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–+ servings
fish taco bowl

Fish Taco Bowl (Paleo, Whole30, Low Carb)

Jenni Cole
4.60 from 15 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Seafood
Servings 4
Calories 462 kcal

Ingredients
  

  • 1.5 lb-2 2lb cod
  • 1 Tbsp+ blackened seasoning
  • ¼ teaspoon sea salt
  • ½ sm. head red cabbage shredded
  • ½ sm. head green cabbage shredded
  • ½ cup shredded carrot
  • ¼ cup red onion minced
  • ½ cup cilantro chopped
  • 1 avocado sliced
  • ½ cup+ cilantro lime dressing homemade recipe or store-bought

Cilantro Lime Slaw Dressing (if making Homemade)

  • 1 c mayo
  • ½ c fresh cilantro tightly-packed
  • ¼ c lime juice, fresh
  • ½ teaspoon ground cumin
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 2 garlic cloves, minced

Instructions
 

  • 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.
  • 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.
  • 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.
  • While the fish is cooking, add both kinds of cabbage, the 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.
  • 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.

Notes

  • Feel free to substitute cod with another type of thin white fish in your fish taco bowls.
  • If you don't have blackened seasoning, taco season can be substituted on the fish.
  • If you have hearty eaters in your home, you may want to cook more than 2lbs of fish.
  • Prepare the slaw ahead of time and let it chill in your fridge for a simple dinner.
  • Serve in taco shells to turn the recipe into fish tacos

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

Nutrition

Serving: 1gCalories: 462kcalCarbohydrates: 9gProtein: 29gFat: 14gFiber: 4g
Keyword fish tacos, healthy fish tacos, low carb, paleo, taco bowl
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