Three words: fish taco bowl! We are combining fresh cod, a super tasty mix of cabbage, and a tart yet tasty cilantro lime dressing to create the best paleo fish taco bowls you have ever tasted! Oh, and we are doing it in under 30-minutes. While cooking fresh fish in your kitchen may seem intimidating, I'm going to tell you now that it's so much easier than you ever imagined, and always a WHOLE LOTTA YUM!
Keto Fish Taco Bowls
Fish seriously gets a bad rap when it comes to home cooks. Many worry about the smell in their kitchens, knowing how to tell when it's done, or where to even find quality cuts. This leads many to only eat the frozen, breaded fish-like varieties offered in their grocery stores freezers or the canned stuff that goes on a sandwich.
The reality, though, is that fish is so much easier to cook than you think it is and it's a virtual powerhouse of a food. Loaded with protein and heart-healthy fats, fish is perfect for those looking to eat low-carb, high-fat diets. Fish is also a good source of iodine and Vitamin D.
You can prepare fish in a variety of ways based on your preferences. If you are unsure, you can always ask at your local grocery store or meat market.
Today we are going whip up some seriously tasty fish taco bowls with fresh cod and put that on a bed of tangy cabbage slaw. And we are going to do it in less time than it takes to cook the frozen fish fillets your local store offers.
Why You'll Love This!
- Cod is ideal for a fish taco bowl as it's easy to cook and it cooks up quickly.
- Our paleo fish taco bowls are made with a homemade slaw that combines the great flavors and textures of cabbage, carrots, and onions.
- With our fish taco bowl, you can create a flavorful and heart-healthy dinner in under 30-minutes.
- Perfect for lunch or dinner, fish taco bowls are low-carb, keto, gluten-free, paleo, and Whole30 approved to help keep you on track with your healthy lifestyle. Oh, and our recipe is easily adaptable to dairy-free and sugar-free meal plans (see below).
Are you looking for additional healthy meal options that can be prepared and ready in under 30-minutes? Be sure to check out our chicken zoodle soup, Weight Watchers eggroll in a bowl, zucchini tomato curry, and pesto zoodles with shrimp to help keep you on track with your eating goals.
Don't let this list of ingredients scare you off. This fish taco salad with slaw comes together super quick and easy.
- blackened seasoning - or no sugar taco seasoning
- sea salt
- red cabbage - shredded
- green cabbage - shredded
- carrot - shredded
- red onion - minced
- cilantro - chopped
- avocado - sliced
- cilantro lime dressing - homemade or store-bought
- Cod - Feel free to substitute cod with another type of thin white fish in your fish taco bowls.
- Blackened Seasoning - If you don't have blackened seasoning, taco season can be substituted on the fish.
- Serve in taco shells to create fish tacos.
Dairy-free and sugar-free eaters will simply need to check the labels on the ingredients in their sauce to ensure dietary compliance.
Step by Step Instructions
Prep and bake the fish, whip up a quick homemade slaw, and get ready to enjoy the best homemade fish tacos with slaw!
Preheat the oven to 400F and line a baking sheet with parchment paper.
Prep all of the ingredients by shredded and chopping all of the vegetables.
Cook the Fish
Pat the fish dry on both sides with paper towels. Sprinkle both sides of the fish with the blackened seasoning, which will be about 2 teaspoon of seasoning. Leave a little of the remaining seasoning to sprinkle on the fish taco bowls after their ready to serve.
Bake the cod in the oven for 10-12 minutes, or until the internal temperature of the fish reaches 145F. The fish will flake slightly with a fork when it's done.
Make the Coleslaw
While the fish is cooking, add both kinds of cabbage, carrot, cilantro, and red onion to a medium-size bowl. Add ¼ cup (or more if you'd like a creamier slaw) of dressing to the coleslaw mixture and stir until combined.
Assemble and Serve
Divide the fish taco bowl coleslaw into 4 bowls or on 4 plates. When the fish is cooked, split it into 4 portions and add on top of the coleslaw mix. Add avocado and other garnishes such as limes and chopped fresh cilantro.
Drizzle with the remaining dressing and add a little hot sauce, if desired.
Enjoy! Serves 4.
Homemade Cilantro Lime Slaw Dressing
- 1 cup mayo
- ½ cup tightly-packed fresh cilantro
- ¼ cup lime juice, fresh
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 garlic cloves, minced
Make the slaw dressing by adding all of the dressing ingredients into a small bowl and stirring until combined. This will make more than is needed in the recipe, but the leftovers will keep in the fridge for up to a week.
- Preheating your oven will ensure you cod cooks up in 10-12 minutes and is nice and flaky.
- For a simple dinner, prepare the slaw ahead of time and allow it to chill in your fridge for at least 30-minutes.
- Sprinkle your finished fish taco bowl with additional blackened seasoning for extra flavoring.
- Save yourself some prep work by purchasing pre-chopped coleslaw vegetable mixes.
Made with fresh fish, your paleo fish taco bowls are only going to keep for 1-2 days in the fridge.
Yes, you can easily double or triple this fish taco recipe to accommodate a large crowd or to have leftovers.
More Hearty Salad Recipes
Looking for more salad recipes?
- Taco Salad
- Cobb Salad
- Bacon Curry Coleslaw
- Broccoli Salad with Bacon
- Spinach Salad with Hot Bacon Dressing