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For these tasty fish taco bowls, you need a few key ingredients: - 1 lb white fish fillets (like cod or tilapia) - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 medium avocado, diced - 1 cup shredded cabbage (green or purple, or both) - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice - 1/2 cup crema or Greek yogurt (for serving) These ingredients work together to create a fresh and flavorful meal. The fish brings protein and healthy fats. Cabbage adds crunch, while avocado adds creaminess. Lime juice brightens the dish, making every bite refreshing. To kick up the flavor, you can add: - Sliced jalapeños for heat - Extra lime wedges for more zing - A sprinkle of queso fresco for creaminess - Sliced radishes for extra crunch These optional ingredients allow you to customize your bowls. Add more heat or creaminess based on your taste. Play with flavors to make your bowl unique. These low carb fish taco bowls are not only delicious but healthy too. Each serving has about: - Calories: 350 - Protein: 30g - Carbohydrates: 15g - Fats: 20g This meal is light but filling. It fits well into low-carb diets while providing nutrients. You can enjoy a great meal without guilt. Remember, you can find the full recipe in the section above. Start by heating your grill or skillet to medium. Take one pound of white fish fillets, like cod or tilapia. Drizzle two tablespoons of olive oil over the fish. This helps the spices stick. Season both sides with one teaspoon of chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix these spices well. Now, place the fillets on the hot grill or skillet. Cook for about three to four minutes on each side. You want the fish to be opaque and flaky. When it’s done, remove it from heat. Let it rest for a minute. After that, break it into chunks. While the fish cooks, prepare the bowl base. In a large bowl, mix one cup of shredded cabbage, one diced avocado, and half a cup of halved cherry tomatoes. Add a quarter cup of chopped cilantro. Drizzle two tablespoons of lime juice over this mixture. Toss gently to combine. Now, it's time to build your taco bowl. Divide the cabbage mixture into serving bowls. Top each bowl with the chunks of grilled fish. For a rich finish, add a dollop of crema or Greek yogurt on top. If you like heat, sprinkle sliced jalapeños as well. Enjoy your low carb fish taco bowls right away! For a complete guide, check the Full Recipe. To make your low carb fish taco bowls shine, focus on seasoning. Use fresh lime juice to brighten flavors. Don’t skip the chili powder and cumin—they add depth. For a burst of flavor, add fresh herbs like cilantro. You could also mix in diced jalapeños for heat. Feel free to play with toppings, like avocado and cherry tomatoes. One common mistake is overcooking the fish. Cook until the fish is opaque and flakes easily. Also, don’t forget to season both sides of the fillets. Skipping this step can leave your dish bland. Lastly, avoid soggy veggies; use fresh cabbage and serve immediately. This keeps everything crisp and vibrant. I recommend using a good non-stick skillet or a grill. This keeps the fish from sticking and makes flipping easy. A sharp knife helps with dicing veggies and herbs. Use a large bowl for mixing the cabbage and other toppings. A fish spatula is perfect for handling delicate fish fillets without falling apart. For more detailed steps, check the full recipe. {{image_2}} If you want a vegetarian option, try using grilled zucchini or portobello mushrooms. Both add great texture and flavor. You can also use chickpeas for a protein boost. Just season them with the same spices. Toss them in olive oil and roast for a crispy finish. You won't miss the fish at all. While I love cod and tilapia, you can try other fish too. Salmon gives a rich taste. Mahi-mahi offers a firm texture that holds up well. You might also enjoy shrimp for a fun twist. Just adjust the cooking time based on the fish you choose. Toppings can change your taco bowl game. Try adding pickled red onions for tang. Fresh mango salsa adds sweetness and color. You can also use radishes for crunch. Serve with cauliflower rice or a side salad for extra veggies. Don't forget a squeeze of lime for that burst of freshness. For the full recipe, check out the Low Carb Fish Taco Bowls section. Store any leftover fish taco bowls in an airtight container. Keep them in the fridge. They stay fresh for about two days. Make sure to separate the fish from the veggies. This helps keep the cabbage crunchy. When you're ready to eat, reheat the fish gently. Use a skillet over low heat. You can also microwave it for about 30 seconds. Add a splash of water to help steam it. This keeps the fish moist. Avoid reheating too long, or it will dry out. You can freeze the fish if you have extra. Place it in a freezer-safe bag. Make sure to remove as much air as possible. It can last up to three months. However, I do not recommend freezing the veggies. They won't taste fresh after thawing. When you're ready to eat, thaw the fish overnight in the fridge. This keeps it safe and flavorful. For the best taste, enjoy your low carb fish taco bowls fresh. For the full recipe, see above! The best fish for low carb taco bowls includes cod and tilapia. Both fish are mild and flaky. They soak up spices well and grill nicely. You can also use halibut or mahi-mahi for a different taste. These options keep your meal light and flavorful. Yes, you can make parts of this recipe ahead of time. Cook the fish and store it in the fridge for up to two days. Prepare the cabbage mix and toppings earlier too. Just keep them separate until you are ready to serve. This way, you save time on busy days. Great low-carb toppings for your fish taco bowls include: - Sliced avocado - Shredded cabbage - Cherry tomatoes - Fresh cilantro - Lime wedges - Jalapeños for some spice These toppings add color and flavor. They also help keep your meal healthy and low in carbs. For a creamy touch, try crema or Greek yogurt. You can find the full recipe [here](#). In this article, we covered key ingredients for low-carb fish taco bowls and how to make them. You learned how to prepare fish, cook it well, and assemble your bowl. I shared tips to enhance flavor and avoid common mistakes. You also found variations for vegetarian options, different fish choices, and various toppings. Lastly, we discussed how to store and reheat your leftovers. Low-carb fish taco bowls are tasty and easy to make. Enjoy your cooking!

Low Carb Fish Taco Bowls

Dive into the flavor-packed world of low carb fish taco bowls! This refreshing recipe features juicy white fish, zesty lime, and vibrant veggies like avocado and cabbage, all served in a quick bowl. Perfect for a healthy dinner or meal prep, these bowls are easy to make and loaded with taste. Click through to discover the full recipe and elevate your weeknight meals with this nutritious dish!
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Ingredients
  

1 lb white fish fillets (like cod or tilapia)

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 medium avocado, diced

1 cup shredded cabbage (green or purple or both)

1/2 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

1/2 cup crema or Greek yogurt (for serving)

Optional: sliced jalapeños for extra heat

Instructions
 

Prepare the Fish: Preheat your grill or a skillet over medium heat. Drizzle the olive oil over the fish fillets and season both sides with chili powder, cumin, garlic powder, onion powder, salt, and pepper.

    Cook the Fish: Place the fillets on the grill or skillet. Cook for about 3-4 minutes on each side or until the fish is opaque and easily flakes with a fork. Remove from heat and let it rest for a minute before breaking it into chunks.

      Prepare the Bowl Base: While the fish is cooking, in a large bowl, combine the shredded cabbage, diced avocado, cherry tomatoes, and cilantro. Drizzle the lime juice over the mixture and toss gently to combine.

        Assemble the Bowls: Divide the cabbage mixture among serving bowls. Top each bowl with chunks of the grilled fish.

          Finishing Touches: Add a dollop of crema or Greek yogurt on top of the fish and sprinkle with optional sliced jalapeños if using.

            Serve: Enjoy your delicious low carb fish taco bowls immediately, garnished with extra lime wedges if desired.

              Prep Time: 15 mins | Total Time: 25 mins | Servings: 4