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.
(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!
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.
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.
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.
After about 4 minutes on medium-high, I turned my fish to the second side and let it cook about 4 minutes more.
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.
Remove the fish and let it cool just a minute or so; then use two forks to shred the fish apart.
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! 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!
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)
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.
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.
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.