Eating fish tacos always makes me feel like I’m at the beach on vacation. At many restaurants (or, here in California, taco trucks), the fish is deep-fried to get a crispy texture. My version keeps things lighter and relies on shredded cabbage for texture and crunch. I like to layer with cauliflower rice on the bottom of the bowl, then pile on the cabbage, add the fish, avocado, and toppings. Full of fresh flavors and textures, these fish taco–inspired bowls are a great option for lunch or dinner.

Serves: 2

Active prep time: 10 minutes

Cook time: 2 minutes

INGREDIENTS

• 1∕₄ cup sour cream

• 1 tablespoon fresh lime juice

• 1∕₂ teaspoon fine Himalayan pink salt

• 1 tablespoon chopped fresh cilantro, plus more for garnish

• 1 cup packed shredded green or red cabbage

• 2 cups cauliflower rice

• 3 teaspoons avocado oil, divided

• 1∕₄ teaspoon black pepper

• 1 teaspoon taco seasoning

• 2 red snapper fillets (6 ounces each)

• 1 avocado, sliced

DIRECTIONS

1. In a small bowl, stir together the sour cream, lime juice, 1∕4 tea-spoon of the pink salt, and the cilantro. Add the cabbage and toss to combine. Set aside.

2. Place the cauliflower rice in a microwave-safe bowl and cover with plastic wrap. Microwave for 3 minutes. Uncover, add 2 teaspoons of the avocado oil, the pepper, and the remaining 1∕4 teaspoon pink salt. Stir and cover to keep warm.

3. Drizzle the fish with the remaining 1 teaspoon avocado oil and rub taco seasoning on both sides. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Place the fish on the trivet.

4. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 2 minutes. At the end of the cooking time, quick-release the pressure. Transfer the fish to a plate.

5. Divide the cauliflower and cabbage between two shallow bowls. Top with the fish and sliced avocado, and sprinkle with cilantro.

Pressure Cooker Tip: The Instant Pot is the perfect tool for preparing fish! Try adding a few sprigs of any fresh herb you’d like to the water before cooking—its flavor will be subtly infused into the fish as it cooks.

Per serving: Calories: 426 • Total Fat: 24 g • Protein: 39 g • Total Carbs: 15 g • Fiber: 8 g • Erythritol: 0 g • Net Carbs: 7 g

If you love fish check out some of these recipes!

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