Name: Rockfish Taco Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 (6 to 8 oz.) portions rockfish; ¼ teaspoon cayenne pepper; ¼ teaspoon paprika; ¼ teaspoon garlic powder; ¼ teaspoon cumin; Sea salt and pepper, to taste; Extra-virgin olive oil; ½ can of black beans, drained; ½ can corn, drained; ⅓ cup red cabbage, chopped; 3 tablespoons chopped red onion; 3 tablespoons chopped cilantro, plus more for garnish; 1 lime, juiced, plus lime wedges for garnish; White rice or cauliflower rice, cooked according to package; ½ avocado, sliced

A Low Carb Fish Taco Bowl

For this fish taco bowl recipe, we pair baked rockfish with simple Mexican-inspired flavors, garnishing the bowl with a high fiber black bean and corn salsa. The option to use cauliflower rice — instead of white rice — helps to lower the carb content of the dish. Rockfish is a high protein, low fat variety of fish, making it a great lean protein to include in a low carbohydrate diet.

Try substituting Wild Alaska Pollock, yelloweye rockfish, or Pacific halibut for this recipe. For thicker cuts, you'll simply need to adjust the timing with a longer cook time.

About Brooke Scheller, DCN, CNS:

Dr. Brooke Scheller is a Doctor of Clinical Nutrition and Board Certified Nutrition Specialist. She specializes in functional nutrition to support gut health, mood and mental health, and alcohol use. Dr. Brooke has over 12 years of training and experience in nutrition and functional medicine and has worked with both individuals and large organizations building nutrition programs to scale. She is also the founder of Condition Nutrition, a nutrition consultancy working with start up organizations in personalized nutrition, supplements, and health-tech.

Print Recipe

Rockfish Taco Bowl

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

15 minutes

Total time

25 minutes

Yield

Ingredients

2 (6 to 8 oz.) portions rockfish
¼ teaspoon cayenne pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon cumin
Sea salt and pepper, to taste
Extra-virgin olive oil
½ can of black beans, drained
½ can corn, drained
⅓ cup red cabbage, chopped
3 tablespoons chopped red onion
3 tablespoons chopped cilantro, plus more for garnish
1 lime, juiced, plus lime wedges for garnish
White rice or cauliflower rice, cooked according to package
½ avocado, sliced

Instructions

1. Preheat oven to 400F.

2. Meanwhile, pat rockfish dry with clean kitchen towel or paper towel. In a small bowl, combine cayenne, paprika, garlic powder, cumin, and salt & pepper to taste. Sprinkle both sides of fish with seasoning, then arrange in single layer on baking sheet or oven-safe dish. Drizzle with oil to lightly coat. Cook for 10 to 12 minutes, depending on size of fillets, or until opaque through the centers.

3. While the fish is baking, prepare the corn salsa. Combine the black beans, corn, cabbage, onion, and cilantro in a medium bowl and toss with lime juice. Set aside.

4. Assemble the bowl by layering in rice (or cauliflower rice), fish, and corn salsa. Garnish with avocado, fresh cilantro, and lime wedges, and enjoy while hot.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Fish Taco Bowl with Black Bean and Corn Salsa

A Low Carb Fish Taco Bowl

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