime crema and sprinkle with fresh cilantro.

Notes

For extra flavor, try adding a sprinkle of lime zest to the crema for a zesty finish.
Don’t skip the cilantro garnish—it adds a refreshing pop that elevates each bite.
If using fresh fish, bake for a slightly shorter time (about 20 minutes).