LOW CARB FISH TACO BOWLS

 These Fish Taco Bowls are an easy way to give taco Tuesday a healthy twist that everyone will love. Cauliflower rice, coleslaw, and baked fish makes these easy fish tacos a healthy and delicious meal that everyone will enjoy.

Ingredients

  • 4 frozen cod fillets
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons taco seasoning
  • 1/4 cup sour cream (or Greek yogurt)
  • 1 1/2 teaspoons lime juice
  • 1 teaspoon honey
  • 1 tablespoon milk
  • pinch of salt
  • 2 cups Pineapple Lime Cauliflower Rice
  • 2 cups Sweet and Spicy Coleslaw
  • 1 Avocado, sliced
  • 1/4 cup chopped Cilantro, for garnish
LOW CARB FISH TACO BOWLS


Instructions

  • Preheat oven to 400 degrees. Line a sheet pan with foil for easier clean up.
  • Mix together the melted butter and taco seasoning. Brush on the frozen fillets quickly. Bake for 25 minutes.
  • Whisk together the sour cream, lime juice, honey, milk, and salt.
  • 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.

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