How about a refreshing all-in-one fish taco bowl for Taco Tuesday? This gorgeous low carb goodness is packed with crispy vegetables, juicy avocado and fresh cilantro. Comfort food at its finest with a super healthy twist!
July 24 2018 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Lunch, Meal
How about a refreshing all-in-one fish taco bowl for Taco Tuesday? This gorgeous low carb goodness is packed with crispy vegetables, juicy avocado and fresh cilantro. Comfort food at its finest with a super healthy twist!
USMetric
2 servingservings
Ingredients
- ½ lb 220 g green cabbage or red cabbage
- ½ (2 oz.) ½ (55 g) yellow onionyellow onions
- 1 (4 oz.) 1 (110 g) tomatotomatoes
- 1 (7 oz.) 1 (200 g) avocadoavocados
- 2 tbsp 2 tbsp olive oil
- ¾ lb 325 g white fish filletwhite fish fillets
- ½ tsp ½ tsp salt
- 1 tbsp 1 tbsp Tex-Mex seasoning
- fresh cilantro, for serving
- lime, for servinglimes, for serving
Dressing
- ¼ cup 60 ml mayonnaise
- 1 tbsp 1 tbsp lime juice
- 1 tsp 1 tsp hot sauce
- ½ tsp ½ tsp garlic powder
- salt and ground black pepper, to taste
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Making low carb simple
Instructions
Combine the ingredients for the dressing before frying the fish, so the flavors have time to develop. Allow to sit at room temperature if you're going to eat immediately, otherwise keep in the refrigerator. The dressing tastes best when it's not ice cold.
With a sharp knife or mandolin, shred or slice all vegetables finely except the avocado. Split the avocado in half and remove the pit. Scoop out avocado pieces with a spoon and cut in slices. Place on a plate together with the vegetables. Salt and pepper to taste, drizzle olive oil on top.
Salt the fish on both sides and let sit for a few minutes. Wipe the fish dry with paper towels and rub with Tex-Mex seasoning on both sides.
Fry the fish in oil on medium temperature for 3-4 minutes on both sides, depending on size. Lower the heat towards the end. You can also fry the fish in the oven or on the outdoor grill, using a gridiron.
Flake the fish into smaller pieces using two forks. Sprinkle with dressing and top with fresh cilantro.
Air fryer method
Follow steps 1-3 of the recipe.
Preheat the air fryer to 400°F (200°C). Spray the basket with a little coconut olive oil spray.
Place the fish in the air fryer for 8-10 minutes until flaky.
Remove and proceed with step 5 of the recipe.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
8 comments
1
Tamara
April 3 2019
This dish is sooooooo good! I used red cabbage & fried the fish in ghee.....delish!!!!
2
Andrea
May 8 2020
This dish was incredibly delicious! Follow it exactly. Except, you don’t have to use a mandolin! I was curious about using the olive oil over the raw cabbage but it was AWESOME! Drizzling the oil and salt/pepper made the whole dish!!!
Reply: #3
3
Reply to comment #2 by Andrea
Crystal Pullen Team Diet Doctor
May 8 2020
This dish was incredibly delicious! Follow it exactly. Except, you don’t have to use a mandolin! I was curious about using the olive oil over the raw cabbage but it was AWESOME! Drizzling the oil and salt/pepper made the whole dish!!!
This made me smile as I had the same thought about the cabbage at first, but I have learned to trust our recipe team here at Diet Doctor! This is a delicious one!
4
Susan Brown
September 18 2020
cant wait to try this. although i am having difficulty getting the recipe to save the right amount of servings i want. Any tips?
Reply: #5
5
Reply to comment #4 by Susan Brown
Kristin Parker Team Diet Doctor
September 18 2020
cant wait to try this. although i am having difficulty getting the recipe to save the right amount of servings i want. Any tips?
You will need to adjust the number of servings each time you visit a recipe page.
6
Christyn
June 22 2021
I used Napa cabbage and haddock. The cilantro was fresh from my garden. The dressing was made with avocado oil mayo and siracha. This was amazing. A very refreshing summer meal!
Reply: #7
7
Reply to comment #6 by Christyn
Kristin Parker Team Diet Doctor
June 22 2021
I used Napa cabbage and haddock. The cilantro was fresh from my garden. The dressing was made with avocado oil mayo and siracha. This was amazing. A very refreshing summer meal!
That does sound good. This is a summer favorite here as well!
8
Dawn
June 20 2022
This was really good! I used a bag of the pre-shredded cabbage and subbed lime juice with lemon juice. Packed the leftovers for work lunches and it was great with the fish cold as well. A keeper!
