Fish Taco Bowls (Low Carb Fish Tacos!)

These Easy Fish Taco Bowls are overflowing with flaky, buttery white fish, crisp cabbage slaw, and an ultra-creamy spicy Mexican crema! These healthy fish bowls can be ready in 30 minutes or less, making them the perfect quick, delicious and nutritious taco dinner your entire family will love!

Update: This post was originally published in September 2018. I made updates to the post below to include more information about this recipe for fish taco bowls! I also added step-by-step photos so you can see exactly how easy it is to make the best white fish bowl right in your very own kitchen! 

Hi, friends! Today we are going to skip all the chit-chat and get right to the recipe, because these tasty keto taco bowls deserve our full attention!!

Fish taco bowls: recipe overview

These healthy fish bowls are full of bold, bodacious flavor! This recipe features perfectly spiced, tender, flakey, bite-size pieces of white fish and tart, crunchy, refreshing Mexican slaw. Finished with a generous drizzle of creamy, smooth chili crema sauce, these fish bowls are ultra flavorful and seriously satisfying!

Plus, these fiery taco bowls are also light, healthy and nutritious – they’re packed with protein, fresh vegetables and healthy nutrients! Basically, these bowls are a taco you can actually feel good about eating!!

Why you’ll love this recipe

• Super flavorful: These fish taco bowls are bursting with robust and fresh flavors! From the lightly crispy white fish to the tangy slaw and ultra-creamy sauce, these tacos have got it going on!
• Easy to find ingredients: These deconstructed taco bowls use your favorite with fish along with easy-to-find fresh produce and pantry seasonings!
• SO simple to make: This recipe is as simple as 1-2-3 and so easy to prepare! All you need to do is throw together some slaw, mix the sauce and cook the fish before layering everything together in your favorite serving bowl!
• Fast recipe: These white fish taco bowl can be ready in 30 minutes (or less if you prepare the slaw and sauce in advance)!
• Make ahead: You can easily make the Mexican cabbage slaw and sauce in advance! In fact, making those two components ahead of time allow all the flavors to marry and meld, so I actually recommend making it ahead! When you are ready to serve, all that’s left to do is cook up the fish and serve!
• Healthy: Each fish taco cabbage bowl is hearty, yet healthy and rich with protein, fiber and healthy fats!
• Customizable: You can totally customize this fish taco recipe to you and your family’s specific tastes!
• Crowd pleaser: Everyone loves this healthy, low-carb fish tacos recipe – even my picky (fish-hating) husband!

• Cooked Grains: cauliflower rice (as seen in the photos!), quinoa, white or brown rice
• Avocado or Guacamole
• Salsa or Pico de Gallo
• Pickled Red Onions
• Cherry Tomatoes or Grape Tomatoes
• Crumbled or Shredded Cheese (I typically use Cotija!)
• Fresh Herbs: cilantro and green onions
• Jalapeño Coins
• Tortilla chips

Print Recipe

5 from 5 votes

Fish Taco Bowls Recipe

These Low Carb Fish Tacos are served bowl style and feature buttery, tender white fish, crisp slaw, rice or cauliflower rice and a creamy, spicy Mexican sauce!! These fish taco bowls only require 30 minutes and make the perfect healthy, delicious and nutritious family dinner!

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: entree

Cuisine: American, Tex-Mex

Keyword: bowls, chili sauce, coleslaw, Easy, fish, seafood, spicy, tacos

Servings: 4

Calories: 243kcal

Author: Cheyanne Holzworth

Ingredients

Fish

• 1 pound White Fish – cleaned, patted dry and cut into larger bite sized pieces (SEE NOTES)
• ¼ Cup Flour
• 1 tsp EACH: Smoked Paprika, Cumin, Chili Powder
• ¼ tsp Cayenne Pepper - or more to taste (increase to ½ tsp if you like it spicy)
• Kosher Salt & Fresh Ground Pepper
• 2 TBS Neutral Oil (Canola or Grapeseed)

Slaw

• 5 Cups Purple and/or Green Cabbage – finely shredded (SEE NOTES)
• 1/3 Cup Cilantro Leaves – roughly chopped
• 4 Green Onions – thinly sliced
• ½ large Red Onion – peeled & thinly sliced
• 1 large clove Garlic – minced
• ½ Cup Apple Cider Vinegar
• 1 heaping TBS Granulated Sugar

Chili Crema

• ¾ Cup Sour Cream or Greek Yogurt (SEE NOTES)
• 2 tsp Lime Juice
• 2 Red Fresno Chilies – stemmed, seeded and roughly chopped
• 1 clove Garlic – smashed and peeled
• ¾ tsp Chili Powder - or more to taste

Optional Add-in’s & Toppings: Cooked Cauliflower Rice, Cooked Quinoa, Avocado, Pepitas, Crumbled Cotija, Sliced Jalapenos, Cherry Tomatoes, Microgreens, Fresh Herbs (cilantro, green onion) Tortilla Strips & Lime Wedges

Instructions

• Make the slaw: Combine cabbage, cilantro and onions in a large bowl. In a small bowl, whisk together garlic, vinegar, sugar, ½ teaspoon kosher salt and pinch of pepper. Poor over the cabbage mixture and stir to combine. Cover and refrigerate until ready to use.
• Make the crema: Place all ingredients in the bowl of a food processor along with ¼ teaspoon kosher salt. Process until smooth. If a thinner crema is desired, stream in half and half, one tablespoon at a time, until desired consistency is reached. Taste and adjust for seasoning. Set aside in the refrigerator until ready to use. (Store any leftover sauce in a covered container in the refrigerator for up to 3 days)
• For the fish: Combine the flour, spices and 1 teaspoon salt in a large bowl. Dust the fish all over with flour mixture. Heat oil in large skillet over medium-high heat. Add fish to pan and cook, for 2-3 minutes on each side (turning once), or until fish is cooked through. NOTE: Depending on the size of your skillet, you may need to cook fish is batches as to not over-crowd the pan). Transfer fish to a plate and season with salt and pepper.
• Assemble the bowls: Add the slaw to a serving bowl, or individual bowls and top with fish and desired add-ins or toppings. Drizzle with crema and enjoy!

Notes

1. White Fish: I typically use Cod in these taco bowls; however, you can use any type of fresh, mild white fish you prefer. Halibut, mahi mahi and haddock are delicious options!
   • Substitution: If you aren't a fan of white fish, you can use salmon instead! However, salmon is a stronger flavored fish, therefore I would omit the rub and opt to grill or broil the fish instead of pan-sear.
2. Slaw: While the slaw recipe as written calls for purple or green cabbage, you can absolutely use a bagged coleslaw mix if you want to cut the prep time down.
3. Sour Cream: Full-fat sour cream will give the most luscious mouthfeel; however, light sour cream and Greek yogurt work great too!! 

Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 243kcal | Carbohydrates: 11g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 102mg | Potassium: 498mg | Vitamin A: 550IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1.3mg

©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.