Description
A delightful twist on classic tacos with flaky fish, crunchy coleslaw, and a low-carb base of cauliflower rice, perfect for busy weeknights.
Ingredients
Scale
- 1 pound fish fillets (such as cod or tilapia)
- 1 cup coleslaw mix
- 2 cups cauliflower rice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Lime wedges for serving
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the olive oil, chili powder, cumin, salt, and pepper.
- Coat the fish fillets generously with the spice mixture and arrange them on a baking sheet.
- Bake the fish for 15-20 minutes, or until cooked through and flaky.
- While the fish bakes, steam or sauté the cauliflower rice until tender.
- Assemble the taco bowls starting with a layer of cauliflower rice, topped with coleslaw and baked fish.
- Garnish with lime wedges and cilantro before serving.
Notes
Feel free to customize your bowls with additional toppings such as avocado salsa or cheese. Leftovers should be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg