LCHF Taco Bowl

LCHF Taco Bowl

Ingredients (Serves 4)

  • 600g white fish fillets, such as flathead, or non-GMO organic tofu
  • 3 tablespoons extra virgin olive oil 
  • 1 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • 1 tablespoon extra virgin coconut oil, for frying


  • 1 avocado, diced 
  • 1 red onion, diced
  • 1 medium Lebanese cucumber, diced
  • 1 red capsicum, diced small
  • 1/2 purple cabbage, shredded
  • 1/2 iceberg lettuce, finely shredded
  • 1 lime, wedged 
  • ½ bunch coriander, to serve
  • Salt and pepper

Creamy Avocado Dressing

  • 1 avocado
  • ½ cup Paleo Mayo
  • 1 lime, juiced
  • ½ bunch coriander leaves
  • Salt and pepper


  1. In a bowl, combine olive oil, chilli powder, cumin, garlic, lime juice and salt and pepper. Add fish or tofu and coat both sides. Set aside in fridge to let marinade for a minimum of 15 minutes.
  2. To make the creamy avocado dressing, combine all ingredients in a food processor. Blend for 1 minute or until smooth.
  3. In a large frying pan, melt the oil and cook fish for 2-3 minutes each side, until golden and cooked through. Shred fish and set aside.  
  4. Combine all bowl ingredients in a large bowl and divide evenly between plates. Top each bowl with the fish or tofu, dressing, lime and coriander.
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