Tasty Low-Carb Fish Taco Bowl with Pineapple Lime Cauliflower Rice
This vibrant bowl brings the essence of tropical tacos without the carbs! Flaky spiced fish is paired with refreshing pineapple-lime cauliflower rice, crisp slaw, and creamy avocado sauce. It’s light yet satisfying — perfect for a wholesome weeknight meal that feels like a beach getaway.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 2–3 bowls
Ingredients
For the Fish:
2 white fish fillets (tilapia, cod, or mahi-mahi)
1 tbsp olive oil
1 tsp paprika
½ tsp cumin
½ tsp garlic powder
½ tsp chili powder
Salt & pepper to taste
Juice of ½ lime
For the Pineapple Lime Cauliflower Rice:
2 cups riced cauliflower
½ cup diced pineapple
1 tbsp olive oil or coconut oil
Zest of 1 lime
Juice of ½ lime
1 tbsp chopped cilantro
Salt to taste
For the Slaw:
1 cup shredded cabbage (mix of red & green)
¼ cup shredded carrots
1 tbsp Greek yogurt or light mayo
1 tsp honey or maple syrup
1 tsp lime juice
Salt & pepper to taste
For the Creamy Avocado Sauce:
1 small ripe avocado
2 tbsp Greek yogurt
Juice of ½ lime
1 tbsp olive oil
1 clove garlic, minced
Pinch of salt
Water as needed to thin
Instructions
Step 1: Season & Cook the Fish
Pat the fish dry and season with paprika, cumin, garlic powder, chili powder, salt, pepper, and lime juice.
Heat olive oil in a skillet over medium heat.
Cook fish 3–4 minutes per side until golden and flaky.
Transfer to a plate and flake gently with a fork.
Step 2: Make the Cauliflower Rice
In the same skillet, add 1 tbsp oil and saute cauliflower rice for 3–5 minutes.
Stir in pineapple, lime zest, and juice.
Season with salt and mix in cilantro before serving.
Step 3: Prepare the Slaw
In a bowl, whisk together yogurt, honey, lime juice, salt, and pepper.
Toss in cabbage and carrots until coated.
Step 4: Blend the Avocado Sauce
Combine avocado, yogurt, lime juice, oil, garlic, and salt in a blender or food processor.
Blend until smooth, adding a bit of water to thin if needed.
Step 5: Assemble the Bowl
Add a base of pineapple-lime cauliflower rice.
Top with flaked fish, a scoop of slaw, and drizzle with avocado sauce.
Garnish with extra cilantro, lime wedges, and optional jalapeno slices.
Notes & Tips
Fish options: Cod, tilapia, or mahi-mahi work great.
Make it dairy-free: Use coconut yogurt instead of Greek yogurt.
For meal prep: Store components separately and assemble before eating.
Add crunch: Top with roasted pumpkin seeds or crispy chickpeas.
Frequently Asked Questions
Q: Can I use frozen cauliflower rice?
Yes! Just thaw and squeeze out excess moisture before cooking.
Q: What if I don’t like pineapple?
Substitute with mango or omit it for a more savory flavor.
Q: Can I grill the fish?
Absolutely — grilling adds a lovely smoky note!
Nutritional Information
Calories: ~370 kcal
Protein: 33g
Carbs: 14g
Fat: 20g
Fiber: 6g
Net Carbs: ~8g