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Fish Taco Bowls

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Last Updated on March 10, 2023 by Lisa Johnson

If you are looking for a healthy and delicious Mexican-inspired meal that the whole family will love, look no further than these Fish Taco Bowls. This recipe uses cod as the main ingredient, but any white fish can be substituted.

The combination of spices and homemade sauce provide a flavorful punch that is sure to please everyone at the table. It’s low carb, Whole30 and Paleo friendly, plus it’s ready in just 30 minutes!

For more amazing seafood taco recipes that your family will love, try my recipes for Fish Taco Salad, Grilled Shrimp Tacos, and traditional Fish Tacos.

Fish Taco Bowls on a bed of cilantro-lime rice drizzled with cilantro-lime sauce.

These low carb fish taco bowls are perfect way to celebrate Taco Tuesday without the extra calories that come along with tortillas, and without sacrificing flavor.

What you will need

Ingredients needed to make Fish Taco Bowls.

There are several components to the meal but they all come together in a short amount of time.

  • Garlic-Lime Sauce – made with mayonnaise, pressed garlic, lime juice, chili powder, salt and pepper, and a small amount of non-dairy milk to thin it to your desired consistency.
  • Seasoned Cod – a combination of chili powder, cumin, garlic powder, salt and pepper sprinkled over cod, blackfish, mahi mahi, or flounder, and drizzled with olive oil.
  • Cilantro-Lime Cauliflower Rice – frozen riced cauliflower, olive oil, chopped cilantro, and fresh lime juice make a quick and easy base for this meal.
  • For the Bowls – coleslaw mix or thinly sliced cabbage, avocado, cherry tomatoes, chopped cilantro, sliced jalapeños, sliced radishes, thinly sliced red onion, etc.

Be sure to check out the detailed printable recipe card below

Fish Taco Bowls with homemade sauce and cilantro.

I originally shared this recipe January 2019. Updated March 2023.

Looking down on two Fish Taco Bowls drizzled with sauce.

How to make healthy Fish Taco Bowls

Preheat oven to 375°F. Line a baking sheet with foil or parchment paper, set aside.

Whisk the garlic-lime sauce ingredients together in a small bowl. Cover and refrigerate until ready to use.

Garlic-line sauce mixed in a small bowl.

Mix the cumin, garlic powder, chili powder, salt and pepper together in a small bowl. Sprinkle the mixture over both sides of the cod and place on the baking sheet.

Seasoned fish on a foiled lined baking sheet.

Drizzle with olive oil and place in the oven. Bake for 10 minutes, until fish flakes with a fork (140° to 145°F).

Blue Outline of a Taco.

For a crispier fish, broil for 3 to 5 minutes until the edges are browned.

Four seasoned code filets baked on a foil lined baking sheet.

Remove from oven and set aside to cool for a few minutes, then cut into bite-sized pieces.

To make Cilantro-Lime Cauliflower Rice

Heat a large non-stick skillet over medium-low heat. Add 1 teaspoon of oil, and add the riced cauliflower.

Cover skillet with a lid and cook for 4 to 5 minutes.

Cauliflower Rice steamed in a skillet.

Stir in the lime juice and chopped cilantro.

Cilantro and lime juice mixed with cauliflower rice in a skillet.

To assemble the Fish Taco Bowls

Divide the cauliflower rice and coleslaw mix (or sliced cabbage) between 4 bowls.

Cauliflower rice and shredded cabbage in a bowl.

Add your favorite toppings.

Halved cherry tomatoes and chopped avocado on a bed or cilantro lime rice and cabbage.

Sprinkle with the chopped cilantro, drizzle the Garlic-Lime Sauce, and serve immediately.

Looking down on Fish Taco Bowl with cod, cilantro-lime cauliflower rice, and sauce.

Holy Moly these Fish Taco Bowls are delicious!! Grab a fork and stir all of the ingredients together for an explosion of flavor!

FAQs

Can the cod be cooked in an Air Fryer?

Brush with olive oil and season as directed. Set your air fryer to 7 minutes at 400°F on Air Fry and allow to preheat. Add the seasoned filets when the air fryer displays “Add Food”, and close the basket. You do not need to flip the fish over while cooking.

Can the cod be cooked in a skillet?

heat a non-stick skillet over medium heat. Add olive oil and tilt to coat the pan. Add the seasoned fish and cook for 3 minutes. Carefully flip the fish over and cook for an additional 2 to 3 minutes or until it flakes easily with a fork.

Recipe Notes

  • You can sprinkle the cod with Taco Seasoning if you prefer.
  • For spicier tacos add cayenne or Sriracha sauce. You could also sprinkle with crushed red pepper flakes before serving.
  • Yes, you can substitute steamed white or brown rice in the same quantity. Cook as directed and stir in the lime juice and cilantro.
  • Not a fan of cabbage? Substitute romaine or Bib lettuce.
  • The rice and sauce can be prepare up to 2 days ahead of time and stored in the refrigerator. Reheat before serving.
  • Store leftovers in separate airtight containers in the refrigerator for up to 3 days.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

Serving suggestions

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!

Fish Taco Bowls on a bed of cilantro-lime rice drizzled with cilantro-lime sauce.

Fish Taco Bowls

Mexican-inspired Fish Taco Bowls with seasoned cod, cilantro-lime cauliflower rice, coleslaw mix, garlic-lime sauce and your favorite toppings.
5 from 3 votes
Print Rate
Course: Main Course
Cuisine: Mexican
Keyword: white fish tacos in a bowl
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 479kcal
Author: Lisa Johnson

Ingredients

Seasoned Baked Fish

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sea salt
  • .25 teaspoon black pepper
  • 1.5 pounds cod filet four 6-ounce filets
  • 1 tablespoon olive oil

Garlic-Lime Sauce

  • 0.5 cup mayonnaise homemade or Whole30 compliant
  • 1 large clove garlic pressed or finely minced
  • 2 tablespoons lime juice
  • 0.5 teaspoon chili powder substitute cayenne for more heat
  • .25 teaspoon ground black pepper
  • .25 teaspoon sea salt
  • 2 tablespoons non-dairy milk to thin – use more if needed

Cilantro-Lime Cauliflower Rice

  • 2 cups frozen riced cauliflower
  • 1 teaspoon olive oil
  • .25 cup chopped cilantro
  • 1 tablespoon lime juice

To Assemble the Bowls

  • 16 ounce bag coleslaw mix or 5 cups thinly sliced cabbage
  • 1 avocado diced
  • 1 cup cherry tomatoes halved
  • 0.5 cup chopped cilantro
  • thinly sliced radishes, sliced jalapenos, red onion optional

Instructions

  • Preheat oven to 375°F. Line a baking sheet with foil or parchment paper, set aside.

Garlic-Lime Sauce

  • Whisk the garlic-lime sauce ingredients together in a small bowl. Cover and refrigerate until ready to use.

Seasoned Baked Fish

  • Mix the cumin, garlic powder, chili powder, salt and pepper together in a small bowl. Sprinkle the mixture over both sides of the cod and place on the baking sheet.
  • Drizzle with olive oil and place in the oven. Bake for 10 minutes, until fish flakes with a fork (140° to 145°F).
  • **For a crispier fish, broil for 3 to 5 minutes until the edges are browned.**
  • Remove from oven and set aside to cool for a few minutes, then cut into bite-sized pieces.

Cilantro-Lime Cauliflower Rice

  • Heat a large non-stick skillet over medium-low heat. Add 1 teaspoon of oil, and add the riced cauliflower.
  • Cover skillet with a lid and cook for 4 to 5 minutes.
  • Stir in the lime juice and chopped cilantro.

To Assemble

  • Divide the cauliflower rice and coleslaw mix (or sliced cabbage) between 4 bowls. Place the fish on top and add the halved tomatoes and diced avocado and red onion, or any of your favorite toppings.
  • Sprinkle with the chopped cilantro, drizzle with garlic-lime sauce, and serve immediately.

Notes

  • You can sprinkle the cod with Taco Seasoning if you prefer.
  • For spicier tacos add cayenne or Sriracha sauce. You could also sprinkle with crushed red pepper flakes before serving.
  • Yes, you can substitute steamed white or brown rice in the same quantity. Cook as directed and stir in the lime juice and cilantro.
  • Not a fan of cabbage? Substitute romaine or Bib lettuce.
  • The rice and sauce can be prepare up to 2 days ahead of time and stored in the refrigerator. Reheat before serving.
  • Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
  • Check the post for air fryer and skillet cooking instructions.

Nutrition

Calories: 479kcal | Carbohydrates: 15g | Protein: 29g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 750mg | Potassium: 1297mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1295IU | Vitamin C: 88.1mg | Calcium: 84mg | Iron: 2.1mg

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