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- 1 lb white fish fillets (such as tilapia or cod) - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 cup riced cauliflower - 1 cup shredded cabbage - 1 ripe avocado, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, finely chopped - Juice of 1 lime - 1/4 cup plain Greek yogurt - Salt and freshly ground black pepper When I create a low-carb fish taco bowl, I love to use fresh and vibrant ingredients. The fish gives a great flavor and protein. I use white fish like tilapia or cod. It cooks quickly and tastes fantastic. I coat the fish with olive oil, chili powder, and cumin. This mix adds a warm spice that makes every bite exciting. Next, I prepare the fresh ingredients. Riced cauliflower replaces traditional grains. It keeps the dish light and low-carb. Shredded cabbage adds crunch and color. I also like to include diced avocado for its creamy texture. Cherry tomatoes bring a sweet burst of flavor. They brighten the bowl and make it more appealing. For toppings, I reach for fresh cilantro. It adds a fresh taste that pairs well with the other flavors. A squeeze of lime juice gives the bowl a zesty kick. Greek yogurt adds creaminess and balances the heat from the spices. I use salt and pepper to season my ingredients just right. I recommend checking out the Full Recipe for detailed steps on how to put this together. Enjoy crafting your bowl with these fresh and tasty ingredients! - Preheat your oven to 400°F (200°C). - In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. - Coat the fish fillets well with this rub. Make sure every side is covered. - Place the seasoned fish on a parchment-lined baking sheet. - Bake for 15-20 minutes until the fish turns opaque and flakes easily. - Heat a skillet over medium heat. - Add the riced cauliflower and sauté for 5-7 minutes. - Season it with salt and pepper to taste. - In a bowl, start with a scoop of sautéed riced cauliflower. - Layer shredded cabbage, diced avocado, halved cherry tomatoes, and the baked fish. - Make it look great; a colorful dish is fun to eat! - Squeeze fresh lime juice over each bowl for a zesty kick. - Add a dollop of Greek yogurt for a creamy texture. - Top each bowl with chopped cilantro for freshness. - Serve with extra lime wedges on the side for more flavor. You can find the Full Recipe to make this dish delicious and easy to prepare. To know when the fish is done, look for a few signs. The fish should be opaque and flake easily with a fork. If it is still shiny, it needs more time in the oven. For seasoning, keep it simple but bold. I like to use chili powder, ground cumin, and garlic powder. Just mix them with olive oil and rub it all over the fish. This adds flavor without being too much. Making homemade riced cauliflower is easy. Just take fresh cauliflower and cut it into small pieces. Then, pulse it in a food processor until it looks like rice. If you don’t have a food processor, you can grate it using a box grater. You can also use frozen riced cauliflower if you want to save time. Just cook it straight from the bag. For added flavor, pair the bowl with fresh lime wedges. This adds a nice zing. You can also serve it with salsa or hot sauce for heat. When meal prepping, keep the fish and toppings separate until you are ready to eat. This helps them stay fresh. You can store the components in airtight containers for easy access. Enjoy your low-carb fish taco bowl with ease! {{image_4}} You can swap the fish in this bowl for shrimp or chicken. Shrimp cooks quickly and adds a nice texture. Chicken works well too, especially if you grill or bake it. For a vegetarian option, try using tofu. Firm tofu absorbs flavors well and adds protein to your meal. Just season it like the fish before cooking. Garnishes can make your dish pop. Try using salsa or hot sauce for a kick. These add flavor without too many carbs. You can also add cheese or nuts for extra crunch. Cheese gives a creamy texture, while nuts add a nice nutty flavor. Both options enhance the taste and keep it low-carb. You can easily modify this bowl to fit your diet. For gluten-free or dairy-free needs, skip the Greek yogurt or replace it with avocado cream. You can also change up the veggies. Try bell peppers, zucchini, or radishes for a fresh twist. Each swap keeps the dish vibrant and tasty. For the full recipe, check the details above and get cooking! To store leftovers, let the bowl cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to separate components like fish and veggies. This keeps each part fresh and tasty. You can freeze the fish and cauliflower rice. Wrap the fish tightly in plastic wrap. Then place it in a freezer bag. For the riced cauliflower, use a freezer-safe container. It can stay good for up to three months. When you’re ready to eat, thaw the fish in the fridge overnight. For the cauliflower rice, you can microwave it straight from the freezer. To reheat, use the microwave or a skillet. If using the microwave, heat in short bursts, stirring often. This helps keep the bowl from getting soggy. For the skillet, warm it over medium heat. Add a splash of water to keep veggies crisp. Enjoy your fresh, tasty delight! For the full recipe, check the details above. A low-carb fish taco bowl swaps high-carb items for fresh veggies. It uses riced cauliflower instead of rice and focuses on lean fish. This dish is light, tasty, and perfect for low-carb diets. Yes, you can prep some parts ahead. You can cook the fish and riced cauliflower and store them in the fridge. Just assemble the bowl before serving for the best taste. You can adjust spice levels easily. For mild flavor, skip the chili powder. For a kick, add more chili powder or some diced jalapeños. Taste as you go to find what you love. This dish is full of benefits. It is low in carbs, helping with weight loss. Each serving has about 300 calories, making it a healthy choice. It also offers protein from fish and healthy fats from avocado. This recipe is quick! You need about 10 minutes to prep and 20 minutes to cook. In total, it takes about 30 minutes to make four servings. Yes, frozen fish works well. Just thaw it first before cooking. Make sure to check for any ice crystals. This ensures your fish cooks evenly without excess moisture. You learned how to create a tasty low-carb fish taco bowl. With fresh ingredients and simple steps, you can make this dish in no time. The mix of flavors from the fish, veggies, and toppings really stands out. Don’t forget to use my tips for customizing and storing your meals. Enjoy this healthy option that fits your lifestyle! You’ll be excited to share it with friends and family. Make it your own, and let me know how it turns out!

Low-Carb Fish Taco Bowl

Dive into the vibrant flavors of a Low-Carb Fish Taco Bowl that's perfect for a fresh and healthy meal! This easy recipe features flaky white fish, riced cauliflower, and colorful veggies, topped with creamy Greek yogurt and zesty lime. It's a delicious way to enjoy your favorite taco vibes without the carbs. Click through to explore this tasty dish and elevate your dinner game today!
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Ingredients
  

1 lb white fish fillets (such as tilapia or cod)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

1 cup riced cauliflower

1 cup shredded cabbage (choose green or purple for a pop of color)

1 ripe avocado, diced

1/2 cup cherry tomatoes, halved

1/4 cup fresh cilantro, finely chopped

Juice of 1 lime (plus extra lime wedges for serving)

1/4 cup plain Greek yogurt (for a creamy topping)

Instructions
 

Prepare the Fish: Begin by preheating your oven to 400°F (200°C). Meanwhile, in a small bowl, combine the olive oil, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Mix well to create a flavorful rub. Generously coat the fish fillets with this mixture, ensuring all sides are well covered.

    Bake the Fish: Arrange the seasoned fish fillets on a parchment-lined baking sheet. Bake in the preheated oven for about 15-20 minutes, or until the fish is fully opaque and easily flakes apart when tested with a fork. Keep an eye on it to ensure it doesn’t overcook.

      Cook the Cauliflower Rice: While the fish is baking, heat a skillet over medium heat. Add the riced cauliflower and sauté for approximately 5-7 minutes, stirring occasionally until the cauliflower is tender. Season lightly with salt and pepper to enhance the flavor.

        Assemble the Bowl: For each individual serving, start by placing a generous scoop of the sautéed riced cauliflower in the bottom of a bowl. Layer on top the shredded cabbage, diced avocado, halved cherry tomatoes, and flaked fish, creating a visually appealing arrangement.

          Add Toppings: Squeeze fresh lime juice over the colorful ingredients in each bowl for a burst of zest. Add a dollop of Greek yogurt to provide a delicious creamy contrast.

            Garnish and Serve: Finally, sprinkle the chopped cilantro liberally over each bowl for freshness and flavor. Serve the bowls with additional lime wedges on the side, allowing diners to add more lime juice to taste.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4