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Fish Taco Bowls

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Jump to Recipe·Print Recipe·ā˜…ā˜…ā˜…ā˜…ā˜…5 from 7 reviews

These Keto Fish Taco Bowls from my book 30 Minute Ketogenic Cooking are the perfect fresh and light meal. Sweet, flaky cod, seasoned to perfection and piled on top of Cilantro Lime Cauliflower rice, surrounded by fresh tomatoes, bell peppers, avocado, cabbage, olives, jalapeños, and garnished with fresh lime wedges. These bowls are a delicious way to enjoy low carb tacos and can be ready and on the table in less than 30 minutes.

fish taco bowls with seasoned cod, olives, jalapenos, peppers, tomatoes, lime, cilantro, and cauliflower rice
Table of Contents show

Ingredients in Keto Fish Taco Bowls

Ingredients for fish taco bowls - cod, cabbage, peppers, avocado, cilantro, limes, tomatoes taco seasoning

Ingredients Notes

  • Fish: For this recipe, I typically use wild-caught cod or halibut. You can use any flaky white fish you prefer. Some options are sea bass, catfish, pollack, snapper, haddock, or tilapia. This is also excellent with salmon. (more low carb seafood recipes)
  • Taco Seasoning: I used my Homemade Taco Seasoning Recipe, but you can also use a store-bought version. Just note that they are not always gluten free and typically contain unnecessary additives.
  • Cauliflower Rice: The base of these whole30 fish taco bowls is my Cilantro Lime Cauliflower Rice Recipe. Another delicious option is my Fiesta Cauliflower Rice Recipe.
  • Cabbage: I opted for shredded purple cabbage, but you could also use green cabbage or even coleslaw mix.
  • Jalapeños: I used fresh sliced jalapeños, but this is also amazing with my Pickled Jalapeño Recipe

Step by Step Instructions

cod filets drizzled with olive oil and seasoning with taco seasoning

How to make Keto Fish Taco Bowls

STEP 1: Cut the fish into 4 equal-sized pieces. Place the fish in a shallow baking dish and coat generously with the olive oil and taco seasoning. Set aside to marinate while you prepare the taco bowls.

bowls piled with ingredients for fish taco bowls - cabbage, peppers, tomatoes, avocado, jalapenos, cauliflower rice

STEP 2: Put ½ cup of the cauliflower rice in each of 4 serving bowls. Arrange one-quarter each of the bell pepper, jalapeño, avocado, tomatoes, cabbage, and olives around the outside of each bowl, leaving a space for the fish in the center.

taco seasoned cod fillets being cooked in a cast iron pan

STEP 3: Heat a grill pan or large skillet over medium heat. When the pan is hot, add the fish and cook until it is browned and flakes easily, about 3 minutes per side. Taste a small piece of the fish and season with salt and pepper, if desired.

fish taco bowls with seasoned cod, olives, jalapenos, peppers, tomatoes, lime, cilantro, and cauliflower rice

STEP 4: Place a piece of fish in the center of each of the arranged bowls. Garnish with cilantro and serve with lime wedges.

Serving Suggestions

Here are some of my favorite recipes to complement these fish taco bowls.

Recipe Tips and Variations

These Keto Fish Taco Bowls are incredibly flavorful and very versatile. They fit multiple different nutritional needs and are very allergen friendly. They are even gluten free, nut free, egg free, sugar-free, dairy free, paleo, and whole30. Any dish that can have this much flavor and still check all of those boxes is a huge win. This recipe is from my book 30 Minute Ketogenic Cooking. Grab a copy here.

  • Storage: Store leftovers in the refrigerator for up to 3 days.
  • Rice: If you aren't concerned with keeping these Fish Taco Bowls low carb, you can use steamed white rice in place of the cauliflower rice.
  • Sub green onions for cilantro: If you are in the "cilantro tastes like soap" camp, green onions make a delicious substitution as a garnish, and in the cauliflower rice recipe.
  • Change up the protein: If you are not a fan of fish, these paleo taco bowls are also delicious with shrimp, chicken or even beef. If you need some ideas on how to cook it, check out these recipes - Chili Lime Flank Steak, Chili Lime Chicken and Chili Lime Grilled Prawns
  • Get Saucy: These bowls are delicious topped with my Avocado Ranch Dressing Recipe, sour cream, or lime crema.
  • Spice it up: To add a little kick to this recipe, season the fish with Blackened Seasoning instead of the taco seasoning.
  • Add more acid: Top these bowls with my Pickled Jalapeños, Pickled Red Onions, or even these Pickled Radishes.
fish taco bowls with seasoned cod, olives, jalapenos, peppers, tomatoes, lime, cilantro, and cauliflower rice

Frequently Asked Questions

Can you cook the fish in the air fryer?

Yes, absolutely. Just coat it with olive oil and the taco seasoning as the recipe calls for and then cook it in the air fryer at 375°F for 15 to 20 minutes, flipping halfway through.

What if I don't like raw vegetables?

If you are not a fan of raw vegetables, simply saute them in a little bit of olive oil, and season with salt and pepper. Cook them until they are crisp-tender.

What is a good substitution for cilantro?

If you are not a fan of cilantro, I recommend substituting parsley, green onions, or both.

fish taco bowls with seasoned cod, olives, jalapenos, peppers, tomatoes, lime, cilantro, and cauliflower rice

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fish taco bowls with seasoned cod, olives, jalapenos, peppers, tomatoes, lime, cilantro, and cauliflower rice.

Fish Taco Bowls

ā˜…ā˜…ā˜…ā˜…ā˜…

5 from 7 reviews
  • Author: Kyndra Holley
  • Total Time: 21 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

These Keto Fish Taco Bowls from my book 30 Minute Ketogenic Cooking are the perfect fresh and light meal. Sweet, flaky cod, seasoned to perfection and piled on top of Cilantro Lime Cauliflower rice, surrounded by fresh tomatoes, bell peppers, avocado, cabbage, olives, jalapeños, and garnished with fresh lime wedges. These bowls are a delicious way to enjoy low carb tacos and can be ready and on the table in less than 30 minutes.

Ingredients

Units Scale
  • 1 Ā½ pounds cod or halibut fillets
  • 3 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
  • 2 tablespoons Taco Seasoning (get the recipe here)
  • 2 cups Cilantro and Lime Cauliflower Rice (get the recipe here)
  • 1 yellow bell pepper, julienned
  • 1 jalapenĢƒo pepper, sliced
  • 1 avocado, peeled, pitted, and sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded red cabbage
  • Ā¼ cup sliced black olives
  • Sea salt and ground black pepper
  • Torn fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Cut the fish into 4 equal-sized pieces. Place the fish in a shallow baking dish and coat generously with the olive oil and taco seasoning. Set aside to marinate while you prepare the taco bowls.
  2. Put ½ cup of the cauliflower rice in each of 4 serving bowls. Arrange one-quarter each of the bell pepper, jalapenĢƒo, avocado, tomatoes, cabbage, and olives around the outside of each bowl, leaving a space for the fish in the center.
  3. Heat a grill pan or large skillet over medium heat. When the pan is hot, add the fish and cook until it is browned and flakes easily, about 3 minutes per side. Taste a small piece of the fish and season with salt and pepper, if desired.
  4. Place a piece of fish in the center of each of the arranged bowls. Garnish with cilantro and serve with lime wedges.

Notes

  • net carbs per serving: 7g
  • Storage: Store leftovers in the refrigerator for up to 3 days.
  • Rice: If you aren't concerned with keeping these Fish Taco Bowls low carb, you can use steamed white rice in place of the cauliflower rice.
  • Change up the protein: If you are not a fan of fish, these paleo taco bowls are also delicious with shrimp, chicken or even beef.
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Category: Seafood Recipes
  • Method: Pan-frying
  • Cuisine: Mexican

Nutrition

  • Calories: 370
  • Fat: 21g
  • Carbohydrates: 13g
  • Fiber: 6g
  • Protein: 36g

Keywords: keto tacos, low carb fish tacos, whole30 burrito bowls, low carb burrito bowls, low carb seafood recipes, keto taco recipes, how to cook fish, keto cod recipes, low carb halibut recipes, dairy free keto recipes

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Reader Interactions

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  1. Leslie says

    The prettiest dish youā€™ll ever make. Lots of flavor and textures. A favorite in our house!

    ★★★★★

    Reply

  2. Ashley says

    So good!! I used rockfish as thatā€™s what I had in my freezer but itā€™s super light and flavorful! Definitely making again.

    ★★★★★

    Reply

  3. Allison says

    We loved this! Light and refreshing for the summer with lots of flavor!

    ★★★★★

    Reply

  4. Louann Hansen says

    This was just excellent! Loved the flavour combinations! I didn't have any yellow peppers, so just left it out and it was still perfect! We will have this one again and again!

    ★★★★★

    Reply

  5. Allison says

    This was so good! We adjusted the quantities a bit to end up with a little more fish for the two of us. Really good flavors and it felt like a nice light take on Mexican flavors!

    ★★★★★

    Reply

  6. Paula Briggs says

    MAN O' MAN is this good. I took your suggestion and topped it with the avo ranch and it just took it to the next level.

    ★★★★★

    Reply

  7. Hope Lawson says

    These are so fresh and light. I have already made it twice in 2 days. I did it once exactly like this and then I made it again and used your Chili Lime Shrimp and your mexican cauliflower rice like you suggested. Definitely going to be on repeart this summer.

    ★★★★★

    Reply