Description
A quick and easy weeknight dinner featuring flavorful baked fish, crunchy coleslaw, and cauliflower rice—in a low-carb format!
Ingredients
Scale
- 1 lb white fish fillets (like cod or tilapia)
- 2 cups coleslaw mix
- 2 cups cauliflower rice
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Lime wedges (for serving)
- Cilantro (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the olive oil, chili powder, cumin, salt, and pepper into a fragrant paste.
- Coat the fish fillets with the spice mixture, ensuring they are well-coated.
- Place the coated fish on a baking sheet and bake for about 15-20 minutes or until cooked through.
- Prepare the cauliflower rice according to package instructions.
- To assemble, place a scoop of cauliflower rice in each bowl, add coleslaw, and top with baked fish.
- Garnish with lime wedges and fresh cilantro before serving.
Notes
Feel free to customize with toppings like jalapeños, avocado, or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 50mg