Low-Carb Fish Taco Bowls
Ingredients
- 1½ lbs white fish fillets (tilapia, cod, or mahi-mahi)
- 1½ tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- Juice of 1 lime
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ cup red onion, thinly sliced
- 2 ripe avocados, sliced
- ½ cup sour cream
- 2 tbsp fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
- Extra lime wedges for serving
- Hot sauce to taste
Instructions
- Pat fish fillets completely dry with paper towels on both sides.
- Mix cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Rub evenly over both sides of the fish.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Cook fish 3–4 minutes per side without moving it, until golden and flaking easily.
- Squeeze lime juice over fish immediately when removed from heat. Let rest 1–2 minutes.
- While fish rests, divide shredded green and purple cabbage into four bowls.
- Top cabbage with cherry tomatoes, cucumber, and red onion.
- Break fish into chunks and place over the vegetables.
- Add sliced avocado, a spoonful of sour cream, cilantro, jalapeño if using, hot sauce, and a lime wedge. Serve immediately.
Notes
Pat the fish completely dry before seasoning — this is the single most important step for getting a good sear. Wet fish steams instead of browns and you lose all the texture that makes this bowl worth eating.