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  • Writer's pictureJenn Clayton

Low Carb Fish Taco Bowls

A easy way to get in protein, veggies and super healthy!! Makes a great meal prep!

Low carb bowl made with fresh fish, slaw and pineapple cilantro cauliflower rice! YUM!

Full recipe in video below!


  • 4 frozen cod fillets

  • 2 tablespoons melted light butter

  • 2 tablespoons taco seasoning

  • 1/4 cup nonfat greek yogurt

  • 1 1/2 teaspoons lime juice

  • 1 teaspoon honey

  • 1 tablespoon milk

  • pinch of salt

Pineapple Cilantro Cauliflower Rice:

2 cups cooked cauliflower rice

8 oz drained pineapple tidbits

2 teaspoons lime juice

1/4 cup chopped cilantro

salt & pepper


1 bag coleslaw mix

1/2 cup chopped cilantro

2 tablespoons apple cider vinegar

2 tablespoons honey

1 teaspoon lime juice

salt & pepper

1/2 cup light ranch

  1. Preheat oven to 400 degrees. Line a sheet pan with foil for easier clean up.

  2. Mix together the melted butter and taco seasoning. Brush on the frozen fillets quickly. Bake for 25 minutes.

  3. Whisk together the sour cream, lime juice, honey, milk, and salt.

  4. Fill 4 bowls with 1/2 cup cauliflower rice, 1/2 cup coleslaw, 1 fish fillet, and some avocado slices. Drizzle with the honey lime crema and sprinkle with cilantro.

Add cooked rice to a bowl. Mix in pineapple, lime juice and cilantro

Add all of the slow ingredients to a bowl and mix.

5 Bowls:

263 Calories

Recipe inspiration from

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