Keto Omaha

Craving fish tacos but ditching the tortillas? This Low-Carb Fish Taco Bowl brings all the bold, fresh flavors of classic fish tacos—without the carbs! Featuring flaky, spiced fish, crisp cabbage slaw, creamy avocado, and a zesty lime dressing, this light yet satisfying meal is perfect for keto & low-carb eaters!

Ingredients (Serves 2)

🐟 For the Fish:

• 2 fillets white fish (cod, tilapia, mahi-mahi, or snapper)

• 1 tablespoon olive oil

• 1 teaspoon lime juice

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• ½ teaspoon cumin

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon cayenne pepper (adjust for spice level)

🥗 For the Taco Bowl Base:

• 2 cups cauliflower rice (fresh or frozen)

• 1 tablespoon butter or olive oil

• ½ teaspoon garlic powder

• ½ teaspoon salt

• 2 tablespoons fresh cilantro (chopped)

• 1 teaspoon lime juice

🥬 For the Slaw:

• 1 cup shredded cabbage (green, red, or coleslaw mix)

• ¼ cup shredded carrots (optional, small amount for keto)

• 2 tablespoons fresh cilantro (chopped)

• 1 tablespoon apple cider vinegar

• 1 tablespoon olive oil

• ½ teaspoon salt

🥑 For the Toppings:

• ½ avocado (sliced or mashed)

• ¼ cup cherry tomatoes (diced)

• ¼ cup shredded cheese (cheddar, cotija, or Monterey Jack)

• 2 tablespoons sour cream (or Greek yogurt)

• 1 tablespoon fresh cilantro (for garnish)

• ½ lime (cut into wedges)

🌶 For the Zesty Lime Crema:

• ¼ cup sour cream (or Greek yogurt)

• 1 teaspoon lime juice

• ½ teaspoon garlic powder

• ½ teaspoon chili powder

Instructions

1️⃣ Season & Cook the Fish:

• In a small bowl, mix olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and cayenne.

• Rub the seasoning over both sides of the fish fillets.

• Heat a skillet over medium-high heat, then cook fish for 3-4 minutes per side, until flaky and cooked through.

2️⃣ Prepare the Cilantro-Lime Cauliflower Rice:

• Heat butter or olive oil in a pan over medium heat.

• Add cauliflower rice, garlic powder, and salt. Sauté for 3-4 minutes until soft.

• Remove from heat and stir in lime juice and chopped cilantro.

3️⃣ Make the Slaw:

• In a bowl, mix cabbage, carrots (if using), cilantro, apple cider vinegar, olive oil, and salt.

• Toss well and let sit for 5 minutes to absorb flavors.

4️⃣ Mix the Lime Crema:

• In a small bowl, whisk together sour cream, lime juice, garlic powder, and chili powder.

5️⃣ Assemble the Taco Bowls:

• Divide cauliflower rice into two bowls.

• Top with cooked fish, slaw, diced tomatoes, avocado, and shredded cheese.

• Drizzle with zesty lime crema and a dollop of sour cream.

• Garnish with fresh cilantro and lime wedges.

🔥 Pro Tip: Add crushed pork rinds for a crunchy topping!

Nutrition Info (Per Serving – 1 Bowl)

• Calories: ~420

• Protein: ~40g

• Fat: ~28g

• Net Carbs: ~6g

1 click grocery list can be accessed here!