Low Carb Fish Taco Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 People
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Calories
395 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Low Carb Fish Taco Bowls
Description
The recipe begins by seasoning mahi-mahi fillets with a blend of cumin, smoked paprika, chili powder, salt, and black pepper before grilling over medium heat until cooked through. The fish is then kept warm while cauliflower is processed into rice-like grains and sautéed with coconut oil, lime juice, and seasoning to create a low-carb rice substitute with a mild tang.
Fresh mango salsa is prepared by mixing chopped mango, red onion, cilantro, lime juice, and seasoning to add sweetness and freshness. The Greek yogurt sauce is mixed separately with lime juice and seasoning to provide a creamy, citrus-accented accompaniment. Finally, the components are assembled into bowls with cabbage and avocado for added texture and flavor contrast.
This dish balances smoky-spiced fish with sweet and tangy salsa, rich sauce, and nutrient-rich vegetables and cauliflower rice, making it a filling yet light meal. The recipe suits those seeking flavorful, carb-conscious dining options without sacrificing texture variety.
Ingredients
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- salt
- black pepper
- 2 mahi-mahi 4 ounces each, fillets
For The Cauliflower Rice:
- 3 cups cauliflower chopped
- 2 teaspoons coconut oil
- 2 tablespoons lime juice fresh
For The Mango Salsa:
- 1 cup Mango chopped
- 3 tablespoons red onion diced
- 1 tablespoon lime juice fresh
- 1/2 cup cilantro roughly chopped
For The Sauce:
- 1/4 cup Greek yogurt plain, nonfat
- 1/2 tablespoon lime juice fresh
- 1 cup red cabbage sliced
- 1 avocado chopped
Instructions
- Spray your grill with cooking spray and heat to medium heat. In a small bowl, mix together the cumin, smoked paprika, chili powder, and a generous pinch of salt and pepper.
- Pat the mahi-mahi fillets dry and divide the spice mixture between them, making sure to really rub it into both sides of the fish.
- Place on the grill and cook until white throughout, about 2-4 minutes per side. Transfer to a plate, cover, and keep warm until ready to use.
- Add the chopped cauliflower into a large food processor, and process until the cauliflower resembles small rice grains.
- Heat the coconut oil in a large frying pan on medium heat and cook the cauliflower until lightly golden brown, stirring occasionally, about 5-6 minutes. Once cooked mix in the lime juice and season with salt.
- In a medium bowl, mix together the chopped mango, red onion, cilantro, lime juice, and salt and pepper.
- In a small bowl, mix together the Greek yogurt, lime juice, salt and pepper.
- Divide the cauliflower rice evenly between two bowls. Top with a mahi-mahi fillet and mango salsa. Garnish with chopped cabbage, sliced avocado, and the yogurt-lime sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 34g | 68% |
| Fat | 15.7g | 24% |
| Saturated Fat | 5.3g | 27% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 6.3g | 32% |
| Cholesterol | 106mg | 35% |
| Sodium | 203mg | 8% |
| Potassium | 1028mg | 22% |
| Fiber | 10.6g | 42% |
| Sugar | 20g | 40% |
| Vitamin A | 1405IU | 28% |
| Vitamin C | 176.6mg | 196% |
| Calcium | 100mg | 10% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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