Low Carb Fish Taco Bowls
Low Carb Fish Taco Bowls are a vibrant, healthy meal that combines flaky white fish, zesty pico de gallo, creamy avocado, and a tangy sauce served on a crisp bed of lettuce. This dish is perfect for quick weeknight dinners or casual gatherings, offering a delicious way to enjoy low-carb eating without sacrificing flavor. Easy to prepare and highly customizable, these bowls will quickly become your new favorite recipe!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 2 tbsp taco seasoning
- 4 cups romaine lettuce, chopped
- 1 cup pico de gallo (fresh tomatoes, onions, cilantro, lime juice)
- 1 ripe avocado, sliced
- ½ cup low-fat sour cream or Greek yogurt
- 1 tbsp lime juice
Instructions
- Preheat oven to 400°F (200°C). Pat dry the fish fillets and rub taco seasoning generously on both sides.
- Place seasoned fish on a parchment-lined baking sheet. Bake for 12-15 minutes until flaky.
- While the fish bakes, prepare the pico de gallo and slice the avocado.
- In large bowls, layer chopped lettuce as the base. Flake baked fish on top and add pico de gallo and avocado slices.
- Mix sour cream or Greek yogurt with lime juice; drizzle over bowls before serving.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 429
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 37g
- Cholesterol: 70mg