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.

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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 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.)

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.

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

Print Recipe

Low-Carb Fish Taco Cabbage Bowls

Yield: 4 servings

Total Time: 23 minutes

Prep Time: 15 minutes

Cook Time: 8 minutes

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. fish rub of your choice, see notes
• 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 good, see notes)

Dressing Ingredients:

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

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.

Notes:

I love Szeged Fish Rub, 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 but another type of hot sauce can work.

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

All images and text ©Kalyn Denny for Kalyn's Kitchen.

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:
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