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.
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.
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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