DinnerEasyLunchLow CarbTasty Tuesday
Low Carb Fish Taco Bowls Recipe - Inside BruCrew Life.pdf309.3KB
4 frozen cod fillets
2 Tablespoons melted unsalted butter
2 Tablespoons taco seasoning
1/4 cup sour cream (or Greek yogurt)
1 1/2 teaspoons lime juice
1 teaspoon honey
1 Tablespoon milk
pinch of salt
2 cups Pineapple Lime Cauliflower Rice
2 cups coleslaw
1 Avocado, sliced
1/4 cup chopped Cilantro, for garnish
Preheat oven to 400 degrees. Line a sheet pan with foil for easier clean up.
Mix together the melted butter and taco seasoning. Brush on the frozen fillets quickly. Bake for 25 minutes.
Whisk together the sour cream, lime juice, honey, milk, and salt.
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.