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 Notes
Step by Step Instructions
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.
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.
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.
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.
Frequently Asked Questions
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.
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.
If you are not a fan of cilantro, I recommend substituting parsley, green onions, or both.
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Fish Taco Bowls
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
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
- 1 ½ pounds cod or halibut fillets (I get my wild-caught fish here)
- 3 tablespoons olive oil
- 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 jalapeño pepper, sliced
- 1 avocado, peeled, pitted, and sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded red cabbage
- ¼ cup sliced black olives
- Sea salt and ground black pepper
- Torn fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
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.
★★★★★
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.
★★★★★
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!
★★★★★
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!
★★★★★
Allison says
We loved this! Light and refreshing for the summer with lots of flavor!
★★★★★
Ashley says
So good!! I used rockfish as that’s what I had in my freezer but it’s super light and flavorful! Definitely making again.
★★★★★