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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!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Calories: 320

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.