There’s something refreshing about a meal that feels light yet still satisfies.

These low carb fish taco bowls bring together flaky grilled fish, crunchy slaw, and creamy avocado over a wholesome cauliflower rice base.

It’s everything you love about tacos, but in a bowl that’s lighter and nutrient-packed.

Why You’ll Love This Recipe

This recipe delivers bold taco flavors without the heaviness of tortillas.

The grilled fish is perfectly seasoned with warm spices and lime for brightness.

The slaw adds crunch and tang, balancing the richness of avocado.

It’s quick, customizable, and ideal for meal prep or a weeknight dinner.

What You’ll Need (Ingredient Highlights)

White fish fillets such as cod or tilapia cook quickly and stay tender.

A spice blend of cumin, chili powder, paprika, and oregano creates depth.

Fresh shredded cabbage and carrots make the slaw crisp and refreshing.

Cauliflower rice keeps the bowls light and low carb without losing satisfaction.

Optional cilantro lime dressing adds creaminess and a zesty finish.

Pro Tips Before You Start

Pat the fish dry before seasoning so the spices stick better.

Don’t overcook the fish—it should flake easily with a fork.

Prep the slaw ahead of time to let the flavors meld.

If making the dressing, chill it before serving for the best flavor.

How to Make Low Carb Fish Taco Bowls

Step 1 – Season and cook the fish

Mix olive oil, spices, lime juice, salt, and pepper into a marinade.

Coat the fish evenly. Grill over medium-high heat for 3–4 minutes per side until flaky.

Rest, then break into chunks.

Step 2 – Make the slaw

Combine cabbage, carrots, vinegar, olive oil, lime juice, salt, and pepper. Toss until coated.

Step 3 – Cook the cauliflower rice

Sauté cauliflower rice in olive oil for 5–7 minutes until tender.

Season with salt and pepper.

Step 4 – Prepare the dressing (optional)

Whisk Greek yogurt, lime juice, olive oil, cilantro, garlic, salt, and pepper until smooth.

Step 5 – Assemble the bowls

Layer cauliflower rice, fish, slaw, avocado, cherry tomatoes, onion, and cilantro.

Drizzle with dressing and garnish with lime wedges.

Step 6 – Serve

Enjoy fresh, or refrigerate for up to 2 days.

What to Serve Them With

Serve with extra lime wedges for brightness.

Pair with sparkling water or iced tea for a light meal.

Add tortilla chips on the side if you want some crunch.

Variations / Substitutions

Swap fish for shrimp or chicken for variety.

Use mixed greens instead of cauliflower rice for an even lighter base.

Try a dairy-free yogurt if avoiding dairy in the dressing.

Storage & Leftovers

Keep assembled bowls in airtight containers for up to 2 days.

Store components separately if meal prepping to maintain freshness.

FAQs

Can I bake the fish instead of grilling?
Yes, bake at 400°F for 12–15 minutes until flaky.

Can I use frozen fish fillets?
Yes, thaw completely and pat dry before seasoning.

Is cauliflower rice necessary?
No, you can use lettuce, zucchini noodles, or mixed greens.

How spicy is this recipe?
It’s mildly spiced, but you can add cayenne or hot sauce for heat.

Can I make this ahead for meal prep?
Yes, store the fish, slaw, and cauliflower rice separately and assemble before eating.

What’s the best fish to use?
Firm, mild white fish like cod, halibut, or tilapia works best.

Final Thoughts

These low carb fish taco bowls are bright, flavorful, and satisfying without being heavy.

They’re easy to customize and perfect for anyone wanting a lighter spin on taco night.

The Boat Shed Kitchen

Low Carb Fish Taco Bowls

These low carb fish taco bowls are a fresh, light, and flavorful twist on classic tacos. Grilled flaky fish is paired with crunchy slaw, creamy avocado, and vibrant toppings—all served over cauliflower rice instead of tortillas. A perfect choice for a healthy lunch or dinner!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Fish:

• 1 lb white fish fillets cod, tilapia, or halibut
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tbsp lime juice
• Salt and pepper to taste

For the Slaw:

• 2 cups shredded cabbage
• ½ cup shredded carrots
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp lime juice
• Salt and pepper to taste

For the Bowl:

• 2 cups cauliflower rice or greens, lettuce, or zucchini noodles
• 1 avocado sliced
• ½ cup cherry tomatoes halved
• 1 small red onion thinly sliced
• ¼ cup fresh cilantro chopped
• Lime wedges

For the Dressing (Optional):

• ½ cup plain Greek yogurt or sour cream
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp chopped cilantro
• 1 garlic clove minced
• Salt and pepper to taste

Method

 

1. Preheat grill or grill pan to medium-high heat.
2. Mix marinade and coat fish. Grill 3–4 minutes per side until flaky.
3. Rest, then flake into chunks.
4. In a bowl, combine cabbage, carrots, vinegar, oil, lime juice, salt, and pepper. Toss to coat.
5. Heat olive oil in a skillet, add cauliflower rice, and sauté 5–7 minutes.
6. Season with salt and pepper.
7. See full steps with tips & photos → https://theboatshedcafe.com/low-carb-fish-taco-bowls/

Notes

• Substitute cauliflower rice with zucchini noodles for extra variety.
• Use salmon or mahi-mahi for a richer flavor.
• Skip the dressing for a lighter, dairy-free option.