Fish Taco Bowls
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If you are looking for a healthy and delicious Mexican-inspired meal that the whole family will love, look no further than these Fish Taco Bowls. This recipe uses cod as the main ingredient, but any white fish can be substituted.
The combination of spices and homemade sauce provide a flavorful punch that is sure to please everyone at the table. It’s low carb, Whole30 and Paleo friendly, plus it’s ready in just 30 minutes!
For more amazing seafood taco recipes that your family will love, try my recipes for Fish Taco Salad, Grilled Shrimp Tacos, and traditional Fish Tacos.
These low carb fish taco bowls are perfect way to celebrate Taco Tuesday without the extra calories that come along with tortillas, and without sacrificing flavor.
What you will need
There are several components to the meal but they all come together in a short amount of time.
- Garlic-Lime Sauce – made with mayonnaise, pressed garlic, lime juice, chili powder, salt and pepper, and a small amount of non-dairy milk to thin it to your desired consistency.
- Seasoned Cod – a combination of chili powder, cumin, garlic powder, salt and pepper sprinkled over cod, blackfish, mahi mahi, or flounder, and drizzled with olive oil.
- Cilantro-Lime Cauliflower Rice – frozen riced cauliflower, olive oil, chopped cilantro, and fresh lime juice make a quick and easy base for this meal.
- For the Bowls – coleslaw mix or thinly sliced cabbage, avocado, cherry tomatoes, chopped cilantro, sliced jalapeños, sliced radishes, thinly sliced red onion, etc.
Be sure to check out the detailed printable recipe card below
I originally shared this recipe January 2019. Updated March 2023.
How to make healthy Fish Taco Bowls
Preheat oven to 375°F. Line a baking sheet with foil or parchment paper, set aside.
Whisk the garlic-lime sauce ingredients together in a small bowl. Cover and refrigerate until ready to use.
Mix the cumin, garlic powder, chili powder, salt and pepper together in a small bowl. Sprinkle the mixture over both sides of the cod and place on the baking sheet.
Drizzle with olive oil and place in the oven. Bake for 10 minutes, until fish flakes with a fork (140° to 145°F).
For a crispier fish, broil for 3 to 5 minutes until the edges are browned.
Remove from oven and set aside to cool for a few minutes, then cut into bite-sized pieces.
To make Cilantro-Lime Cauliflower Rice
Heat a large non-stick skillet over medium-low heat. Add 1 teaspoon of oil, and add the riced cauliflower.
Cover skillet with a lid and cook for 4 to 5 minutes.
Stir in the lime juice and chopped cilantro.
To assemble the Fish Taco Bowls
Divide the cauliflower rice and coleslaw mix (or sliced cabbage) between 4 bowls.
Add your favorite toppings.
Sprinkle with the chopped cilantro, drizzle the Garlic-Lime Sauce, and serve immediately.
Holy Moly these Fish Taco Bowls are delicious!! Grab a fork and stir all of the ingredients together for an explosion of flavor!
FAQs
Brush with olive oil and season as directed. Set your air fryer to 7 minutes at 400°F on Air Fry and allow to preheat. Add the seasoned filets when the air fryer displays “Add Food”, and close the basket. You do not need to flip the fish over while cooking.
heat a non-stick skillet over medium heat. Add olive oil and tilt to coat the pan. Add the seasoned fish and cook for 3 minutes. Carefully flip the fish over and cook for an additional 2 to 3 minutes or until it flakes easily with a fork.
Recipe Notes
- You can sprinkle the cod with Taco Seasoning if you prefer.
- For spicier tacos add cayenne or Sriracha sauce. You could also sprinkle with crushed red pepper flakes before serving.
- Yes, you can substitute steamed white or brown rice in the same quantity. Cook as directed and stir in the lime juice and cilantro.
- Not a fan of cabbage? Substitute romaine or Bib lettuce.
- The rice and sauce can be prepare up to 2 days ahead of time and stored in the refrigerator. Reheat before serving.
- Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Baking Sheet
- Cutting Board & Chefs Knife
- Garlic Press
- Non-stick Skillet with Lid
- Flexible Silicone Spatula
Serving suggestions
- Papaya-Mango Salsa – for a sweet addition to your meal!
- Restaurant-Style Blender Salsa
- Black Bean Salsa – for a heartier meal, not whole30 or paleo.
- Creamy Cilantro-Lime Dressing – this dressing is a delicious substitute for the garlic-lime sauce.
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Fish Taco Bowls
Ingredients
Seasoned Baked Fish
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon sea salt
- .25 teaspoon black pepper
- 1.5 pounds cod filet four 6-ounce filets
- 1 tablespoon olive oil
Garlic-Lime Sauce
- 0.5 cup mayonnaise homemade or Whole30 compliant
- 1 large clove garlic pressed or finely minced
- 2 tablespoons lime juice
- 0.5 teaspoon chili powder substitute cayenne for more heat
- .25 teaspoon ground black pepper
- .25 teaspoon sea salt
- 2 tablespoons non-dairy milk to thin – use more if needed
Cilantro-Lime Cauliflower Rice
- 2 cups frozen riced cauliflower
- 1 teaspoon olive oil
- .25 cup chopped cilantro
- 1 tablespoon lime juice
To Assemble the Bowls
- 16 ounce bag coleslaw mix or 5 cups thinly sliced cabbage
- 1 avocado diced
- 1 cup cherry tomatoes halved
- 0.5 cup chopped cilantro
- thinly sliced radishes, sliced jalapenos, red onion optional
Instructions
- Preheat oven to 375°F. Line a baking sheet with foil or parchment paper, set aside.
Garlic-Lime Sauce
- Whisk the garlic-lime sauce ingredients together in a small bowl. Cover and refrigerate until ready to use.
Seasoned Baked Fish
- Mix the cumin, garlic powder, chili powder, salt and pepper together in a small bowl. Sprinkle the mixture over both sides of the cod and place on the baking sheet.
- Drizzle with olive oil and place in the oven. Bake for 10 minutes, until fish flakes with a fork (140° to 145°F).
- **For a crispier fish, broil for 3 to 5 minutes until the edges are browned.**
- Remove from oven and set aside to cool for a few minutes, then cut into bite-sized pieces.
Cilantro-Lime Cauliflower Rice
- Heat a large non-stick skillet over medium-low heat. Add 1 teaspoon of oil, and add the riced cauliflower.
- Cover skillet with a lid and cook for 4 to 5 minutes.
- Stir in the lime juice and chopped cilantro.
To Assemble
- Divide the cauliflower rice and coleslaw mix (or sliced cabbage) between 4 bowls. Place the fish on top and add the halved tomatoes and diced avocado and red onion, or any of your favorite toppings.
- Sprinkle with the chopped cilantro, drizzle with garlic-lime sauce, and serve immediately.
Notes
- You can sprinkle the cod with Taco Seasoning if you prefer.
- For spicier tacos add cayenne or Sriracha sauce. You could also sprinkle with crushed red pepper flakes before serving.
- Yes, you can substitute steamed white or brown rice in the same quantity. Cook as directed and stir in the lime juice and cilantro.
- Not a fan of cabbage? Substitute romaine or Bib lettuce.
- The rice and sauce can be prepare up to 2 days ahead of time and stored in the refrigerator. Reheat before serving.
- Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
- Check the post for air fryer and skillet cooking instructions.
