These Low Carb Fish Taco Bowls are a healthier, gluten free spin on the classic Mexican dish that is SUPER easy to make and will please even picky eaters!
PIN Low Carb Fish Taco Bowls
Do you want to build a snowmannnnnnn?
Come on, let’s go and playyy!
Ok, Sorry I’ll stop.
But, for real, you have seen the movie Frozen right?
The huberoni is seriously OBSESSED with this movie you guys. When it first came out he literally watched it like 10 times. It was a good way to occupy him back in the day when I needed to get work done. Just put it on TV and he’s TUNED for that 1.5 hours.
Just like my Mom did to me when I was a baby. TV DOES THE TRICK.
Fast forward 4 years later and he has been bugging me to watch it AGAIN but I am one of those people that only watches movies once, no matter how good it is.
It’s adorable. In a really weird-who-is-my-husband-and-why-does-he-like-childrens-movies-so-much kind of way.
And, now, that song is going to be stuck in both of our heads forever.
Sidenote: Don’t think I am a terrible person who did not enjoy “Frozen” or kids movies. I love them. Only once though.
Now that we’ve talked about winter things and snowmen, let’s talk about all things summer.
I mean, Olaf (the snowman) did have a weird obsession with summer, so it all just makes sense.
In fact, I am dedicating this recipe to him so that I can pretend that it’s not totally awkward to be like SNOWMEN! –> MANGO SALSA!
You see, I never used to like mangoes….I had a bad experience as a child (I ate a rotten one.)
Then Mr. FFF finally forced me to try one when we first got married and I made Vegan coconut curry with sweet potato noodles, to which he said “a mango salsa would be KILLER” on this.
Aaaaand now I want to eat mangoes every day for all the evers that there are left in my life.
So, I will.
Especially if it’s in something tropical flavored. Kiiiinda obsessed with their fruity sweetness in the mango shrimp ceviche recipe!
And I will also eat them in cute little chunks, mixed with other yummy things AND THEN I will put all the goodness over top of these mahi mahi low carb fish taco bowls because after the oven baked mahi mahi with macadamia nut crust, I am SO obsessed with the meaty-ness of this fish!
But, liiike, you don’t even notice the tortilla-sized whole in your life on account of this bowl of goodness being SO TASTY.
How do I make these low carb fish taco bowls even lower carb?
If you want to make this into keto fish tacos, you COULD totally nix the mangoes here and add more avocado in its place. You could even copy the crab avocado salad and serve it IN an avocado!
Real talk: adding avocado to anything is never the wrong move.
If you’re new to cauliflower rice, 1. Where have you been the past 3 years and 2. it’s basically the easiest thing on the planet to make, and it is SO versatile. You can make mango chicken with coconut cauliflower rice, Thai salad and cauliflower rice wraps and even Egg muffins with cauliflower rice
Plus, its veggie packed since it’s…ummm…made from veggies. Riiiiight.
Oh, and you know how I like to make my eyes and belly happy at the same time right?
NAILED IT. Just PEEP all the wholesome-beautiful-VIBRANT color we’ve got jamming around this bowl of Mexican-inspired dinner bliss..
Do you want to build a snowmannnnnn?
I also shared the cauliflower rice fish taco bowls on Julies Eats and Treats, so be sure to check it out there!
Other recipes you might like:
- 1 tsp Cumin powder
- 1 tsp Smoked Paprika
- 1/2 tsp Chili powder
- 2 Mahi mahi fillets (4 oz each)
For the cauliflower rice:
- 3 Cups Cauliflower, chopped
- 2 tsp Coconut oil
- 2 Tbsp Fresh lime juice
For the mango Salsa:
- 1 Cup Mango, chopped
- 3 Tbsp Red onion, diced
- 1 Tbsp Fresh lime juice
- 1/2 Cup Cilantro, roughly chopped
For the sauce:
- 1/4 Cup Plain non-fat Greek yogurt (or dairy free yogurt)
- 1/2 Tbsp Fresh lime juice
- 1 Cup Red cabbage, sliced
- 1 Avocado, chopped
- Spray your grill with cooking spray and heat to medium heat. In a small bowl, mix together the cumin, smoked paprika, chili powder and a generous pinch of salt and pepper.
- Pat the Mahi Mahi fillets dry and divide the spice mixture between then, making sure to really rub it into both sides of the fish.
- Place on the grill and cook until white throughout, about 2-4 minutes per side. Transfer to a plate, cover and keep warm until ready to use.
- Add the chopped cauliflower into a large food processor, and process until the cauliflower resembles small rice grains.
- Heat the coconut oil in a large frying pan on medium heat and cook the cauliflower until lightly golden brown, stirring occasionally, about 5-6 minutes. Once cooked mix in the lime juice and season with salt.
- In a medium bowl, mix together the chopped mango, red onion, cilantro, lime juice and salt and pepper.
- In a small bowl, mix together the Greek yogurt, lime juice, salt and pepper.
- Divide the cauliflower rice evenly between two bowls. Top with a Mahi Mahi fillet and mango salsa. Garnish with chopped cabbage and sliced avocado and the yogurt lime sauce.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 5 POINTS+: 8. OLD POINTS: 7
(per bowl – use more avocado instead of mango to make lower carb)
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