Low Carb Fish Bowl with Jalapeño Guacamole

This Tex-Mex-inspired fish bowl with cauliflower rice, spicy jalapeño guacamole and pica de gallo is the perfect quick and easy low-carb, high-protein dinner.
Prep Time 15 mins
Cooking Time 10 mins




Cauliflower rice

Jalapeño Guacamole

Pico de gallo

Other ingredients


Make guacamole

  1. Finely dice jalapeño.
  2. Spoon out flesh from avocado and add to a mixing bowl. Mash lightly with a fork until desired texture.
  3. Add diced jalapeño, chopped cilantro and lemon juice. Mix until combined.
  4. Season to taste with salt and pepper.

Make pico de gallo

  1. Dice tomato, finely dice onion and chop cilantro. Transfer to a mixing bowl and mix to combine.
  2. Season to taste with salt.

Prepare cauliflower rice

  1. Process fresh cauliflower in a food processor until it is the size of rice. Alternatively, grate it using a box grater.
  2. Heat up olive oil in a large nonstick skillet over medium heat. Add riced cauliflower and sauté for a few minutes until tender. Season to taste with salt and pepper.

Cook fish

  1. Pat dry fish fillet with a paper towel and sprinkle smoked paprika, salt and pepper all over it.
  2. Heat up olive oil in a nonstick skillet over medium heat. Sear fish for 2-3 minutes on each side or until lightly golden.


  1. Lay a bed of salad greens in your serving bowl. Top with cauliflower rice and fish. Serve with lemon wedges, jalapeño guacamole and pico de gallo. Enjoy!


  • I used ling fillet but any mild white fish will work well for this recipe.
  • Feel free to use less or more jalapeño depending on your spice tolerance and taste preference.
  • Not a fan of jalapeño? Try this classic guacamole instead.
  • You can prepare cauliflower rice in a big batch to save time. Simply freeze raw cauliflower rice in a large freezer bag and defrost as needed.