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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 also Keto, low-glycemic, gluten-free, South Beach Diet friendly, and can be Paleo or Whole 30 with the right ingredient choices! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN these Low-Carb Fish Taco Cabbage Bowls!

Watch the video to see if you might want to make
Low-Carb Fish Taco Cabbage Bowls!


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

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 Low-Carb 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.

The Low-Carb Fish Taco Cabbage Bowls 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.)


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

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 and the 3cm blade.  You’ll also need some thinly sliced green onions. Whisk together mayo, lime juice, Green Tabasco Sauce, and a little Vege-Sal (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 to cook the fish, 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.

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. 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!)

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

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

Low-Carb Fish Taco Cabbage Bowls

Low-Carb Fish Taco Cabbage Bowls are great for a season-spanning dinner, and this can also be Keto, low-glycemic, South Beach Diet friendly, Paleo, or Whole 30 with the right ingredient choices.

Ingredients:

Ingredients:

  • 3 large or 4 small fillets of any 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:

Directions:

  1. Thaw fish overnight in the refrigerator if frozen.
  2. Mix the fish rub, ground cumin, and chile powder in a small dish.
  3. 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.
  4. Let the fish come to room temperature while you prep the other ingredients.
  5. Cut away the core of the cabbage and discard, then 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.)
  6. Thinly slice the green onion.
  7. Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal (or salt) to make the dressing.
  8. 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.
  9. 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.)
  10. While the fish cooks, mix about half the green onions into the cabbage mixture and stir in enough dressing to barely moisten the cabbage.
  11. When the fish is done, let it cool slightly on a cutting board, then use two forks to shred the fish apart.
  12. Fill bowl with 1/4 of the cabbage mixture and top with desired amount of fish. Drizzle a little more dressing over the top.
  13. Serve right away, with green onions for garnish and guacamole if desired.

This recipe created by Kalyn with inspiration from Sriracha Beef Cabbage Bowls.

All images and text ©

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

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, 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.

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

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62 comments on “Low-Carb Fish Taco Cabbage Bowls (Video)”

  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.

    Thanks,
    Deb

  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!

  38. Pingback: weekly meal plan # 24 – Be Healthy Start Now

  39. Tasty! I’m not a confident fish cooker, but was great. Loved the dressing too. Thank you. 

  40. Pingback: 33 Low Carb Keto Cabbage Recipes - My Productive Backyard

  41. Pingback: Fish Tacos Recipe: 7 Healthier Ways to Make Tacos at Home | Greatist

  42. I have some fish and have been looking for recipe inspiration – I’m definitely going to try this recipe but  we don’t have the fish rub in the uk . are you able to suggest a homemade fish rub I could make or what sort of ingredients might be in the rub you used? Many thanks

    • There is a link to buy the fish rub from Amazon.com in the recipe, so that might work for you. The Szeged Fish Rub i use is from Hungary, so i am guessing an import store might have it. When I type Szeged Fish Rub into Google I see a huge variety of places to order it.

      The ingredients listed on the package are paprika, pepper, salt, lemon juice, and spices, so that doesn’t help all that much. I’m sure you can google “fish rub recipe” and find some options, but I haven’t tried making my own.

  43. Definately gonna try this. Just a few questions. 1. How much premade coleslaw mix would I use? 2. Any substitute for the tobacco? My family doesnt like tobacco 🙁 .

    • TOBASCO sorry for the misspellings.

    • I haven’t made it with coleslaw mix, but I’d say for four generous servings I’d use two packages of coleslaw mix if it’s the small package. You can use any hot sauce you like to replace Tobasco, or leave it out if you want, but I’d recommend at least a little bit of hot sauce to spice up the dressing.

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