Low-Carb Fish Taco Bowl – Recipe
This recipe is a low-carb fish taco bowl recipe that uses taco seasonings to make fish seasoned with Mexican spices, perfectly seasoned and sautéed in avocado and green onion.
I know, I know…fish tacos are not exactly what you think of when you think low carb or keto cooking. But, trust me, this is a great keto meal. It’s got a mix of flavors that really hits the spot. The key ingredient is the taco sauce, it’s not a low carb replacement but it does help keep the carb count low.
When it comes to tacos, I’m a taco fiend. I have to have corn tortillas, plenty of cheese, guacamole, and salsa to go with my protein. Otherwise, I’m not a happy camper. And so, this recipe was born. It’s a simple one, and it’s a little bit of a work in progress, but as always, it’s basically a matter of throwing things together.
Bowl of low-carb fish tacos
For Taco Tuesday, how about a refreshing all-in-one fish taco bowl? Crispy veggies, juicy avocado, and fresh cilantro abound in this delicious low-carb dish. It’s comfort cuisine at its best, but with a healthy twist!
EasyEasyEasyEasyEasyEasyEasy
12g
Instructions
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To give the flavors time to develop, combine the dressing ingredients before frying the fish. If you’re intending to eat it right away, leave it out at room temperature; otherwise, store it in the fridge. When the dressing isn’t ice cold, it tastes finest.
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Except for the avocado, shred or slice all veggies thinly using a sharp knife or mandolin. Remove the pit from the avocado and cut it in half. Using a spoon, scoop out the avocado chunks and cut them into slices. Combine the veggies and place on a dish. Season with salt and pepper to taste, then drizzle with olive oil.
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Salt both sides of the fish and let aside for a few minutes. Dry the fish with paper towels and season both sides with Tex-Mex spice.
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Depending on the size of the fish, fry it in oil for 3-4 minutes on both sides at a medium temperature. Reduce the heat as you get closer to the finish. You may also use gridiron to cook the fish in the oven or on an outdoor grill.
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With two forks, cut the salmon into tiny pieces. Garnish with fresh cilantro and a drizzle of dressing.
Tip!
You can create your own Tex-Mex seasoning if you don’t have any on hand. Simply mix equal parts paprika, cumin, and onion powder, or use this recipe.
More wonderful all-in-one bowls may be found here. Try our Keto chicken fajita bowl and fresh vegetable Super Bowl.