Low Carb Fish Taco Bowls

These Low Carb Fish Taco Bowls are an easy way to give taco Tuesday a healthy twist that everyone will love. Cauliflower rice, coleslaw, and fish in one bowl is a healthy and delicious meal.

Ingredients

• 4 frozen cod fillets
• 2 Tablespoons melted butter
• 2 Tablespoons taco seasoning
• 1/4 cup sour cream
• 1 1/2 teaspoons lime juice
• 1 teaspoon honey
• 1 Tablespoon milk
• pinch of salt
• 2 cups Pineapple Lime Cauliflower Rice
• 2 cups Sweet and Spicy Coleslaw
• 1 Avocado, sliced
• 1/4 cup chopped Cilantro, for garnish

Instructions

1. Preheat oven to 400 degrees. Line a sheet pan with foil for easier clean up.
2. Mix together the melted butter and taco seasoning. Brush on the frozen fillets quickly. Bake for 25 minutes.
3. Whisk together the sour cream, lime juice, honey, milk, and salt.
4. Fill 4 bowls with 1/2 cup cauliflower rice, 1/2 cup coleslaw, 1 fish fillet, and some avocado slices. Drizzle with the honey lime crema and sprinkle with cilantro.

Notes
*To make this recipe even more low carb, omit the pineapple in the cauliflower rice.