This Low Calorie High Protein Fish Taco Bowls are just 293 calories, and is packed with 28g of protein! If you love fish tacos, but are looking to cut carbs and calories, this fish taco bowls recipe is perfect!

Ingredients You’ll Need:

1 pound tilapia
2 tablespoons distilled white vinegar
1 lime
2 cloves garlic
1 teaspoon hot sauce
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper

Low Calorie High Protein Fish Taco Bowls

Healthy Fish Taco Bowls Meal Prep and Storage

Meal Prep: These make great meal prep dinners! Make the taco bowls in meal prep containers (store the salsa and dressing in separate containers) and store in the fridge for later in the week.
Storage: Will hold in the fridge for 5 days.
Reheating: Reheat in the microwave for 1-3 minutes.

Low Calorie High Protein Fish Taco Bowls

More Low Calorie High Protein Recipes:

Low Calorie High Protein Fish Taco Bowls

Lose Weight By Eating

These Healthy Fish Taco Bowls are just 293 calories, and low carb.

Try these as meal prep taco bowls, for a yummy low carb dinner. Either way, you'll love these healthy taco bowls.

Special Tip: You can use any type of cabbage (red is pretty but white might be cheaper) or chop up some romaine or iceberg lettuce as the base of this recipe. Either way is great!

5 from 1 vote

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Prep Time 15

Cook Time 10

Marinating time 1

Total Time 1 25

Course Main Course

Cuisine Mexican

Servings servings

Calories 293 kcal

Ingredients

Marinade for Fish Taco Bowls:

1 pound tilapia fillets cut into small filets
2 tablespoons distilled white vinegar
1 lime zest and juice
2 cloves garlic minced
1 teaspoon hot sauce
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper

Fish Taco Bowl Ingredients:

2 cups shredded cabbage (any color) or sliced lettuce
1 avocado sliced
Olive Oil Spray
1/2-1 cup Homemade Pickled Red Onions or store-bought

Creamy Chipotle Dressing:

¼ cup Greek Yogurt
½ teaspoon adobo sauce from chipotle peppers
1 lime zest and juice
½ teaspoon cumin
½ teaspoon chili powder
Salt and pepper to taste

Mango Salsa Ingredients:

1 ripe mango diced
½ red bell pepper diced
¼ cup chopped red onion
¼ cup chopped cilantro leaves
1 jalapeño seeded and minced
1 lime juiced
Salt and pepper to taste

Instructions

Mix the marinade ingredients in a large bowl, cover and place in the fridge for 1-2 hours.
Preheat a grill (or grill pan on the stovetop) to high heat and lightly spray with olive oil.
Add the marinated fish and cook for 5 minutes, flip and cook for another 5 minutes until the fish is flakey.
Meanwhile, mix all of the dressing ingredients in a medium bowl and set aside.
In another bowl, mix together the mango salsa ingredients and set aside.
To assemble, add the cabbage to the bottom of bowls. Add the cooked fish, avocado slices and 1/8 cup of mango salsa.
Drizzle over some dressing over the fish tacos and serve.

Nutrition

Serving: 1bowlCalories: 293kcalCarbohydrates: 23.7gProtein: 28gFat: 11.4gSaturated Fat: 2.6gCholesterol: 55mgSodium: 649mgPotassium: 568mgFiber: 6.1gSugar: 16gCalcium: 105mgIron: 2mg

Keyword fish, Main Course, tacos

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.