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Keto Fish Taco Bowl
This low-carb cabbage fish taco bowls recipe is ideal for dinner and meal prep, it is keto-friendly, delicious and super easy to prepare.
Course
Dinner, Lunch
Cuisine
Ketogenic, Low Carb, Mexican
Keyword
cabbage fish taco bowls, low carb cabbage fish taco bowls
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Passive Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
2
Calories
309
kcal
Author
Tanya K.
Ingredients
2
white fish fillets
1
tsp
paprika
¼
tsp
garlic powder
¼
tsp
oregano
dried
¼
tsp
lemon zest
½
tsp
coriander
¼
tsp
chilli powder
¼
tsp
sea salt
⅛
tsp
black pepper
1
tsp
olive oil
1
cup
green cabbage
thinly sliced
½
cup
red cabbage
thinly sliced
1
tbsp
green onion
sliced
½
avocado
sliced
For dressing:
2
tbsp
sour cream
1
tbsp
lime juice
1
tsp
hot sauce
sea salt
to taste
US Customary
-
Metric
Instructions
In a small bowl, combine paprika, coriander, chilli powder, oregano, garlic powder, lemon zest, sea salt and black pepper.
Rub fish fillets with olive oil and prepared dry rub on both sides. Let rest for at least 30 minutes.
Preheat the oven to 350F.
Arrange fish fillets on a wire rack placed on a baking tray. Leave in the preheated oven for 20 minutes or until cooked through.
Prepare the dressing: In a bowl whisk all dressing ingredients.
Let the cooked fish rest for a few minutes, transfer to a cutting board and shred the fillets using forks.
In a bowl, combine green and red cabbage. Pour half of the dressing over and mix well.
Assemble shredded fish over the cabbage. Drizzle remaining dressing over the fillets.
Sprinkle with green onion and serve immediately with avocado slices.
Video
Nutrition
Calories:
309
kcal
|
Carbohydrates:
10
g
|
Protein:
37
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Cholesterol:
91
mg
|
Sodium:
463
mg
|
Potassium:
893
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
1027
IU
|
Vitamin C:
35
mg
|
Calcium:
60
mg
|
Iron:
2
mg