Low Carb Fish Taco Bowls with Baked Cod and Honey Lime Crema
By Olivia Hayes
Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Level
Easy
Prep four Low Carb Fish Taco Bowls at once by making the cauliflower rice, slaw, and crema ahead, then baking cod when you are ready to assemble. Each bowl layers baked fish with sweet-spicy coleslaw, avocado, and a creamy honey lime drizzle.
Frozen cod fillets keep the main cooking step simple: melted unsalted butter and taco seasoning are brushed over the fish before baking. The sauce combines sour cream, lime juice, honey, milk, and salt, creating a thinner crema for drizzling. Pineapple lime cauliflower rice and sweet and spicy coleslaw provide the bowl base, while avocado and cilantro finish each serving.
The fish is the part to watch most closely during cooking, since overbaked cod can become dry. A lined sheet pan keeps cleanup straightforward while the fillets bake, and the sauce can be whisked in a small bowl at the same time. For make-ahead assembly, warm the cauliflower rice before building the bowls so the cold slaw and avocado contrast with the warm fish.
Portion the rice and slaw into four bowls, then add one fish fillet, avocado slices, crema, and cilantro to each. Keep the components separate when possible so the slaw stays crisp and the sauce remains easy to drizzle.
Why you'll love this recipe
- Makes four complete dinner portions at once, because each bowl is measured with cauliflower rice, coleslaw, one cod fillet, avocado, sauce, and cilantro.
- Components can be prepared before dinner because the slaw, cauliflower rice, and honey lime crema are made separately from the baked fish.
- Warm the cauliflower rice before assembling, which helps a prepared bowl retain the intended contrast between warm rice and cool, crisp coleslaw.
- Baked frozen cod simplifies batch cooking because the fillets go directly onto a lined sheet pan after being brushed with butter and taco seasoning.
- Portioning sauce as a drizzle helps prepared bowls stay organized, since the creamy honey lime crema is added only after the fish and vegetables.
- Leftover-style flexibility is built in because the article specifically suggests using another protein, including chicken, pork, or shrimp, when fish is not wanted.
Ingredients
- •4 frozen cod fillets
- •2 tbsp melted unsalted butter
- •2 tbsp taco seasoning
- •0.25 cup sour cream or Greek yogurt
- •1.5 tsp lime juice
- •1 tsp honey
- •1 tbsp milk
- •salt (pinch)
- •2 cups Pineapple Lime Cauliflower Rice
- •2 cups Sweet and Spicy Coleslaw
- •1 avocado (sliced)
- •0.25 cup cilantro (chopped, for garnish)
Instructions
- 1
Preheat the oven to 400 degrees.
- 2
Line a sheet pan with foil for easier cleanup.
- 3
Mix together the melted butter and taco seasoning.
- 4
Brush the butter mixture quickly onto the frozen cod fillets.
- 5
Bake the cod fillets for 25 minutes.
- 6
Whisk together the sour cream, lime juice, honey, milk, and salt.
- 7
Fill 4 bowls with 1/2 cup cauliflower rice, 1/2 cup coleslaw, 1 fish fillet, and avocado slices.
- 8
Drizzle with the honey lime crema and sprinkle with cilantro.
FAQ
Nutrition (per serving)
Calories
429
Protein
46g
Fat
18g
Carbs
22g
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