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Low-Carb Fish Taco Cabbage Bowl

Jake and I loved everything about these Low-Carb Fish Taco Cabbage Bowls and this recipe is also Keto, low-glycemic, gluten-free, South Beach Diet friendly, and it can even be Paleo or Whole 30 with the right ingredient choices! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN these tasty Fish Taco Cabbage Bowls!

Low-Carb Fish Taco Cabbage Bowl found on KalynsKitchen.com

(During January I’m spotlighting a few of my favorite low-carb recipes along with the new ones, 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.)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 know I really enjoyed the dish. And then in that growing collection of recipes I enjoyed, occasionally something pops up that’s a complete wow! These Low-Carb Fish Taco Cabbage Bowls were so delicious that when my nephew Jake and I tested the recipe, we both kept saying over and over how good they were.The Low-Carb Fish Taco Cabbage Bowls are definitely an offspring of the Sriracha Beef Cabbage Bowls I made last year, 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 and I bet you’ll love it just like I did for a quick and healthy dinner!

Watch the steps for this recipe. See more slide show videos on My You Tube Channel.

Low-Carb Fish Taco Cabbage Bowl found on KalynsKitchen.com
I used three pieces of Tilapia, which made enough fish for 4 cabbage bowls; use any type of mild white fish for this recipe.  Mix spices together, then rub the fish with olive oil and the spice mixture and let it come to room temperature while you prep the other ingredients.


Low-Carb Fish Taco Cabbage Bowl found on KalynsKitchen.com
You could buy pre-sliced coleslaw mix if you want to make this even easier, but we sliced the cabbage using a Mandoline Slicer and the 3cm blade.  You’ll also need some thinly sliced green onions.


Low-Carb Fish Taco Cabbage Bowl found on KalynsKitchen.com

Whisk together mayo, lime juice, Green Tabasco Sauce, and a little Vege-Sal (or salt).  If you’re not a big mayo fan, I think a mix of mayo and Fat Free Greek Yogurt would also be good here.  (For Paleo option, use homemade mayo.)

Low-Carb Fish Taco Cabbage Bowl found on KalynsKitchen.com
I used my Calphalon Stovetop Grill Pan, but a regular frying pan will also work to cook the fish.  Brush on a little olive oil and heat the pan before you put the fish on.


Low-Carb Fish Taco Cabbage Bowl found on KalynsKitchen.com

After about 4 minutes on medium-high, I turned my fish to the second side and let it cook about 4 minutes more.

Low-Carb Fish Taco Cabbage Bowl found on KalynsKitchen.com
While the fish cooks, mix about half of the thinly sliced green onions with the cabbage mixture, and toss with enough dressing to barely moisten the cabbage.


Low-Carb Fish Taco Cabbage Bowl found on KalynsKitchen.com

Remove the fish and let it cool just a minute or so; then use two forks to shred the fish apart.

Low-Carb Fish Taco Cabbage Bowl found on KalynsKitchen.com

Fill a bowl with the cabbage mixture and top with desired amount of the shredded fish.

Low-Carb Fish Taco Cabbage Bowl found on KalynsKitchen.com
Then drizzle a little more of the spicy mayo mixture over the top.  Sprinkle with a few green onions and devour!  We like this with a little guacamole, which we thought was a great addition.  We used Good Foods Tableside Chunky Guacamole, which made it easy to just add some!


Low-Carb Fish Taco Cabbage Bowl found on KalynsKitchen.com

Fish Taco Cabbage Bowl

(Makes about 4 servings; recipe created by Kalyn with inspiration from Sriracha Beef Cabbage Bowl, another favorite recipe with cabbage.)

3 large or 4 small fillets Tilapia or other mild white fish
2 tsp. + 2 tsp. olive oil
2 tsp. Szeged Fish Rub(or use other fish rub of your choice)
1 tsp. ground cumin
1/2 tsp. chile powder
1 medium head green cabbage, thinly sliced
1/2 medium head red cabbage, thinly sliced
(You could also make this with pre-sliced coleslaw mix if you don’t want to slice the cabbage.)
1/2 cup thinly sliced green onion (or more if you’re a big green onion fan like I am)
guacamole, for serving (completely optional, but I used Good Foods Tableside Chunky Guacamole, which was easy and good)

Dressing Ingredients:
1/2 cup mayo (Or use a mix of mayo and Fat Free Greek Yogurt if you’d like a lighter option.)
2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
2 tsp. Green Tabasco Sauce (more or less to taste)
salt or Vege-Sal to taste (I used about 1/2 tsp. Vege-Sal.)


Thaw fish overnight in the refrigerator if frozen.  Mix the fish rub, ground cumin, and chile poweder in a small dish.  When you’re ready to cook, pat fish dry with paper towels, then rub both sides with 2 tsp. of the olive oil followed by the fish rub mixture.  Let the fish come to room temperature while you prep the other ingredients.


Cut away the core of the cabbage and discard, the use a knife or a Mandoline Slicer to cut the cabbage into thin slices; we used the 3 cm blade for the mandoline.  (You can also use pre-sliced coleslaw mix if you don’t want to bother cutting the cabbage.)  Thinly slice the green onion.  Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal (or salt) to make the dressing.


Brush a stove-top grill pan or heavy frying pan with the other 2 tsp. olive oil and heat the pan about a minute at medium-high heat.  Then add the fish and cook about 4 minutes on the first side.  Turn gently and cook about 4 minutes more on the other side.  (Actual cooking time will depend on how thick your pieces of fish are.  Fish should feel barely firm to the touch when it’s done.)  While the fish cooks, mix about half the green onions into the cabbage mixture and stir in enough dressing to barely moisten the cabbage.


When the fish is done, let it cool slightly on a cutting board, then use two forks to shred the fish apart.  Fill bowl with 1/4 of the cabbage mixture and top with desired amount of fish. Drizzle a little more dressing over the top.  Serve right away, with guacamole if desired.


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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. If you make the dressing with full-fat mayo and you’re doing South Beach, I would have lower-fat choices for my other meals that day if you’re actively trying to lose weight.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages 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.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Tasty Low-Carb Ideas with Fish:
Roasted Barramundi with Tomato and Olive Relish ~ Kalyn’s Kitchen

Quick Lemon-Garlic Fish ~ Budget Bytes

Grilled Mahi Mahi with Lemon and Capers ~ Kalyn’s Kitchen

Low-Carb Fish Taco Cabbage Bowl found on KalynsKitchen.com


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52 comments on “Low-Carb Fish Taco Cabbage Bowl”

  1. I'm learning to love raw cabbage, especially when it's got a spicy little dressing on it. This looks great!

  2. Thanks Lydia! Jake and I were talking about how much we liked it just yesterday.

  3. Fish tacos just aren't "right" if they have lettuce instead of cabbage. Love that you turned the tacos into a bowl meal!

  4. Janel, I agree about the lettuce. No way. So glad you like the recipe!

  5. Hi Kayln! I am probably one of a few men that follow your blog and recipes religiously. You have some great food ideas and I have printed out my favorite ones and put them in a "Kayln's Binder" for easy future use. I have one suggestion…..is it possible to print the picture of the dish at the header or top of the printer friendly option? Or…could an option be installed to print or not print the photo with the printed recipe. As somebody once said….1 pic is worth 1000 words and these pictures easily revive our taste buds to remind us how good the recipes are!
    I look forward to your recipes every day and thanks for what you do…….Dennis H.

  6. Hi Dennis,
    Glad you have been enjoying the blog! I'm afraid that with the blogging software I'm using it's not possible to have the option to print the photo or not with the recipe. The only option I have is to paste the photo on to that page, which means every printer friendly recipe has a photo. And the purpose of the printer page is so people can print recipes without a photo (otherwise you could just select/print from the blog.) I know there are some blogs who offer that option, but they're using other software that enables it, sorry.

  7. Yum Yum! Fish tacos without the corn or four tortilla means more cabbage—YES!

  8. Thanks Chris; glad you like it!

  9. I love fish tacos, agree about the raw cabbage, and can't wait to try this recipe. But I'm perplexed. You add cilantro (which I adore) to so many dishes where I wouldn't have expected it; why not here?

  10. Doren, good question! I guess we thought this had loads of flavor without the cilantro but it would certainly be a great addition!

  11. These look delicious Kalyn!! And I love that they are low-carb and gluten-free. Thanks for sharing this recipe!!

  12. Julie, so glad you like it.

  13. I am not going to publish comments from people lecturing me about what kind of fish to use, especially not on a recipe where I said "or other mild white fish."

    In other words, use whatever kind of fish you prefer or think is best. But no foodie police lectures please.

  14. I love this idea, Kalyn. I, too, love cabbage and it's always nice having a healthier option than the standard rice and beans.

  15. Thanks Kelley, so glad you like it!

  16. Love these, Kalyn. A great way to get all that fish taco flavour in a healthier package!

  17. Thanks Carolyn, so glad you like it!

  18. Thanks Gina, we loved it here! And I just heard last night that even one of my meat-and-potatoes brother-in-laws liked it!

  19. OMG! I am making this for the third time (with my own spins on the recipe based on my freezer, fridge and pantry, of course). This is TO DIE FOR! I would eat this every day for the rest of my life! Thank you for this spectacularly delicious contribution to my food life!

  20. Vanessa, glad you are enjoying it so much!

  21. This is another great recipe, thank you! We used cabbage with broccoli slaw. Nice and crunchy!

  22. Jen, that sounds fantastic! Glad you liked it.

  23. I don't see how to save the recipe.

  24. I love so many of your recipes, this one calls for a count on fillets…what would you guess a weight for them would be as weight is always so much more precise?

    • Thanks, so glad you are enjoying the recipes! I don't think the amount of fish needs to be that exact for this recipe, but I'd guess those fish fillets are about 4-5 oz. at the most.

  25. So good! We've been eating lower-carb and generally "healthier" for a few weeks, and this is the best healthy recipe we've tried!

  26. Oh my, that looks wonderful, thanks for the recipe.

  27. I get your recipes in my inbox and then save to Pinterest but for 2 days now the links aren't working. Just wanted to let you know.

    • Jennifer, I wish I could figure out what's not working for you. I went to this in my own e-mail (I subscribe just so I can see what other people are getting) but both the Pinterest link and the recipe title link worked perfectly for me. If you have more information, please tell me what's happening for you. And thanks for taking time to let me know!

  28. Kaylyn, I am single so more than one serving ends up as another meal. What, in your opinion would be the best way to transport this to work? Separate the fish, heat and then add to the slaw? (This is assuming I have already made the 4 serving batch).

    • Hi Kirsten. Good question! The slaw is not bad when it's been in the fridge overnight, but after more than one day it gets pretty soggy. What I would recommend is chopping the slaw ingredients and mixing the dressing but not combining it. Then cook the fish, make enough slaw to eat it with, and refrigerate the rest of the fish in microwaveable serving dishes with one serving. Take the fish (to be reheated), chopped cabbage mixture, and dressing separately to work, heat the fish, combine the slaw/dressing, and enjoy. Slightly easier would be to combine the cabbage mixture and dressing in the morning before work, take the fish in a separate container, and then heat the fish and put it over the slaw at work. I think both those methods will give pretty good results for leftovers.

  29. Everytime I see an email from Kalyn's Kitchen, I know there will be a good recipe to try. I eat Keto and these are so Keto-friendly! The recipes are so versatile. You give me so many good ideas. Fish Taco Cabbage Bowl was delicious, then using same dressing recipe…make lettuce wraps or the Sriracha Beef Cabbage Bowl. I like that you use simple ingredients but the combination of meat with cabbage or lettuce….AWi!…the BEST. PS I just love cabbage and lettuce recipes. Keep up the fantastic work!

  30. My husband hates any kind of fish so I will be making this with chicken instead. I plan on using my homemade fajita seasoning on the chicken but everything else will be from your recipe. I am sure that it will be great and maybe I can convince him to try the fish version at some point!

  31. Made this meal for the 3rd time tonight. I package up individual servings and take for lunch 3 days in a row. I never get sick of it. The flavors are perfect. I adore fish tacos but flour or corn tortillas are a no-no for me. This recipe totally satisfies my addiction. I never miss the tortillas. You can see why it's the 3 rd time making this…and i just "pinned it" a couple months ago! Great job, thanks!!

  32. Pingback: Over 200 Low Carb Keto Meal Ideas - My Productive Backyard

  33. Pingback: Cheesy Low-Carb Taco Casserole – Kalyn’s Kitchen – Paleocious

  34. Hello, the recipe looks wonderful.  The Printer Friendly button is not working though.


  35. I bet black beans would be good in this if you wanted to add something to the cabbage.

  36. Pingback: Weekly Roundup #16 – Prevention Kitchen

  37. Love this idea of using cabbage in tacos, I will actually try with chicken tonight, as I don’t have fish, but I like your recipe a lot!

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