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!
Course Main Course
Cuisine Mexican, Tex-Mex
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Whitney Bond
2tablespoonslime juicefresh squeezed
1tablespoonchipotle chili powder
¼cupfresh cilantro leaveschopped
1poundAtlantic cod*see notes below for other fish options
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.
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.