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!
Plus with all the yummy veggies and mango salsa, you’ll be getting more food, for fewer calories!
Try this low carb fish taco bowl the next time you have a craving for tacos. You won’t even miss the tortillas!
This Healthy Fish Taco Bowl recipe is just 293 calories, and is packed with 28g of protein!
Low Calorie High Protein Fish Taco Bowls
What You’ll Find in this Article:
Ingredients in Healthy Fish Taco Bowls
This low carb fish taco recipe does have quite a few ingredients. But I would guess that you likely have many of them (spices, vinegar, salt and pepper, etc.) at home already.
Use Fewer Ingredients: If you are looking to cut prep time, you can get store-bought chipotle sauce and mango salsa. And if you are lacking in spices, a tablespoon of taco seasoning will be great in their place (just pick up a taco seasoning packet).
Shopping List for Taco Bowl Ingredients:
I know it seams like a lot of ingredients, but you most likely have many of them already… And this will make the marinated fish, mango salsa, creamy chipotle dressings. So it’s really 3 recipes in one!
- Tilapia fillets
- White vinegar
- Limes
- Garlic
- Hot sauce
- Cumin
- Chili powder
- Cabbage (any color) or sliced lettuce
- Avocado
- Homemade Pickled Red Onions or store-bought
- Greek Yogurt
- Adobo sauce from chipotle peppers
- Mango
- Red bell pepper diced
- Red onion
- Cilantro leaves
- Jalapeño
- Olive Oil Spray
- Salt and pepper
Be sure to see above on how to minimize these ingredients! I love cooking, so whipping up fresh mango salsa is fun to me. But just about all the ingredients can be paired down to a couple store-bought replacements.
How to Make Healthy Taco Bowls
These taco bowls are great meal prep… and they are fantastic cold, which means you don’t need to reheat fish in the break room!
I like to have one serving for dinner on the night I meal prep, then enjoy the remaining 3 servings for lunch the days following.
How to Make Taco Bowls:
- Mix the marinade ingredients and fish 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.
Make Meal Prep Taco Bowls: Simply assemble the taco bowls in storage containers, and cover. They will last in the fridge for 3 days.
Low Calorie High Protein Fish Taco Bowls
These homemade taco bowls make wonderful, low carb dinners! You can also make meal prep taco bowls… see above in the “How To” section for meal prep tips!
More Low Calorie High Protein Recipes:
Low Calorie High Protein Fish Taco Bowls
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
Optional Homemade Tortilla Chips for Taco Bowls:
The recipe above did exclude the chips as they are not low carb… and the nutrition label below will reflect that. But if you do want to make the chips, I know you will love them!
Here is the low calorie homemade chips recipe:
Nutrition and Calories in Fish Taco Bowls
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Article History:
- Originally written and published May 3, 2022 by Audrey Johns
- Updated on April 18, 2023 by Audrey Johns
