Low-carb fish taco bowl

Low-carb fish taco bowl

How about a refreshing all-in-one fish taco bowl for Taco Tuesday? This gorgeous low-carb goodness is packed with crispy vegetables, juicy avocado and fresh cilantro. Comfort food at its finest with a super healthy twist!

Low-carb fish taco bowl

How about a refreshing all-in-one fish taco bowl for Taco Tuesday? This gorgeous low-carb goodness is packed with crispy vegetables, juicy avocado and fresh cilantro. Comfort food at its finest with a super healthy twist!
USMetric
2 servingservings

Ingredients

  • ½ lb 220 g green cabbage or red cabbage
  • ½ (2 oz.) ½ (55 g) yellow onionyellow onions
  • 1 (4 oz.) 1 (110 g) tomatotomatoes
  • 1 (7 oz.) 1 (200 g) avocadoavocados
  • 2 tbsp 2 tbsp olive oil
  • ¾ lb 325 g white fish filletwhite fish fillets
  • ½ tsp ½ tsp salt
  • 1 tbsp 1 tbsp Tex-Mex seasoning
  • fresh cilantro, for serving
  • lime, for servinglimes, for serving
Dressing
  • ¼ cup 60 ml mayonnaise
  • 1 tbsp 1 tbsp lime juice
  • 1 tsp 1 tsp hot sauce
  • ½ tsp ½ tsp garlic powder
  • salt and ground black pepper, to taste
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Instructions

  1. Mix the ingredients for the dressing before frying the fish, so the flavors have time to develop. Allow to sit at room temperature if you're going to eat immediately, otherwise keep in the refrigerator. The dressing tastes best when it's not ice cold.
  2. With a sharp knife or mandolin, shred or slice all vegetables finely except the avocado. Split the avocado in half and remove the pit. Scoop out avocado pieces with a spoon and cut in slices. Place on a plate together with the vegetables. Salt and pepper to taste, drizzle olive oil on top.
  3. Salt the fish on both sides and let sit for a few minutes. Wipe the fish dry with paper towels and rub with Tex-Mex seasoning on both sides.
  4. Fry the fish in oil on medium temperature for 3-4 minutes on both sides, depending on size. Lower the heat towards the end. You can also fry the fish in the oven or on the outdoor grill, using gridiron.
  5. Cut the fish into small pieces with two forks. Sprinkle with dressing and top with fresh cilantro.

Tip!

  If you don't have ready-made Tex-Mex seasoning, you can make your own at home. Just combine equal amounts of paprika, ground cumin and onion powder or follow this recipe.

Looking for more delicious all-in-one bowls? Try our Keto chicken fajita bowl and Super bowl with fresh veggies.

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What did you think? Please share your thoughts in the comment section below!

7 comments

  1. Tamara
    This dish is sooooooo good! I used red cabbage & fried the fish in ghee.....delish!!!!
  2. Andrea
    This dish was incredibly delicious! Follow it exactly. Except, you don’t have to use a mandolin! I was curious about using the olive oil over the raw cabbage but it was AWESOME! Drizzling the oil and salt/pepper made the whole dish!!!
    Reply: #3
  3. Crystal Pullen Team Diet Doctor

    This dish was incredibly delicious! Follow it exactly. Except, you don’t have to use a mandolin! I was curious about using the olive oil over the raw cabbage but it was AWESOME! Drizzling the oil and salt/pepper made the whole dish!!!

    This made me smile as I had the same thought about the cabbage at first, but I have learned to trust our recipe team here at Diet Doctor! This is a delicious one!

  4. Susan Brown
    cant wait to try this. although i am having difficulty getting the recipe to save the right amount of servings i want. Any tips?
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    cant wait to try this. although i am having difficulty getting the recipe to save the right amount of servings i want. Any tips?

    You will need to adjust the number of servings each time you visit a recipe page.

  6. Christyn
    I used Napa cabbage and haddock. The cilantro was fresh from my garden. The dressing was made with avocado oil mayo and siracha. This was amazing. A very refreshing summer meal!
    Reply: #7
  7. Kristin Parker Team Diet Doctor

    I used Napa cabbage and haddock. The cilantro was fresh from my garden. The dressing was made with avocado oil mayo and siracha. This was amazing. A very refreshing summer meal!

    That does sound good. This is a summer favorite here as well!

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