Fish Taco Cabbage Bowls are a delicious and easy-to-make idea that can be a great low-carb or Keto dinner any time of year! And if you prefer, grab some lettuce and make the bowl ingredients into Lettuce Wrap Fish Tacos!

PIN the Fish Taco Cabbage Bowls to make it for dinner later!

Don’t you think times when the seasons are changing are the hardest time to plan what to cook? That’s just one reason I love these tasty Fish Taco Cabbage Bowls, no matter what the weather is doing that day, this will be a great low-carb dinner. And you might still have some of that cabbage you bought on sale this month, so I am recommending this as my Friday Favorites pick for this week!

And trust me when I say that these low-carb fish taco bowls are really a WOW. My sister Sandee loves this recipe and makes it over and over. And this is one of my personal favorites as well. The Fish Taco Cabbage Bowls were so delicious that when my nephew Jake and I tested the recipe, we kept exclaiming over how good they were.

The cabbage bowls topped with fish taco fixings are definitely an offspring of Sriracha Beef Cabbage Bowls (another recipe I love). I hope you’ll give this fish-taco-in-a-bowl recipe a try; I bet you’ll love it just like we did for a quick and healthy dinner! 

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• fillets of any mild white fish
• Olive Oil (affiliate link)
• Szeged Fish Rub (affiliate link) or fish rub of your choice
• ground Cumin (affiliate link)
• Chili Powder (affiliate link) or ground chile powder
• green cabbage
• red cabbage(see notes)
• green onion
• guacamole or diced avocado, for serving (completely optional, but good)
• mayo
• fresh-squeezed lime juice, I used my fresh-frozen lime juice
• Green Tabasco Sauce (affiliate link)
• Vege-Sal (affiliate link) to taste, or use slightly less regular salt

What kind of fish is good for Fish Taco Cabbage Bowls?

Any type of mild white fish such as cod, bass, grouper, haddock, catfish, snapper, halibut, or Mahi Mahi will work for this recipe. I haven’t tried making it with salmon, but I bet that would be delicious too.

Can you eat the fish taco ingredients in a lettuce wrap or tortilla?

If you’re a fan of fish tacos or lettuce wrap fish tacos, just make the Fish Taco Cabbage Bowl ingredients and then eat inside a tortilla or inside lettuce wraps. That will also be a delicious option, and if you use Mission Carb Balance Low-Carb Tortillas (affiliate link) or your favorite low-carb tortillas, it will still be a pretty low-carb meal.

Want more cabbage bowl meals or cabbage recipes?

If you’re a cabbage fan like I am check out Low-Carb and Keto Recipes with Cabbage or for more more cabbage bowl ideas check out Low-Carb Bowl Meals You’ll Make Over and Over. (This recipe was also featured in Ten Low-Carb Mexican Food Favorites You’ll Make Over and Over.)

How to make Fish Taco Cabbage Bowls:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I used three pieces of fish, which was enough fish for 4 fish taco cabbage bowls; use any type of mild white fish. 
2. Mix spices together, then rub the fish with olive oil and the spice mixture and let it come to room temperature.
3. You could buy pre-sliced coleslaw mix, but we sliced the cabbage using a Mandoline Slicer (affiliate link) and the 3cm blade.  You’ll also need some thinly sliced green onions.
4. Whisk together mayo, lime juice, Green Tabasco Sauce, and a little Vege-Sal or salt.  If you’re not a big mayo fan, a mix of mayo and Greek Yogurt would also be good here.
5. I used my Calphalon Stovetop Grill Pan (affiliate link) to cook the fish, but a regular frying pan will also work. 
6. Brush on a little olive oil and heat the pan before you put the fish on. After about 4 minutes on medium-high, I turned my fish to the second side and let it cook about 4 minutes more.
7. Remove the fish and let it cool just a minute or so; then use two forks to shred the fish apart.
8. Mix about half of the thinly sliced green onions with the cabbage mixture, and toss with enough dressing to barely moisten the cabbage.
9. Fill a bowl with the cabbage mixture and top with desired amount of the shredded fish.
10. Then drizzle a little more of the spicy mayo mixture over the top.  Sprinkle with a few green onions and devour! (Green onions apparently didn’t make it into the photo at this point!)
11. We like this served with guacamole or diced avocado, which adds another punch of flavor!

More Tasty Low-Carb Dinners with Fish:

Ingredients

Ingredients:

• 4 small fillets of any mild white fish
• 4 tsp. olive oil
• 2 tsp. Szeged fish rub (see notes)
• 1 tsp. ground cumin
• 1/2 tsp. chili powder (or ground chile powder)
• 1 medium head green cabbage, thinly sliced
• 1/2 medium head red cabbage, thinly sliced (see notes)
• 1/2 cup thinly sliced green onion (or more)
• guacamole or diced avocado, for serving (completely optional, but good, see notes)

Dressing Ingredients:

• 1/2 cup mayo
• 2 T fresh-squeezed lime juice; see notes
• 2 tsp. Green Tabasco Sauce (more or less to taste).
• salt or Vege-Sal to taste

Instructions

1. Thaw fish overnight in the refrigerator if frozen.
2. Mix the fish rub, ground cumin, and chile powder in a small dish.
3. When you’re ready to cook, pat fish dry with paper towels, then rub both sides with 2 tsp. of the olive oil followed by the fish rub mixture.
4. Let the fish come to room temperature while you prep the other ingredients.
5. Cut away the core of the cabbage and discard, then use a knife or a Mandoline Slicer (affiliate link) to cut the cabbage into thin slices; we used the 3 cm blade for the mandoline.  (You can also use pre-sliced coleslaw mix if you don’t want to bother cutting the cabbage.)
6. Thinly slice the green onion.
7. Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal (or salt) to make the dressing (affiliate links).
8. Brush a stove-top grill pan or heavy frying pan with the other 2 tsp. olive oil and heat the pan about a minute at medium-high heat.  Then add the fish and cook about 4 minutes on the first side.
9. Turn gently and cook about 4 minutes more on the other side.  (Actual cooking time will depend on how thick your pieces of fish are.  Fish should feel barely firm to the touch when it’s done.)
10. While the fish cooks, mix about half the green onions into the cabbage mixture and stir in enough dressing to barely moisten the cabbage.
11. When the fish is done, let it cool slightly on a cutting board, then use two forks to shred the fish apart.
12. Fill bowl with 1/4 of the cabbage mixture and top with desired amount of fish. Drizzle a little more dressing over the top.
13. Serve right away, with green onions for garnish and guacamole if desired.
14. If you prefer traditional fish tacos or lettuce wrap fish tacos, just use the ingredients here inside a low-carb tortilla or lettuce wrap!

Notes

If your fish fillets are very large, you’ll only need 3 pieces of fish to make four servings.

You could also make this with pre-sliced coleslaw mix if you don’t want to slice the cabbage.

I love Szeged Fish Rub (affiliate link) but there are many good brands.

Try This Next Tomato Avocado Salad with Edamame

We love Good Foods Tableside Chunky Guacamole, which was easy and good for this recipe. 

I used my fresh-frozen lime juice, which is something I always have in the freezer.

We used Green Tabasco Sauce (affiliate link) but another type of hot sauce can work.

This recipe created by Kalyn with inspiration from Sriracha Beef Cabbage Bowls.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 354Total Fat: 31gSaturated Fat: 5gUnsaturated Fat: 25gCholesterol: 43mgSodium: 521mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 12g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Fish Taco Cabbage Bowl recipe is great Low-Carb or Keto diets, or for any phase of the original South Beach Diet. The recipe is also gluten-free.

Find More Recipes Like This One:
Use Bowl Meals to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2014 and I’ve made it over and over since then! It was last updated in 2023 with more information and the suggestion to make the cabbage bowl ingredients into fish tacos or lettuce wrap fish tacos!

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
4. Cut tomatoes in half so you have 2 cups of tomatoes.
5. Slice green onions, more or less to taste.
6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
9. Then mix in avocado.
10. Serve salad right away.
11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

• 2 small avocados
• 1 T fresh lime juice
• 2 cups cherry tomatoes
• 12 oz. frozen shelled edamame (see notes)
• 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

• 4 T fresh lime juice
• 1/2 tsp. ground cumin
• 1 tsp. Spike Seasoning
• 1/2 tsp. Vege-Sal (or salt)
• 3 T extra-virgin olive oil (more or less to taste)

Instructions

1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
4. Slice about 1/2 cup of green onion, more or less to taste
5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
7. Mix together tomato and edamame and toss with the desired amount of dressing
8. Then gently mix in the chopped pieces of avocado
9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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