Low-Carb Coconut-Lime Tilapia with Riced Cauliflower

Eating low carb doesn't mean giving up the foods you love. Almost any favorite or traditional meal can be adapted into a delicious low-carb version.

This Coconut Lime Tilapia is inspired by the bright flavors of Southeast Asian cooking, with coconut milk, lime, garlic, ginger, and warm spices creating a creamy, flavorful sauce. It's naturally lactose-free, too. Served with cauliflower rice, it's a simple low-carb meal that proves healthy changes can still taste delicious.

Servings: 4

Ingredients

• 4 tilapia fillets, thawed

• 1½ tablespoons avocado oil

• 1 rounded teaspoon jarred minced garlic

• ⅓ teaspoon ground ginger

• 1 can (13.5 ounces) full-fat coconut milk

• 3 tablespoons lime juice

• ½ teaspoon ground turmeric

• ¼ teaspoon red pepper flakes

• ¾ teaspoon salt, divided

• ¼ teaspoon black pepper

• Stevia, optional and to taste

• About 2 cups riced cauliflower, cooked separately (one microwave package labeled as 2 servings)

• Chopped fresh cilantro or basil, optional for garnish

Instructions

1. Sear the tilapia.

Heat the avocado oil in a large skillet over medium-high heat.

Season the tilapia with some of the salt and the black pepper.

Place the fillets in the skillet and cook for about 2 minutes on each side, until lightly golden.

Transfer the tilapia to a plate. It will finish cooking in the sauce.

2. Add the garlic and ginger.

Reduce the heat to medium.

Add the jarred minced garlic and ground ginger.

Stir for about 30 seconds, just until fragrant.

Be careful not to burn the garlic.

3. Make the coconut-lime sauce.

Pour the coconut milk into the skillet. Gently scrape the bottom of the pan to loosen the browned bits.

Add the lime juice, turmeric, red pepper flakes, and remaining salt. Stir well.

Bring the sauce to a gentle simmer and cook for 4–5 minutes, until it begins to thicken slightly.

*Taste the sauce before adding any stevia. 

If you enjoy the flavor as it is, don't add any.

If the lime tastes too sharp, add a small amount of stevia, stir well, and taste again. Continue adding just a little at a time until the sauce tastes balanced to you.

4. Finish cooking the tilapia.

Reduce the heat to medium-low.

Return the tilapia and any juices from the plate to the skillet.

Spoon some of the coconut-lime sauce over the fish.

Cover and simmer for 3–4 minutes, or until the tilapia is cooked through and flakes easily with a fork.

If desired, garnish with fresh cilantro or basil.

5. Prepare the riced cauliflower.

Cook the riced cauliflower separately according to the package directions.

6. Serve.

Place the tilapia on the plate with the riced cauliflower alongside it.

Spoon some of the warm coconut-lime gravy over the tilapia and some over the riced cauliflower.

Faithful Steps Kitchen Tip

When I tested this recipe, the lime flavor was a little too sharp for me at first.

I added stevia gradually until the flavor was balanced.

I used about 1 level teaspoon total.

Your taste may be different, so don't automatically add that much.

Taste the sauce first. If it needs a little sweetness, add stevia a little at a time, stirring and tasting between additions.

Once I served the finished fish with the riced cauliflower and spooned some of the coconut-lime gravy over the cauliflower, the whole meal came together beautifully.

Optional Fresh Herbs

The original recipe suggested fresh cilantro or basil. I did not use either when I tested the recipe, and we enjoyed it without them. They can be added as an optional garnish if you enjoy fresh herbs.

“And when they had done this, they caught a great quantity of fish, and their nets began to tear.” Luke 5:6 (NASB)

NUTRITION INFORMATION

Whole Recipe:

Total Carbohydrates: ~25 g

Net Carbohydrates: ~19 g

Per Serving (4 servings):

Total Carbohydrates: ~6 g

Net Carbohydrates: ~5 g

Nutrition is estimated and may vary depending on the brands and amounts used.