Low Carb Cod Fish Taco Bowls

April 26, 2023  Neora™ Avatar
Low Carb Cod Fish Taco Bowls

For the Fish:

skinless white fish such as cod 4 pieces (appropriately 4 oz each)
cumin 1 tsp
chili lime seasoning 1 tsp
Salt and pepper to taste (optional)

For the sauce 

fat-free Greek Yogurt 1/4 cup
light mayonnaise 3 tbsps
lime juice 1 tbsp
chili-lime seasoning  3/4 tsp
cumin 3/4 - 1 tsp
chili powder 1/2 tsp
Salt and pepper to taste
Pinch of sugar (optional)

For the slaw

chopped cilantro 1/4 cup
shredded cabbage and carrots (coleslaw mix) 1 16-ounce bag
olive oil 1 tbsp
lime juice 1 tbsp
Salt and pepper to taste


Additional lime wedges Heated corn tortillas

This Low Carb Cod Fish Taco Bowl recipe is the perfect way to satisfy your craving for delicious fish tacos while still sticking to a low-carb diet. This bowl is packed with protein-rich cod, fresh veggies, and a tangy and spicy sauce that come together to create a mouthwatering meal that’s both filling and satisfying.  

If you’re not avoiding carbs, just throw the fish, slaw, and sauce onto a heated corn tortilla and enjoy!  


  • We used Tajin seasoning as my chili lime seasoning. It’s quite salty so we skipped additional salt. If you use another version of a chili lime seasoning with less salt you may need to add salt. 
  • Taste and adjust the sauce as needed. You may even want to add a bit of water to thin the sauce, or an ⅛ teaspoon of sugar to tone down the tanginess.  

Serves 4 


  1. Season both sides of the fish with cumin and chili lime seasoning. Heat olive oil in a large skillet and cook fish for about 3-5 minutes on each side or until thoroughly cooked. 
  2. Meanwhile, make your sauce by combining all the sauce ingredients listed above. Taste and adjust seasonings as needed and add water if desired in order to thin. Then refrigerate until ready to use. 
  3. Combine all slaw ingredients. 
  4. To assemble the bowls, divide the slaw into bowls, lay cod on top of the slaw, and drizzle sauce onto the fish. Or for tacos, heat tortillas and place ⅓ – ½ of each fish filet into a tortilla. Top with the slaw and sauce. 
  5. Serve with lime wedges & enjoy! 





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