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Craving tacos without the carbs? These easy White Fish Taco Bowls burst with vibrant flavors – buttery white fish, crisp taco slaw, and a creamy, spicy sauce. Ready in a flash, mouthwatering in flavor, and wholesome too, give taco night an upgrade with this fish bowl recipe.

“Love these taco bowls! Fish tacos are my favorite, so this easy bowl type recipe was definitely speaking to me. Will be making again!”

– EMMA
Action photo of a person eating a fish tacos bowl with rice, slaw, and spicy sauce.

Update: This recipe was originally published in September 2018. I made updates to the article below to include more information about this recipe for white fish taco bowls.

Table of Contents

About this fish taco bowls recipe

Bursting with bold, bodacious flavors, this white fish taco recipe features perfectly spiced, tender, flakey, bite-size pieces of white fish and tart, crunchy, refreshing Mexican slaw topped with a generous drizzle of creamy, smooth chili crema sauce. Ultra-flavorful and perfectly texturized, these fish bowls seriously satisfying!

Plus, since they’re packed with protein, fresh veggies, and nutrients, these bowls are a taco you can actually feel good about eating. Hooray!

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!

If you’re looking for more taco recipes, check out these favorites next: Taco Hummus, Chicken Taco Salad, Carnitas Pork Tacos, Mexican Beans for Tacos, Baja Tacos, and Shrimp Tacos with Cabbage Slaw.

Action photo of vinaigrette being poured over fish taco slaw.

Ingredients for fish taco bowls

Give your family the nutritional boost they deserve with this hearty and flavorful fish taco bowls recipe. Here’s everything you need:

  • White Fish. My go-to is cod fish for these bowls, but you can use any mild-flavored white fish fillets. Substitution: Halibut, mahi mahi and haddock are also great options! If you don’t enjoy white fish, salmon can be used although I recommend leaving the rub off and either grill or broil the fish instead of pan-searing it as salmon is naturally stronger in flavor. 
  • Flour Mixture. I dust the fish all over with a mixture of flour, smoked paprika, cumin, chili powder, cayenne pepper, and salt. 
  • Oil. Use a neutral oil to pan sear the fish in. Canola oil or grapeseed works best. 
  • Slaw. Use either green or purple cabbage (or a combination) for this slaw. The slaw is coated in a mixture of chopped cilantro leaves, thinly sliced red onion, minced garlic, apple cider vinegar, and granulated sugar. Substitution: Use a bagged coleslaw mix if you’d prefer to reduce recipe preparation.  
  • Chili Crema. Combine sour cream or Greek yogurt, lime juice, chopped red fresno chilies, garlic, and chili powder. Substitution: This chipotle ranch recipe is perfect here
  • Add-ins (optional). Consider including other ingredients, such as cooked cauliflower rice, cooked quinoa, avocado, pepitas, crumbled Cotija, sliced jalapenos, and cherry tomatoes.
  • Toppings (optional). Toppings could include fresh microgreens, fresh Herbs (cilantro, green onion) , tortilla strips & lime wedges!

Recipe variations

  • Fish: Use any type of mild white fish. If you’re adverse to white fish, use salmon (grilled or broiled) without the rub, otherwise the flavor of the salmon will be overpowering. 
  • Rub: Adjust the spices for the level of intensity you desire. Increasing or decreasing the cayenne pepper is an easy way to make this spicy fish taco dish milder or spicier. Or make it Spanish by using latin seasoning blend.
  • Slaw: Swap out the slaw in the recipe card for jalapeno coleslaw or Mexican coleslaw instead.
  • Rice: You can see I use cauliflower rice here, bulgar wheat, white rice, or quinoa adds bulk to your white fish bowl. 
  • Beans: If you’re looking for more sustenance and protein, consider adding cooked beans, such as black beans, pinto beans, refried beans, or even a Mexican 3 bean salad to the bowls.
  • Chili Crema: The consistency of the chili crema can easily be adjusted by adding in half and half, one tablespoon at a time. This will help produce a thinner consistency. You can also increase or decrease the chili powder for the level of spicy heat desired. 
  • Taco Bowl Shells or Tortillas: If you want to add some carbs to this meal, consider serving the fish taco bowl ingredients in hard taco bowl shells or in heated flour tortillas. 
Close-up photo of spicy chipotle sauce for fish and rice bowls.

Professional chef expert tips for perfect results every time!

  • Fish: While I used cod in these taco bowls, you can use any type of fresh, mild white fish you prefer. Halibut, mahi mahi or haddock are delicious option for fish tacos as well! Also, if you don’t like white fish, you can substitute salmon instead. Since salmon is a stronger flavored fish, I would omit rubbing the salmon with seasonings, and opt to grill or broil the fish instead.
  • Slaw: When making cabbage slaw for these keto fish tacos, you can use a fresh head of cabbage (purple or green!) or opt for a bagged coleslaw mix to cut down on the prep time!
  • Rice: To a make keto-friendly, low carb fish taco bowl, make sure you use cauliflower rice! If you prefer a fish burrito bowl, use white rice! Regardless of the carb you select, I recommend seasoning your rice with cilantro and lime zest for a boost of flavor!
  • Sauce: You can use full-fat or low-fat sour cream to make the chili crema! Or, substitute Greek yogurt for boost of nutritional goodness!
Close-up photo of crispy white fish on a taco bowl.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What are fish tacos made of?

This fish taco bowl consists of pan-seared white fish, seasoned and colorful slaw, and a spicy chili cream. The hero of this recipe is the fish, but after that, it can easily be adapted to include different types of grains, salad ingredients, and your favorite dressing!

What kind of fish is best for this fish taco bowl recipe?

Honestly, you can *almost* use any type of fish you love in these low carb fish tacos.

White fish with a mild flavor is the best option for fish tacos in my opinion since the fish won’t overpower the rest of the ingredients. This includes white fish, such as cod, halibut, mahi mahi, and sea bass. 

You could also use other stronger-flavored fish, such as salmon or tuna, but then I recommend grilling or broiling the fish and not adding the seasoned rub. The smoky char of the grill will offset the stronger flavor of the fish.

Where to buy taco bowl shells? 

Taco bowl shells can easily be found in your local grocery store in the food aisle which stocks international cuisine products.

What do you put on a fish taco?

The toppings for fish tacos and fish taco bowls are pretty limitless! While this easy white fish taco bowl pairs spicy white fish with a mild slaw and a smoky chili crema sauce, don’t feel obligated to stop there!

Fish taco bowl toppings and add-ins:

  • Cooked Grains, like cauliflower rice (as seen in the photos!), riced broccoli florets, quinoa, white or brown rice
  • Avocado or Guacamole
  • Pickled Red Onions
  • Cherry Tomatoes or Grape Tomatoes
  • Crumbled or Shredded Cheese (I typically use Cotija cheese)
  • Fresh Herbs, such as cilantro and green onions
  • Jalapeño Coins or pickles jalapeno
  • Tortilla chips
  • Refrigerator dill pickles (don’t knock it till you try it with your taco!)
  • Drizzle of your favorite sauce, such as hot sauce, chipotle sauce, and/or sour cream!
Overhead photo of a fish bowl with crispy pieces of fish, taco slaw, avocado, and cauliflower rice.

Serving fish taco in a bowl

These crisp, tender fish tacos pair well with all your Tex-Mex and Mexican favorites! Below are some of my favorite topping ideas for taco bowls:

Side dish suggestions

These fish taco bowls are hearty enough to serve as a stand-alone family dinner. However, I typically pair my crisp fish tacos with the following tropical dishes and Mexican recipes:

Storing leftovers

  • Storage Instructions: Let leftover cod fish bowl cool to room temperature before storing in an airtight container in the fridge for 1-2 days. 
    • Make the chili crema and slaw a day in advance and store them in separate airtight containers in the fridge. 
  • Freezing Instructions: I don’t recommend freezing leftover fish taco bowls as certain ingredients, such as the crunchy slaw, will become mushy from freezing and thawing. The dressing could also split. 
  • Reheating Instructions: There’s no need to reheat this dish since many of the ingredients are fresh salad ingredients. You can reheat leftover white fish in a preheated oven at 275 F for 10-15 minutes, covered with foil to prevent the fish from drying out. The reheated fish can then be added to freshly assembled salad or leftover slaw with dressing. 
Close-up photo of a taco bowl with crispy white fish, slaw, rice, and veggies.

Quick to prepare, healthy and delicious, these Easy Tacos Bowls are a delicious low-carb and keto-friendly way to eat tacos!

Until next time friends, cheers! To terrifically tasty fish tacos!

Cheyanne

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More low carb fish bowl recipes!

If you love this fish taco recipe, try one of these delicious seafood recipes next!

Overhead photo of a fish taco bowl with crispy white fish, slaw, and cauliflower rice.

Fish Taco Bowl

5 from 3 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Craving tacos without the carbs? These white fish taco bowls burst with vibrant flavors – tender white fish, fresh taco slaw, and a creamy, spicy sauce. Ready in a flash and healthy too, give taco night an upgrade with this fish bowl recipe!

Equipment

  • 2 Large Mixing Bowl (for making the cabbage slaw and coating fish pieces)
  • 1 Food Processor (for making sauce)
  • 1 large skillet (for cooking fish)

Ingredients 

Crispy White 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)
  • To Taste Kosher Salt & Fresh Ground Pepper
  • 2 TBS Neutral Oil (Canola or Grapeseed)

Taco Slaw

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
  • To Taste Cooked Cauliflower Rice, White Rice, or Quinoa
  • Optional Additions and Toppings: Avocado, Pepitas, Crumbled Cotija, Sliced Jalapenos, Cherry Tomatoes, Microgreens, Fresh Herbs (cilantro, green onion) Tortilla Strips & Lime Wedges

Instructions

  • Make the Taco 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 Spicy Crema Sauce: 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)
  • Coat Fish and Cook 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 Fish Taco 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
Course: entree
Cuisine: Mexican

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