These Low-Carb Fish Taco Bowls are like a little fiesta in a bowl—bursting with flavors that remind me of sunny beach days and ocean breezes. I stumbled upon this recipe while trying to cut back on carbs, and let me tell you, the tangy lime and crunchy slaw make it an absolute delight. You know how sometimes, you just need something light yet satisfying? This is it.
Steps
- Prepare the Fish: Preheat your oven to 375°F. Cut the white fish into bite-sized pieces, drizzle with olive oil, and season with cumin, cayenne pepper, chili powder, salt, and pepper. Spread the seasoned fish on a parchment-lined baking sheet and bake for 20 minutes, broiling for the last 3-5 minutes if you want crispier edges.
- Cook the Rice: While the fish bakes, cook your cilantro lime rice or reheat leftover rice in a skillet until it becomes crispy. Keep it warm by covering it with a lid.
- Make the Sauce: In a small bowl, mix together sour cream, mayo, lime juice, garlic powder, and Sriracha to create the fish taco sauce. Transfer the sauce to a squeeze bottle for easy serving.
- Assemble the Bowl: Start with a layer of rice at the bottom of your bowl. Add toppings such as cabbage, avocado, tomato, onion, and cilantro. Place the cooked fish on top and sprinkle with cotija cheese. Drizzle with the prepared sauce and serve with lime wedges on the side.
Ingredients
- 1 1/2 lbs white fish (such as cod, halibut, rockfish, or tilapia), chopped into bite-size pieces
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 – 1/2 tsp chili powder, to taste
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 3 cups cilantro lime rice (or your preferred cooked rice or grain)
- 1 small purple cabbage
- 2 medium avocados, diced
- 2 Roma tomatoes, diced
- 1/2 red onion, chopped
- 1/2 bunch cilantro, leaves chopped
- 4 oz cotija cheese, grated/crumbled (about 1 cup)
- 1 lime, cut into 8 wedges
- Sour cream
- Mayonnaise
- Lime juice
- Garlic powder
- Sriracha
Nutritional Values
Calories: 4760 kcal | Carbs: 576 g | Protein: 224 g | Fat: 184 g | Saturated Fat: 48 g | Polyunsaturated Fat: 48 g | Monounsaturated Fat: 72 g | Trans Fat: N/A | Cholesterol: 512 mg | Sodium: 4952 mg | Potassium: 7600 mg | Fiber: 56 g | Sugar: 40 g | Vitamin A: 12592 IU | Vitamin C: 576 mg | Calcium: 1496 mg | Iron: 24 mg
FAQ
- What type of fish is best for Fish Taco Bowls?
- A mild, flaky white fish like cod, halibut, rockfish, or tilapia is ideal for Fish Taco Bowls. Fresh fish is preferred, but thawed frozen fish is also suitable.
- Can I customize the toppings for my Fish Taco Bowl?
- Absolutely! You can adjust the toppings to suit your taste. Consider using options like cabbage, tomatoes, onions, cilantro, cotija cheese, and lime slices. Feel free to replace tomatoes with Pico de Gallo or use guacamole instead of diced avocados.
- How can I make the Fish Taco Bowl more budget-friendly?
- To make the dish more economical, you can substitute cotija cheese with queso fresco or a Mexican cheese mix. Additionally, swap cilantro lime rice with more affordable grains like brown or white rice, quinoa, or even cauliflower rice.
- What’s the best way to serve Fish Taco Bowls for a gathering?
- For a party or group setting, organize each ingredient in separate serving dishes. This allows guests to assemble their own bowls, providing a personalized and fun dining experience.
- How should I store and reheat leftovers?
- Store the fish, sauce, toppings, and rice separately in airtight containers in the fridge for up to three days. Reheat the fish carefully in a microwave or air fryer, and warm the rice in a skillet or microwave before serving.
Tips
- Use Fresh Fish for Optimal Flavor: When purchasing fish, opt for fresh fillets with a mild smell and firm texture to ensure the best taste and quality in your taco bowls. If you’re unsure, ask the fishmonger for recommendations on the freshest options available.
- Customize Your Bowl with Toppings: Feel free to swap out traditional toppings to suit your preferences. Consider using fresh Pico de Gallo instead of tomatoes or adding homemade guacamole in place of diced avocados.
- Experiment with Different Grains: While cilantro lime rice is a popular choice, don’t hesitate to try alternatives like quinoa, brown rice, or even cauliflower rice for a different texture and flavor profile.
- Prepare Elements Ahead of Time: To save time, prep the fish, sauce, and toppings in advance and store them separately in airtight containers. This allows for quick assembly when you’re ready to serve, ensuring a fresh and delicious meal.
Equipment
- Air Fryer – If you choose to cook the fish using this method.
- Squeeze Bottle – Useful for drizzling the crema sauce over the fish taco bowls.
- Parchment Paper – Used for lining the baking sheet when baking the fish.
