I remember my first fish taco experience. It was in college – on a mission trip to underserved communities in the LA area – and on the first night we wandered around Huntington Beach. Nate and I had heard that fish tacos were the new big thing, and that we had to hit a place called Wahoo’s while we were there. Being the super adventurous people we are (at least Nate is anyway) we went in, not knowing that our lives were to be forever changed.
Y’all, if you have been hiding under a rock and have never had fish tacos then let me tell you this: they’re amazing. Not all are equal, so make sure you read reviews and such when you’re looking at a restaurant, but when it comes to the great flavors of fish and cabbage and creamy dressing and all the other goodness? Well, you can it at home and you can do it well. YOU CAN!
Here’s the thing I love about this recipe: it is totally great for those of us who are watching our carbs. I for one feel better when I limit the amount of carbs that I eat, and so when I find a great low-carb recipe I get really excited. Should you decide you just can’t give of tortilla-type things this would be delicious with a few tortilla chips crumbled on top. We served ours with a few salted pistachios, though, and it was phenomenal. Another thing to love? This can all be made in about 20 minutes flat – all the chopping and tossing of veggies can be done while the fish is cooking and then voila! Dinner!
QUICK AND EASY LOW-CARB FISH TACO BOWLS
- 2 (4-ounce) cod filets (preferably wild caught)
- 1 tablespoon chile powder
- 1 tablespoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 (16-ounce) bag shredded cabbage and carrots
- 2-3 green onions, chopped
- 3 tablespoons (more or less) Ranch dressing of choice (I like Tessemae’s)
- 1 small jalapeño, sliced
- 1 avocado, sliced
- 1/4 cup mild cheddar cheese
- additional topping ideas: black beans, corn, tortilla chips, jicama, tomatoes, pico de gallo, etc)
- Preheat oven to 425.
- In a small bowl combine the chile powder, cumin, onion powder, salt and cayenne pepper.
- Sprinkle and rub evenly into the cod filets.
- Bake the cod filets at 425 for 15-20 minutes until it flakes easily with a fork.
- While the cod is baking, toss the shredded cabbage and carrots with the green onions and Ranch dressing.
- Pile the shredded cabbage into bowls, then top with jalapeño slices, cheese, avocado, and flaked cod (plus any other toppings you want).