Dinner · Tested at home

Fish Taco Bowls

Name: Fish Taco Bowls
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Ingredients: 4 cod filets, 4–6 ounces each; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon salt; 1 teaspoon garlic powder; Olive oil; 2 tablespoons sour cream; 2 tablespoons mayonnaise; 2 teaspoons Cholula hot sauce; 1 teaspoon lime juice; ½ teaspoon garlic salt; 16 ounces coleslaw mix; ½ cup cilantro, chopped; 3 tablespoons olive oil; 2 tablespoons lime juice; 1 teaspoon salt; 1 recipe cilantro lime cauliflower rice; ½ cup diced tomatoes; 1/2 red onion, sliced into thin strips; Cilantro for garnish

Original recipe by Karly Campbell. Source: That Low Carb Life – Fish Taco Bowls
Best of the Best · Selected by Justin. Ingredients retained; functional instructions independently written.

Seasoned cod with cilantro slaw, cauliflower rice, and a lime and hot sauce dressing.

Original recipe: That Low Carb Life – Fish Taco Bowls by Karly Campbell. Ingredients retained; instructions independently written.

Rice component: That Low Carb Life – Cilantro Lime Cauliflower Rice.

Jump to ingredients ↓Start cooking ↓

Turn up the heat

Let’s cook.

Dry the cod with paper towels. Season both sides with cumin, chili powder, salt, and garlic powder.
Coat a nonstick skillet with a little olive oil and heat over medium. Cook the cod for 3 minutes, turn carefully, and continue for 2–3 minutes, until it flakes easily. Set aside.
Stir the sour cream, mayonnaise, hot sauce, lime juice, and garlic salt together until smooth.
Toss the coleslaw mix with its cilantro, olive oil, lime juice, and salt; taste and adjust lime and salt if needed.
Divide the prepared cauliflower rice among 4 bowls. Add the fish, slaw, sliced red onion, and tomatoes. Spoon the sauce over each bowl, finish with cilantro, and serve right away.

From Justin’s kitchen

Selected for Best of the Best.

Fish Taco Bowls

Ingredients

Let’s cook.

Share this recipe