Low-Carb Fish Taco Cabbage Bowls (Video)
Low-Carb Fish Taco Cabbage Bowls are a delicious idea that popped into my head and this recipe is great any time of year! Use Bowl Meal Recipes to find more recipes like this one.
Watch the video to see if you might want to make
Low-Carb Fish Taco Cabbage Bowls!
Don’t you think those times of year when the seasons are changing are the hardest time to plan what to cook? That’s just one reason I love these tasty Low-Carb Fish Taco Cabbage Bowls, because whether you’re lucky enough to be having a warm spring where you live or you’re still having snow like Utah, this will be a great dinner either way. And trust me when I say that these Low-Carb Fish Taco Cabbage Bowls are really a WOW. My sister Sandee loves this recipe and makes it over and over.
And this is one of my personal favorites as well. I have high standards about what recipes actually end up making an appearance on Kalyn’s Kitchen, so if you see a recipe here you always know I really enjoyed the dish. And then in that growing collection of recipes I loved, occasionally something pops up that I make over and over! These Fish Taco Cabbage Bowls were so delicious that when my nephew Jake and I tested the recipe, we kept gushing over how good they were.
These are are definitely an offspring of the Sriracha Beef Cabbage Bowls I made last year, and that recipe is also a wow for me. Obviously I love cabbage, so if you’re not a cabbage fan this may not be for you. However, if you like fish tacos with slaw and spicy mayo dressing give this a try. I bet you’ll love it just like we did for a quick and healthy dinner!
(This recipe was featured in Ten Low-Carb Mexican Food Favorites You’ll Make Over and Over.)
How to Make Low-Carb Fish Taco Cabbage Bowls:
(Scroll down for complete printable recipe.)
- I used three pieces of fish, which was enough fish for 4 fish taco cabbage bowls; use any type of mild white fish.
- Mix spices together, then rub the fish with olive oil and the spice mixture and let it come to room temperature.
- You could buy pre-sliced coleslaw mix, but we sliced the cabbage using a Mandoline Slicer (affiliate link) and the 3cm blade. You’ll also need some thinly sliced green onions.
- Whisk together mayo, lime juice, Green Tabasco Sauce (affiliate link), and a little Vege-Sal (affiliate link) or salt. If you’re not a big mayo fan, a mix of mayo and Greek Yogurt would also be good here. (For Paleo option, use homemade mayo.)
- I used my Calphalon Stovetop Grill Pan (affiliate link) to cook the fish, but a regular frying pan will also work.
- Brush on a little olive oil and heat the pan before you put the fish on. After about 4 minutes on medium-high, I turned my fish to the second side and let it cook about 4 minutes more.
- Remove the fish and let it cool just a minute or so; then use two forks to shred the fish apart.
- Mix about half of the thinly sliced green onions with the cabbage mixture, and toss with enough dressing to barely moisten the cabbage.
- Fill a bowl with the cabbage mixture and top with desired amount of the shredded fish.
- Then drizzle a little more of the spicy mayo mixture over the top. Sprinkle with a few green onions and devour! (Green onions apparently didn’t make it into the photo at this point!)
We like this served with a little Good Foods Tableside Chunky Guacamole or your favorite guacamole, which adds another punch of flavor!
More Tasty Low-Carb Ideas with Fish:
Low-Carb Roasted Barramundi with Tomato and Olive Relish ~ Kalyn’s Kitchen
Spicy Grilled fish with Citrus Slaw ~ Shugary Sweets
Low-Carb Salmon Patties with Double-Dill Tartar Sauce ~ Kalyn’s Kitchen
Parmesan-Crusted Fish with Lemon and Capers ~ Aggie’s Kitchen
Roasted Lemon Salmon and Asparagus Sheet Pan Meal ~ Kalyn’s Kitchen
If your fish fillets are very large, you'll only need 3 pieces of fish to make four servings. You could also make this with pre-sliced coleslaw mix if you don’t want to slice the cabbage. I love Szeged Fish Rub (affiliate link) but there are many good brands. We love Good Foods Tableside Chunky Guacamole, which was easy and good for this recipe. I used my fresh-frozen lime juice, which is something I always have in the freezer. We used Green Tabasco Sauce (affiliate link) but another type of hot sauce can work. This recipe created by Kalyn with inspiration from Sriracha Beef Cabbage Bowls.
Serving Size: 1
Amount Per Serving: Calories: 354 Total Fat: 31g Saturated Fat: 5g Unsaturated Fat: 25g Cholesterol: 43mg Sodium: 521mg Carbohydrates: 7g Fiber: 3g Sugar: 2g Protein: 12g
If your fish fillets are very large, you'll only need 3 pieces of fish to make four servings. You could also make this with pre-sliced coleslaw mix if you don’t want to slice the cabbage. I love Szeged Fish Rub (affiliate link) but there are many good brands. We love Good Foods Tableside Chunky Guacamole, which was easy and good for this recipe. I used my fresh-frozen lime juice, which is something I always have in the freezer. We used Green Tabasco Sauce (affiliate link) but another type of hot sauce can work.
This recipe created by Kalyn with inspiration from Sriracha Beef Cabbage Bowls.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This low-carb and gluten-free recipe is great for any phase of the South Beach Diet or any other type of low-carb eating plan.
Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.