Description
Craving taco flavors without the carbs? These vibrant bowls feature tender seasoned fish, crisp veggies, creamy avocado, and zesty dressing—reimagined in a healthy, customizable format. A quick, adaptable, and nourishing twist on classic fish tacos, perfect for low-carb lifestyles or busy weeknights.
Ingredients
1 lb white fish fillets (cod, tilapia, or halibut)
1/2 cup shredded romaine lettuce
1/4 cup corn kernels (low-carb canned)
2 tbsp finely chopped red onion
1 tbsp enchilada-style seasoning
2 tsp olive oil
1/2 avocado, sliced
1 lime (juiced)
2 tbsp Greek yogurt (or vegan yogurt for non-dairy)
2 tbsp smoked paprika (or chili powder)
4 cups chopped kale or crisp salad greens
1/4 cup shredded carrots
1 tbsp honey (or maple syrup)
1 tsp apple cider vinegar
Instructions
Pat fish dry and season with enchilada blend
Heat oil in a nonstick skillet over medium-high heat
Sear fish for 3-4 minutes per side until cooked through
In a bowl, toss greens with red onion, corn, carrots, and 1 tsp lime juice
Mix Greek yogurt, paprika, honey, vinegar, and 1 tsp lime juice for dressing
Serve fish over greens, top with avocado, and drizzle with dressing
Notes
Swap fish with shrimp or firm tofu for variety
Replace kale with spinach or cabbage
Chill leftovers in an airtight container for up to 3 days
For extra crunch, bake tortilla strips in oven until crispy
- Prep Time: 10
- Cook Time: 12
- Category: Dinner
- Method: Searing/Blending
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg