Spicy baked cod is paired with bell pepper slaw, cauliflower rice and THE BEST Creamy Chipotle Sauce to create this Fish Taco Bowl! It's low carb, Whole30 approved and keto friendly, making this recipe both healthy and delicious! And the best part is, it's easy to make in just 30 minutes!
Step up your Taco Tuesday game with this Fish Taco Bowl! It's packed with flavorful ingredients like cilantro lime spicy baked cod, bell pepper slaw and creamy chipotle sauce!
But it's also super healthy, packed with protein and contains no gluten or dairy! You can swap in or out the toppings to make it your own. Or make it just as the recipe says for a bowl that's packed with a combination of creamy and crunchy toppings!
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What you'll need
- For the baked cod
- Olive oil - avocado oil would also work well in this recipe, if you prefer it over olive oil.
- Lime juice - fresh squeezed is always highly recommended!
- Chipotle chili powder - this dried spice is found in the spice aisle at major grocery stores. It might be called ground chipotle chili or chipotle powder. In a pinch, traditional chili powder can be used in it's place.
- Ground cumin
- Sea salt
- Jalapeno
- Garlic
- Cilantro
- Atlantic Cod - other flakey white fish, such as halibut, tilapia, mahi mahi or snapper, can also be used in this recipe.
- For the taco bowls
- Cauliflower rice - riced cauliflower is now easy to find pre-made at the grocery store, either in the refrigerated section near the produce or in the freezer aisle, near the other vegetables. You can also make your own cauliflower rice at home using a head of fresh cauliflower. To spice things up, you can also use this Mexican Cauliflower Rice recipe as the base of the bowl.
- Cabbage - feel free to use red or green cabbage, or a mix of both.
- Red bell pepper - green, yellow or orange bell peppers can be used instead, if you prefer.
- Jalapeno
- Lime juice
- Avocado
- Creamy chipotle sauce - this is the most popular sauce recipe on the blog! It's dairy free, yet so creamy, with just the right amount of spice! It's easy to make, so I highly recommend whipping it up before making this recipe.
- Cilantro
Step by step instructions
- Prepare the spicy baked cod.
- In a small bowl, combine olive oil, lime juice, chipotle powder, cumin, salt, minced jalapenos, minced garlic and cilantro.
- Place the cod in a foil "basket" on a large rimmed baking sheet and cover with this mixture.
- Place the cod in a 400°F preheated oven for 15 minutes, or until it reaches an internal temperature of 145°F.
- Prepare the taco bowls.
- While the cod is roasting in the oven, begin putting the bowls together.
- Add the cauliflower rice to a nonstick skillet on the stove over medium high heat.
- Cook for 5 minutes, stirring occasionally.
- Divide the cauliflower rice between two bowls.
- In a medium bowl, combine shredded cabbage, sliced bell peppers and jalapenos with fresh squeezed lime juice.
- Divide this bell pepper slaw between the two bowls.
- Add ¼ sliced avocado to each bowl.
- When the cod comes out of the oven, slice it in half and add a piece of the cod to each bowl.
- Top each bowl with a drizzle of creamy chipotle sauce and fresh chopped cilantro.
What else can you add to the bowls?
- Zhoug sauce - another delicious way to spice up these bowls is by adding one of my all-time favorite sauces right on top! This spicy cilantro sauce is so flavorful, I put it on just about everything!
- Red onion - sliced or diced red onions can be added to the slaw or directly to the bowl with the other toppings. For an extra kick of flavor, try adding these Quick Pickled Onions!
- Black beans - beans add an extra burst of plant-based protein and fiber to these bowls. Simply drain and rinse a can of black beans, then add ½ cup of beans to each bowl before serving. This will add 7 grams of additional protein to each bowl.
- Hot sauce - if you don't have time to make the creamy chipotle sauce, simply add a drizzle of your favorite hot sauce to the bowls.
- Pico de gallo - for a burst of fresh flavor, add ½ cup of pico de gallo to each bowl. Use the link to make an easy homemade pico in just 10 minutes, or purchase pre-made pico de gallo at the grocery store. It's normally found in the produce section, or near other refrigerated salsas and hummus.
- Guacamole - replace the sliced avocado with a scoop of guacamole, because guac isn't extra at home!
- Chunky avocado salsa - or replace the avocado with this chunky salsa! It's so fresh, flavorful and easy to make in 10 minutes!
Tips and tricks
- This bowl contains 20 total carbs and 11 net carbs per serving. If you'd like to reduce the total carbs, omit the avocado and reduce the cauliflower rice to ½ cup per bowl. Making these two changes will reduce the total carbs down to 11 grams per bowl.
- I do not recommend meal prepping these bowls. As with most seafood, it is best served when it's freshly prepared. You can prep the seasoning for the fish, the slaw and the cauliflower rice in advance.
- You can use any lean, white fish fillets in this recipe. Instead of cod, feel free to use halibut, tilapia, mahi mahi or snapper.
- Always be sure to buy the fish within 1-2 days of making the recipe. Seafood tends to go bad quicker than other proteins. Whenever possible, I recommend buying the fish the day of, or day before, using it in a recipe.
- The fish can also be cooked on the grill, instead of in the oven. Follow the recipe instructions, but instead of placing the cod on a baking sheet and into the oven, place the foil basket with the seasoned cod directly on the grill, preheated over medium-high heat. Cook the fish for 15 minutes, then check the temperature. The cod should be cooked internally to 145°F.
- Not a fan of spice? Here's a few tips to reduce the spiciness of these bowls. Reduce the amount of jalapenos in the cod recipe from 2 tablespoons down to 1 tablespoon, or eliminate the jalapenos altogether. Omit the jalapeno in the bell pepper slaw. Instead of the creamy chipotle sauce, try this Creamy Cilantro Lime Avocado Dressing on top of the bowls.
More Mexican style bowls to try
Spice up your life with these healthy, delicious Mexican-style bowl recipes!
- Shrimp Taco Bowl
- Chipotle Tofu Bowls with Tofu Taco Crumbles
- Breakfast Burrito Bowl
- Tofu Scramble Burrito Bowl
- Mexican Roasted Delicata Squash Bowls
- Slow Cooker Green Chili Pulled Pork Bowl
- Chipotle Chicken Bowl with Avocado Salsa
Recipe
Fish Taco Bowl
Spicy baked cod is paired with bell pepper slaw, cauliflower rice and THE BEST Creamy Chipotle Sauce to create this Fish Taco Bowl recipe! It's low carb, Whole30 approved and keto friendly, making these bowls both healthy and delicious!
Servings 2 bowls
Calories 611kcal
Ingredients
Baked Cod
- ¼ cup olive oil
- 2 tablespoons lime juice fresh squeezed
- 1 tablespoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 2 tablespoons jalapeno minced
- 2 cloves garlic minced
- ¼ cup fresh cilantro leaves chopped
- 1 pound Atlantic cod *see notes below for other fish options
Taco Bowls
- 2 cups cauliflower rice
- ½ cup cabbage green, red or mixed
- ¼ cup red bell pepper thinly sliced
- 1 jalapeno thinly sliced
- ½ teaspoon lime juice fresh squeezed
- ½ avocado thinly sliced
- 2 tablespoons creamy chipotle sauce click link for recipe
- ¼ cup fresh cilantro chopped
Instructions
- Preheat the oven to 400°F.
- Whisk the olive oil, lime juice, chipotle powder, cumin, salt, jalapeno, garlic and cilantro together in a small bowl.
- Place the cod in a foil “basket” on a large rimmed baking sheet and cover with the mixture.
- Place the cod into the oven for 15 minutes.
- While the cod is cooking, prepare the bowls.
- Add the cauliflower rice to a nonstick skillet on the stove over medium high heat.
- Cook for 5 minutes, stirring occasionally.
- Divide the cauliflower rice between two bowls.
- In a medium bowl, combine the cabbage, bell pepper, jalapeno and lime juice.
- Divide this mixture between the two bowls.
- Add ¼ sliced avocado to each bowl.
- When the cod comes out of the oven, use a fork to break the cod into pieces and divide the cod between the bowls.
- Top with the creamy chipotle sauce and fresh chopped cilantro.
Notes
- You can use any lean, white fish fillets in this recipe. Instead of cod, feel free to use halibut, tilapia, mahi mahi or snapper.
- Cauliflower rice is now easy to find pre-made at the grocery store. You can find it in the refrigerated section near the produce or in the freezer aisle, near the other vegetables. You can also make your own cauliflower rice at home using a head of fresh cauliflower. Refer to this Mexican Cauliflower Rice recipe for two easy ways to make cauliflower rice at home.
- This bowl contains 20 total carbs and 11 net carbs per serving. If you'd like to reduce the total carbs, omit the avocado and reduce the cauliflower rice to ½ cup per bowl. Making these two changes will reduce the total carbs down to 11 grams per bowl.
- The fish can also be cooked on the grill, instead of in the oven. Follow the recipe instructions, but instead of placing the cod on a baking sheet and into the oven, place the foil basket with the seasoned cod directly on the grill, preheated over medium-high heat. Cook the fish for 15 minutes, then check the temperature. The cod should be cooked internally to 145°F.
- Not a fan of spice? Here's a few tips to reduce the spiciness of these bowls. Reduce the amount of jalapenos in the cod recipe from 2 tablespoons down to 1 tablespoon, or eliminate the jalapenos altogether. Omit the jalapeno in the bell pepper slaw. Instead of the creamy chipotle sauce, try this Creamy Cilantro Lime Avocado Dressing on top of the bowls.
Nutrition
Calories: 611kcal | Carbohydrates: 20g | Protein: 46g | Fat: 40g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 1460mg | Potassium: 1951mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2541mg | Vitamin C: 149mg | Calcium: 124mg | Iron: 4mg
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