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Low Carb Fish Taco Bowls

These Low Carb Fish Taco Bowls are a light yet satisfying meal featuring tender fish, fresh vegetables, and creamy avocado, all bursting with flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 340
Ingredients Method Notes

Ingredients
  

For the fish
  • 1 lb white fish fillets (like tilapia or cod) Flaky fish works best.
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
For assembly
  • 1 medium avocado, sliced
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • Lime wedges for serving

Method
 

Preparation
  1. Rinse white fish fillets under cool water and pat dry with a paper towel.
  2. In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the fish fillets to the bowl, ensuring they are well-coated in the mixture.
Cooking
  1. Heat a non-stick skillet over medium heat. Once the skillet is hot, add the seasoned fish fillets. Cook for approximately 3-4 minutes on each side or until the fish flakes easily with a fork.
Assembly
  1. Remove the fish from the skillet and cut into bite-sized pieces. In serving bowls, layer the shredded lettuce, followed by the diced tomatoes, avocado slices, and fish pieces.
  2. Sprinkle cilantro over each bowl and squeeze fresh lime juice on top for added flavor.
  3. Enjoy your Low Carb Fish Taco Bowls immediately, inviting family to build their bowls to their liking.

Notes

Store leftover components separately in airtight containers; fish stays fresh for about 2 days in the refrigerator. Reheat fish in the oven at 350°F for about 10 minutes covered with foil to retain moisture.