Fish Taco Bowls with Avocado Slaw

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These simple Fish Taco Bowls are perfectly spicy with a delicious lime cabbage slaw and creamy avocado for a low-carb alternative to fish tacos.

282 CAL 12g CARBS 13g FAT 33g PROTEIN
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These Fish Taco Bowls with Coleslaw and Avocado are basically the best fish tacos without the tortilla. They are full of flavor and it's one of our favorite low carb Mexican options along with this Slow Cooker Beef Machaca and Easy Healthy Carnitas.

There is nothing I love more than tacos. But, from time to time, I find myself needing to modify the taco to suit my dietary needs, and that's just what I did for this Fish Taco Bowl recipe. I need a low-carb option and this was the perfect solution.

I like to refer to this recipe as being just like a fish taco without the "taco" part. Many times when I am out to eat and looking for a lighter option, I look for tacos. Then to lighten things up, I'll skip the tortillas and simply eat all the yummy fillings.

Today's recipe is my own homemade version of that with deliciously spiced fish, slaw, and some creamy avocado. It's a perfect dish to cook on the grill or can just as easily be made in the broiler. These Low Carb Shrimp Tacos are another great option.

Now, just because I took out the tortilla doesn't mean you have to do the same. By all means, make this recipe as-is and add baked tostadas, tortilla chips, or some warm corn tortillas. 

Low carb fish tacos with cod, creamy lime coleslaw, and avocado in a bowl with a fork.

Build the Best Fish Taco Bowl

  • Fish: You can make a fish taco bowl with any kind of fish you like including salmon, halibut, haddock, tilapia, snapper, or swordfish. It would also work with shrimp.
  • Taco seasoning:  This recipe uses a blend of chili powder, garlic powder, onion powder, oregano, salt, and pepper.  You could swap in this fish taco seasoning, blackening seasoning, or Cajun seasoning.
  • Colelsaw: To make a quick slaw for the base, this recipe uses a combination of coleslaw, cilantro, lime juice, mayonnaise, and a touch of Stevia. You can swap in any shredded cabbage or coleslaw mix. Use mayonnaise, sour cream, or Greek yogurt to add creaminess. The lime juice balances the flavor and the cilantro makes things pop. Make sure to season it well with salt and pepper.
  • Avocado: To balance the spice in the fish and add healthy fats, avocado is the perfect option. Feel free to swap in guacamole or leave it off.
  • Additions: There are so many delicious things to add to this fish taco bowl. Add a base of brown rice, quinoa, or cilantro lime cauliflower rice. Add salad greens, diced tomatoes, or fajita veggies. Consider adding some black beans or corn salsa. Get creative with the toppings and additions like pico de gallo, creamy chipotle sauce, or avocado hummus

Recipe Ideas and Variations

  • You can also use lettuce wraps or low-carb tortillas if you're watching your carb consumption, but prefer to eat this like a traditional taco. 
  • Turn this into a delicious fish taco salad by serving it on a bed of greens.
  • Make the blackened fish in this blackened fish taco recipe for a spicy and smoky option.
  • Skip the cabbage and swap it out with broccoli slaw. 
  • Add more heat by topping the bowl with sliced jalapenos or adding some ancho chili powder to the spice rub.
  • Make these bowls with shrimp using this Shrimp Tacos with Cilantro Slaw recipe.
  • Take this in Asian directions and turn them into sushi bowls.
  • Add fish taco slaw and fish taco sauce.

Side Dishes Ideas

Since I skipped the carbs in this dish, my suggestions for side dishes will also be low-carb in sticking with the theme. Try one of the following as a side dish for your taco bowl.

Ways to Serve Fish Taco Bowls

If you're not feeling the no-carb thing, don't worry, there are PLENTY of ways to add in your favorite tortillas or wraps. In addition to using a typical taco shell or tortilla, you could also try: 

  • Adding the fish to lettuce for a low-carb taco "shell" that still feels like a taco.
  • Make yummy Mexican-themed rice bowls with the fish, plus salsa, beans, cheese, jalapenos, and corn. Any of your favorite ingredients will work. 
  • Place the fish right inside a nice, toasty roll or bun and top it with some hot sauce and your favorite slaw. 
  • Make fish taco mini "bites" by using tortilla chips that are bowl- or shell-shaped. 

How Much Fish Do You Need for Fish Tacos? 

This recipe calls for 1.33 pounds of cod for four servings. If you're skipping the shell, then I think you're entitled to a little more fish per serving, don't you? Take out the carbs, add some extra protein. Pile high with all the "extras." This serving size allows for about a third of a pound of fish per person. If you were to add the tortillas, I'd cut it down to about a quarter pound of fish per person (keeping in mind I usually consider two tacos a serving). 

Frequently Asked Questions

Here are the most common questions about making these fish taco bowls.

Rice is a great base for fish taco bowls. Use white rice, brown rice, quinoa, or cauliflower rice. For extra flavor, toss the rice with lime juice and add freshly chopped cilantro.

Many times fish tacos come with a creamy white sauce on top. To make that sauce for your taco bowls, blend together 1/2 cup plain Greek yogurt, 1/2 cup low-fat mayonnaise, 2-3 tbsp lime juice, 1/2 tsp cumin, salt, pepper, and a splash of hot sauce if desired. You can also blend cilantro or jalapeno right into the sauce. 

Fish taco bowl with seasoned cod served with coleslaw and sliced avocado.
The Recipe
Ancho fish taco bowl with lime slaw and sliced avocado with a blue napkin.

Fish Taco Bowls with Avocado Slaw

282 CAL 12g CARBS 13g FAT 33g PROTEIN
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  • 1.33 lbs. cod (or other firm white fish)
  • 1 lime, juice
  • 2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp oregano
  • Salt and pepper
  • 3 cups shredded coleslaw mix
  • 1/4 cup cilantro
  • 4 green onions, sliced
  • 1 tbsp. low fat mayonnaise (full fat and Paleo friendly if needed)
  • 1 packet Stevia (leave out or use honey for Paleo)
  • 1/2 tsp. cumin
  • 1 avocado

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Squeeze the lime juice onto the fish. Then sprinkle on the chili powder, garlic powder, onion powder, oregano, salt, and pepper. Let sit for 5-10 minutes for the flavors to combine.


Meanwhile, stir together the mayonnaise, lime juice, Stevia (honey), and cumin to create the dressing for the slaw. Toss with the cabbage, cilantro, and green onions. Season with salt and pepper. Set aside.


Preheat the grill, grill pan, or broiler to medium high heat.


Place the fish on a piece of foil and place on the grill/broiler. Grill/broil for 6-8 minutes or until flaky.


Top fish with slaw and avocado.

Nutritional Facts
Serving Size: 6 oz. fish, 2/3 cup slaw, 1/4 avocado
Amount Per Serving
Calories 282
Calories from Fat 111
% Daily Value *
Total Fat 13g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 92mg
Sodium 287mg
Total Carbohydrate 12g
Dietary Fiber 6g
Sugars 3g
Protein 33g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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