Fish Taco Bowls

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

Fish Taco Bowls
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Keto, Low Carb
cuisine icon Cooking Technique
Sauté
cuisine icon Keywords
15-30 min, 4 servings, avocado, chili powder, coconut oil, contributed, cook 5 min, cumin, easy, fresh chopped cilantro, garlic powder, keto, lime, low carb, main course, mayo, modern, pickled jalapenos, prep 15 min, salt, sauté, shredded cabbage, sour cream, tilapia filets

prep icon Prep Time
15 min
cook icon Cook Time
5 min

serving icon 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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