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!
What kind of fish is best for tacos?
You can use any type of fish you love in your low carb fish tacos!
These spicy white fish taco bowls utilize white-fleshed fish fillets, such as cod, halibut or Mahi-Mahi. Since white fish is very mild, it pairs well with the simple tangy slaw and spicy chili crema! However, if you aren’t a fan of white fish, you can use fish with a stronger flavor, such as salmon, which will pair nicely with this recipes spice rub!
Expert tip: If you are opting to use fish with a stronger flavor, such as salmon, I recommend you grill it (versus pan-frying as indicated in the recipe) to get a bit of smoky-char flavor!
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!
- Cooked cauliflower rice (as seen in the photos!)
- cooked quinoa or rice
- avocado or guacamole
- salsa or pico de gallo
- cherry tomatoes
- Crumbled or shredded cheese (I typically use Cotija!)
- fresh herbs such as cilantro and green onions
- sliced jalapeños or peppers
What sauce do you put on low-carb fish tacos?
I like to dress up my deconstructed fish tacos with a homemade spicy Mexican crema; however, you can use any Mexican sauce, such as hot sauce or tomato salsa, on your taco bowls!
Tips for the best White Fish Tacos Bowls
- 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!
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!
More healthy fish recipes!
If you love this fish taco recipe, try one of these delicious seafood recipes next!
- Spicy Tuna (A must for any fresh fish or sushi lover!)
- Salmon Fried Rice (My favorite way to use up leftover rice!)
- Fish Ceviche (A reader favorite and for good reason!!)
- Salmon with Salsa (A delicious quick and easy weeknight dinner recipe!)
How to make the best low carb fish taco!👇
Below is the complete printable recipe card, included estimated nutrition!
Fish Taco Bowls Recipe
- 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)
- 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
- 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
- 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!
- 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.
- 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.
- Sour Cream: Full-fat sour cream will give the most luscious mouthfeel; however, light sour cream and Greek yogurt work great too!!
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