Mediterranean Low Carb Fish Taco Bowl with Pineapple Lime Cauliflower Rice

Time: 30–35 minutes
Serves: 2–3

This Mediterranean Low Carb Fish Taco Bowl is a light, flavorful, and nutrient-packed meal. Tender white fish fillets are seasoned with a smoky-spicy blend and served over sweet and zesty pineapple lime cauliflower rice. Topped with fresh avocado, crisp red cabbage, cherry tomatoes, and optional jalapeños, this bowl is vibrant, satisfying, and low in carbs. Perfect for a quick weeknight dinner or meal prep, it delivers all the fun of tacos without the tortilla.

Ingredients

For the Fish:

400g white fish fillets (cod, tilapia, or mahi-mahi)

1 tbsp olive oil

1 tsp chili powder

1 tsp paprika

½ tsp garlic powder

½ tsp cumin

Salt & pepper to taste

1 tbsp lime juice

For the Pineapple Lime Cauliflower Rice:

1 medium head cauliflower (or 4 cups cauliflower rice)

½ cup diced pineapple

1 tbsp olive oil

1 clove garlic, minced

1 tbsp lime juice

1 tsp lime zest

Salt & pepper to taste

2 tbsp fresh cilantro, chopped

For the Taco Bowl Toppings:

1 avocado, sliced

½ cup shredded red cabbage

½ cup cherry tomatoes, halved

1 jalapeño, sliced (optional)

Fresh cilantro, for garnish

Lime wedges, for serving

2 tbsp sour cream or Greek yogurt (optional)

Hot sauce (optional)

Instructions

Prepare the cauliflower rice:

If using a whole cauliflower, chop into florets and pulse in a food processor until it reaches a rice-like texture.

Cook the cauliflower rice:

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add minced garlic and sauté for 30 seconds until fragrant.

Add cauliflower rice, diced pineapple, lime juice, lime zest, salt, and pepper.

Cook for 5–7 minutes, stirring occasionally, until the cauliflower is tender but still slightly firm. Stir in chopped cilantro and remove from heat.

Prepare the fish:

Pat the fish fillets dry and season with chili powder, paprika, garlic powder, cumin, salt, and pepper.

Heat 1 tablespoon olive oil in a skillet over medium-high heat.

Cook fish fillets for 3–4 minutes per side, depending on thickness, until cooked through and easily flaked with a fork. Drizzle with lime juice.

Assemble the taco bowls:

Divide pineapple lime cauliflower rice into serving bowls.

Top with cooked fish fillets.

Add avocado slices, shredded red cabbage, cherry tomatoes, jalapeños, and additional cilantro as desired.

Serve with lime wedges, a dollop of sour cream or Greek yogurt, and hot sauce if desired.

Tips & Variations

Choosing and Cooking the Fish

Use firm, white fish like cod, tilapia, or mahi-mahi for best results.

Pat the fillets dry before seasoning to help them sear nicely.

Avoid overcooking; fish is done when it flakes easily with a fork but is still moist.

Pineapple Lime Cauliflower Rice Tips

Fresh cauliflower gives the best texture, but frozen cauliflower rice works too; just thaw and drain excess water.

Sauté the garlic briefly before adding cauliflower to prevent burning.

The pineapple adds natural sweetness that balances the spices in the fish; adjust quantity to taste.

Seasoning and Spice Variations

Increase or decrease chili powder and paprika to control heat.

Add a pinch of cumin or smoked paprika to the cauliflower rice for extra depth.

For a citrus twist, add additional lime zest or a squeeze of orange juice to the rice.

Toppings and Serving Variations

Swap red cabbage for shredded lettuce or kale for different textures.

Add black beans or corn if you want extra fiber and protein.

Garnish with fresh herbs like cilantro or parsley for freshness.

Serve with a creamy drizzle of Greek yogurt mixed with lime juice and a pinch of chili powder for extra flavor.

Make-Ahead Tips

Cauliflower rice can be prepared a few hours ahead and reheated gently before assembling bowls.

Fish is best cooked fresh, but you can lightly season and store fillets in the fridge up to 12 hours before cooking.

Low-Carb and Keto Adaptations

This recipe is naturally low-carb, but for extra richness, add avocado slices or a drizzle of olive oil.

Serve with extra leafy greens for a larger salad-style bowl.

Q&A

Q: Can I use frozen fish fillets?
Yes. Thaw completely and pat dry before seasoning to ensure even cooking and prevent excess water in the skillet.

Q: Can I make this recipe spicier?
Absolutely. Add extra chili powder, smoked paprika, or sliced jalapeños to the fish or as a topping.

Q: Can I make this recipe vegetarian or vegan?
Yes. Replace fish with grilled tofu, tempeh, or chickpeas for a plant-based version. Adjust cooking time accordingly.

Q: Can I prepare the cauliflower rice ahead of time?
Yes. Cook and store cauliflower rice in the fridge for up to 2 days. Reheat gently before assembling the bowls.

Q: What other toppings can I use?
Try sliced radishes, pickled onions, roasted corn, or diced mango to add color, crunch, and flavor variety.

Nutrition

(Per serving – based on 3 servings)

Calories: ~350

Protein: 28g

Fat: 16g

Carbohydrates: 20g

Fiber: 5g

Sugar: 9g

Sodium: 250mg

(Values may vary depending on the type of fish, amount of oil, and toppings used.)

Conclusion

The Mediterranean Low Carb Fish Taco Bowl with Pineapple Lime Cauliflower Rice is a vibrant, healthy, and flavorful dish that combines tender, seasoned fish with zesty, slightly sweet cauliflower rice. Fresh toppings like avocado, cabbage, and cherry tomatoes add texture and brightness, while lime and cilantro tie the flavors together. It’s quick to prepare, low in carbs, and easily customizable, making it a perfect weeknight meal or a light, satisfying lunch with a Mediterranean twist.