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 - keto, paleo, whole30 - Peace Love and Low Carb

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 1/2 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 jalapeño pepper, sliced
1 avocado, peeled, pitted, and sliced
1 cup cherry tomatoes, halved
1 cup shredded red cabbage
1/4 cup sliced black olives
Sea salt and ground black pepper
Torn fresh cilantro, for garnish
Lime wedges, for serving

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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.

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

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