Low Carb Fish Taco Bowl with Pineapple Lime Cauliflower Rice
This bowl combines flaky, spiced fish with zesty pineapple-lime cauliflower rice, crunchy slaw, creamy avocado, and a drizzle of chipotle yogurt sauce. It’s low in carbs, gluten-free, and bursting with tropical taco vibes—without the tortillas.
Total Time: 30 minutes
Prep time : 15 mins
Cook time : 15 mins
Servings: 2 bowls
Ingredients
For the Fish:
2 white fish fillets (cod, tilapia, or mahi mahi)
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp paprika
¼ tsp sea salt
Juice of ½ lime
For Pineapple Lime Cauliflower Rice:
2 cups cauliflower rice
½ cup fresh pineapple, finely diced
1 tbsp coconut oil or olive oil
Zest and juice of 1 lime
Salt, to taste
2 tbsp chopped cilantro
For the Slaw:
1 cup shredded red or green cabbage
1 tbsp lime juice
1 tsp apple cider vinegar
Salt & pepper to taste
Optional Toppings:
½ avocado, sliced
Fresh cilantro
Jalapeno slices
Lime wedges
Chipotle Yogurt Sauce:
¼ cup Greek yogurt
½ tsp chipotle powder or 1 tsp adobo sauce from chipotle can
Juice of ½ lime
Salt to taste
Instructions
1. Marinate and Cook Fish:
Rub the fish with olive oil, lime juice, and spices.
Heat a skillet over medium-high heat. Cook fish 3–4 mins per side, until flaky.
Set aside and flake into bite-sized pieces.
2. Make the Cauliflower Rice:
Heat oil in a skillet over medium.
Add cauliflower rice and sauté for 4–5 minutes.
Add pineapple, lime juice, and zest. Cook 2 more mins.
Stir in cilantro and season with salt.
3. Prepare Slaw:
Toss cabbage with lime juice, vinegar, salt, and pepper.
Let sit 5 mins to soften slightly.
4. Make Sauce:
Mix yogurt, chipotle powder/sauce, lime juice, and a pinch of salt.
5. Assemble the Bowls:
Start with a bed of pineapple lime cauliflower rice.
Top with flaked fish, slaw, avocado slices, and any extras.
Drizzle with chipotle yogurt sauce and garnish with lime wedges and cilantro.
Chef’s Tips:
Fish Options: Use firm white fish like mahi-mahi or halibut. For a budget-friendly option, tilapia works great.
Make it dairy-free: Swap Greek yogurt for a coconut yogurt base.
Spice Level: Adjust chipotle to your liking—or use sriracha or harissa yogurt for a twist.
Frequently Asked Questions
Q: Can I use frozen fish?
A: Yes, just thaw completely and pat dry before cooking.
Q: How to store leftovers?
A: Keep each component in separate containers. Reheat rice and fish; slaw and sauce stay fresh up to 3 days.
Nutritional Information:
Calories: 360
Protein: 32g
Carbs: 14g
Fat: 18g
Fiber: 4g
Sugar: 7g