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5 from 2 votes

Low Carb Fish Tacos in a Bowl

Ingredients

  • Cabbage Mixture:
  • 2 T Olive Oil
  • 1 1/2 Bags of Coleslaw Mix
  • 1 t Minced Garlic
  • 1 Can of Black Beans drained and rinsed
  • 2 T Lime Juice
  • 3/4 t Salt
  • 1/2 t Chili Powder
  • 1/2 t Ground Cumin
  • For the Fish
  • 4 Tilapia Filets
  • 2 T Lime Juice
  • 2 t Chili Powder
  • 1 t Garlic Powder
  • 1 t Ground Cumin
  • 1/2 t Salt
  • 1/4 t Black Pepper
  • Avocado Cream
  • Small to Medium Ripe Avocado
  • 2 T Lime Juice can add an additional T if after tasting the cream you think it needs more
  • 1 T Mayo
  • 1 T Greek Yogurt
  • 1 T Water
  • 1/2 t Chili Powder
  • 1/2 t Ground Cumin
  • 1/2 t Salt
  • Garnish
  • Diced Green onions
  • Minced Cilantro
  • Crumbled Cotija cheese

Instructions

  • In a large skillet add olive oil and diced onion. Start browning onion over medium heat.
  • Add coleslaw mix and garlic. If your skillet isn’t big enough to hold all of the coleslaw, add it in batches. It will cook down.
  • Add the seasonings for the cabbage mixture, but not the lime juice yet.
  • Add the black beans and stir to combine. Cook until the cabbage is cooked to your liking. Some people like this a little crunchy and other want this cooked until it is soft.
  • When this is cooked to your preference, add the lime juice.
  • Start on the fish. Sprinkle the fish with half the lime juice and then half of the seasonings. I mix my seasonings in a small container to make this easier.
  • In a medium to large skillet add 1 T olive oil over medium heat. Add the tilapia filets, seasoned side down, to the skillet. Sprinkle with the rest of the lime juice and seasoning.
  • Cook 2-4 minutes per side, depending on the thickness of the filets.