These Low-Carb Fish Taco Bowls are a healthier, gluten-free spin on a popular dish.
You know how I said I wasn’t a mango girl? Yeah, well. That didn’t age well. I used to swear off mangoes after getting stuck with a gross, overripe one as a kid, and honestly, it took me years to get over it. But then, in the early days of marriage, I whipped up this coconut curry noodle situation, and my husband casually suggested a mango salsa on the side. I rolled my eyes, made it anyway, and… I’ve been on a mango kick ever since. Like, now I keep them stocked like most people stock milk or eggs. They’ve officially entered the grocery list rotation.
That sweet, juicy mango situation? It ends up being the perfect contrast to smoky, spice-rubbed mahi-mahi in these taco bowls. The fish is meaty, flaky, and takes on all that cumin, paprika, and chili powder flavor like a champ. Toss it over some lime-kissed cauliflower rice, spoon on that mango salsa, load up with creamy avocado and a punchy yogurt-lime sauce, and you’ve got all the vibes of a fish taco… without needing the actual taco.
Are Low-Carb Fish Taco Bowls Healthy?
Yep, for sure. You’ve got lean protein from the mahi-mahi, which also contains omega-3s, B vitamins, and selenium. The cauliflower rice helps keep the carb count down while introducing some fiber into the mix. Then you’ve got mango salsa, which is rich in vitamin C and other antioxidants, while the avocado offers healthy fats to keep you full. The whole bowl is naturally gluten-free and grain-free. If dairy isn’t your thing, use a non-dairy yogurt, and you’re good to go.
What Makes Mahi-Mahi So Good?
I feel like, of all the seafood options out there, mahi-mahi doesn’t get nearly enough love. It’s a mild but firm fish, so it soaks up all the flavors you’re using without falling apart. It holds up in the pan, on the grill, wherever. Plus, it’s not fishy at all, which is ideal if you’re cooking for someone who’s still on the fence about seafood. This type of fish is a great all-around palate pleaser, whether you’re cooking for one or for a crowd.
How Do I Store Leftovers?
Keep each component in its own airtight container if you can. The salsa will get watery, so keep it separate from the cauliflower rice unless you want a soggy situation. The fish holds up well in the fridge for up to 3 days, but I wouldn’t push it past that.
Serving Suggestions
While these taco bowls are a meal all by themselves, there are some fun side dishes you can add to the mix. I love adding a bowl of Fresh Corn And Mango Salad with a batch of homemade Tortilla Chips. Some smoky Padrón Peppers are great for snacking on the side, too.
Ingredients
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper
- 2 mahi-mahi fillets 4 ounces each
For The Cauliflower Rice:
- 3 cups cauliflower chopped
- 2 teaspoons coconut oil
- 2 tablespoons fresh lime juice
For The Mango Salsa:
- 1 cup mango chopped
- 3 tablespoons red onion diced
- 1 tablespoon fresh lime juice
- 1/2 cup cilantro roughly chopped
For The Sauce:
- 1/4 cup plain nonfat Greek yogurt
- 1/2 tablespoon fresh lime juice
- 1 cup red cabbage sliced
- 1 avocado chopped
Instructions
- 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 them, 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, sliced avocado, and the yogurt-lime sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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