Fish Taco Bowls

By: I Love My Instant Pot Keto Diet by Sam Dillard

This spicy taco bowl is great for meal prep or when you need to spice things up for dinner. The smoky hints of chili powder in the fish pair well with a creamy slaw. If you’re not into spicy, feel free to omit the jalapenos and add your own favorite toppings.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Keto, Low Carb

Cooking Technique

Sauté

Keywords

15-30 min, 4 servings, avocado, chili powder, coconut oil, contributed, cook 5 min, cumin, easy, fresh chopped cilantro, garlic powder, I Love My Instant Pot Keto Diet by Sam Dillard, keto, lime, low carb, main course, mayo, modern, pickled jalapenos, prep 15 min, salt, sauté, shredded cabbage, sour cream, tilapia filets

Prep Time

15 min

Cook Time

5 min

Servings

4 servings

Ingredients

4 cups shredded cabbage
1/4 cup mayo
2 tbsp sour cream
1 lime
2 tbsp pickled jalapenos
3 tilapia filets
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp salt
2 tbsp coconut oil
1 avocado
4 tbsp fresh chopped cilantro

Instructions

In large bowl, mix cabbage, mayo, sour cream, juice from half lime, and jalapenos. Cover and place in fridge for at least 30 minutes prior to serving, if possible.
Press the Sauté button on Instant Pot. Pat filets dry and sprinkle evenly with seasonings. Add coconut oil to pot and let melt completely. Add tilapia to pan and sear each side 2–4 minutes or until fully cooked. Fish should flake easily. Press the Cancel button.
Chop fish into bite-sized pieces. Separate slaw into four bowls and place fish on top.
Cut avocado in half, remove pit, and scoop out flesh. Divide avocado among bowls. Squeeze remaining half of lime juice over dishes and sprinkle with cilantro.

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