Healthy Dinner – Live Laugh Love Do

Vibrant Egg Roll in a Bowl (low-carb + g/f)

admin — Tue, 23 Sep 2025 05:39:51 +0000

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My Egg Roll in a Bowl recipe is not only vibrant, but packed with all the flavors you love in traditional egg rolls, but deconstructed and served in a bowl. I used lean ground turkey and tons of veggies like cabbage and carrots with a simple sauce.

Egg Roll in a Bowl = Deconstructed Egg Rolls!

Whether you’re looking for a low-carb dinner idea or just a healthier egg roll without the deep frying, this egg roll in a bowl recipe is for you! It’s a Fit Foodie Finds reader favorite recipe and we’re so glad you stumbled upon it because we know you’ll love it too.

I personally love this recipe because it’s an easy way to get almost 30g of protein and tons of veggies. You can serve it as-is, or over rice! I recently made this recipe again and swapped all of the veggies for a simple bag of coleslaw and it was so good.

Egg Roll in a Bowl Ingredients

Sauce

Soy sauce: the basis of the sauce is made up with soy sauce. Feel free to swap for tamari for a similar flavor.
Chili garlic sauce: chili garlic sauce adds some heat to this sauce. If you can’t find it/don’t have it, feel free to use sriracha or chili crunch.
Honey: honey really balances out the spicy and acidic flavors of this recipe. It’s optional, but we love it.
Rice vinegar: rice vinegar is mild and so yummy.
Sesame seeds: sesame seeds add just the right hint of sesame flavor.
Olive oil: we used olive oil to help cook the ground turkey so it wouldn’t stick, but coconut oil or avocado oil work too.

Veggies

Shredded carrots: feel free to buy shredded carrots or shred your own.
Shredded green cabbage: green cabbage is the most classic ingredient in egg rolls, so don’t skip it!
Red onion: we’re onion people. Any color works.
Sliced pea pods: The sliced pea pods actually go in raw to create an amazing texture.

PS: you can always buy a classic coleslaw mix instead of all of the above separate veggies.

Meat & Eggs

Eggs: eggs are a great extra protein add and they also provide great texture.
Ground turkey: we are using ground turkey in this recipe, but it totally works with ground chicken, ground pork, or ground beef too!

How to Make an Egg Roll in a Bowl

These deconstructed egg rolls are easy to whip up, and reheat just as well, making them a great option for serving a crowd or meal prepping for the week. Let’s walk ya through it:

Start by placing all of the ingredients for the sauce into a small bowl and whisk all of the ingredients together until combined. Then, set the sauce aside for later.

Next, heat a large skillet over medium/high heat and add olive oil. Once the olive oil is fragrant, add the ground turkey and cook until the turkey is no longer pink, making sure to break the ground turkey into small pieces as it cooks.

Try it!

Always Pan

The Always Pan is our favorite pan for sauteing, steaming, frying, and simmering. It’s a nonstick pan that we highly recommend.

Then, add shredded carrots, shredded cabbage, sliced red onion, and the sauce to the pan and mix everything together. Keep the pea pods out of the pan for now! You’ll sauté those in a bit. Cook everything together on medium for 3-5 minutes, stirring every minute or so.

Push the meat and vegetables to the side of the pan, and crack 2 eggs into the empty side of the pan. Using a spatula, scramble the eggs while they cook. When the eggs are fully cooked, fold them into the meat and vegetables, mixing everything together thoroughly.

Finally, add the pea pods to the pan and let them cook with all of the other ingredients for 1 minute. You’ll want to wait to add the pea pods til right now to ensure that they don’t get mushy in the sautéing process!

Serve and Enjoy!

Remove the pan from heat and top with optional sesame seeds, green onion, and cilantro! Serve in a bowl with one of the following delicious and nutritious pairings below.

Egg Roll in a Bowl Recipe Pairings

This recipe is delicious as a stand-alone, but if you’re looking to serve it as a side dish, or in a bowl with quinoa or rice, we highly recommend any of the following:

Got leftovers? Transfer leftovers into an airtight container. Store in the fridge for up to 3 days.

Start by placing all of the ingredients for the sauce into a small bowl and whisk all of the ingredients together until combined. Set the sauce aside for later.
Next, heat a large skillet pan over medium/high heat and add olive oil.
When the olive oil is fragrant, add the ground turkey and cook until turkey is no longer pink.
Then, add shredded carrots, cabbage, red onion, and the sauce to the pan and mix. Cook everything together for 3-5 minutes. Stirring every minute or so.
Push meat and vegetables to the side of the pan and crack eggs into the empty side of the pan. Using a spatula, scramble eggs while they cook.
When the eggs are fully cooked, fold them into the meat and vegetables.
Finally, add the pea pods to the pan and let them cook with all of the other ingredients for 1 minute (you don’t want them to get mushy).
Remove the pan from heat and top with optional sesame seeds, green onion, and cilantro!

Calories: 305 kcal, Carbohydrates: 13 g, Protein: 29 g, Fat: 16 g, Fiber: 3 g, Sugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Grilled Salmon Tacos with Avocado Crema

admin — Tue, 03 Jun 2025 05:59:32 +0000

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Delicious grilled salmon tacos with avocado crema and all the fixings! These salmon fish tacos are packed with flavor without sacrificing nutrition. The perfect protein-packed dinner to enjoy whether or not you can get outside and grill! Truly my favorite salmon tacos recipe!

A creative and healthy fish taco recipe. These salmon tacos have been thoroughly tested. Read on for more!

Maven’s Quick Tips

Grill inside or outside. You can make these salmon tacos outside on a grill or inside using a grill pan. I’ve also included instructions for baking your salmon if you prefer that method.

Prevent sticking. To prevent sticking to your grill make sure you oil your grill super well before cooking.

Keep the skin on. I recommend grilling with the skin on since it will help seal in moisture and flavor while cooking.

Get topping! This avocado crema makes an easy and healthy topping for your tacos but I’ve also included some suggested toppings to complete your meal.

High in nutrition. Salmon is a fantastic lean protein that also includes healthy fats and omega-3s. A dinner you can feel great about!

Ingredients in Grilled Salmon Tacos

Salmon – Feel free to use either wild-caught or farmed salmon. Any varietal will work here. Just be sure to leave the skin on!
Taco spices – or a mixture of chili powder, cumin, paprika, garlic powder, oregano and salt and pepper. Exact amounts and ratios below. Feel free to reduce salt amount if watching sodium levels.
Avocado crema – ripe avocado, lime zest + juice, scallion, garlic clove, cumin ,salt + water.
Tortillas – I like using corn tortillas.

See additional taco topping suggestions below!

How to Make Salmon Tacos with Avocado Crema

STEP 1: MARINATE SALMON

Add your salmon skin side down in a large shallow baking dish and top with spices and lime juice. Let sit in marinade while you make the avocado crema and preheat your grill.

STEP 2: MAKE CREMA

To a blender add all your avocado crema ingredients and blend until smooth.

STEP 3: GRILL SALMON

Heat your BBQ or indoor grill pan to 400 degrees F. Be sure to grease very well so salmon doesn’t stick. Place salmon, skin side up onto grill or grill pan and cook for 6-8 minutes. Use a spatula to carefully flip and cook for an additional 6-8 minutes. Your salmon is ready when it reaches an internal temp of 140 degrees F and flakes easily. Alternatively you can grill your salmon inside a foil pack for about 15 minutes for a minimal clean up method. Remove salmon from grill and let rest for a few minutes.

STEP 4: ASSEMBLE TACOS

While salmon is resting, carefully char your tortillas on the grill. Chop or shred your salmon into your charred tortillas and top with avocado crema and any other desired toppings.

Topping Suggestions

These salmon fish tacos taste delicious with just the avocado crema, however I do like to add a few other ingredients to help build them out. Here are some ideas:

Homemade salsa (or green salsa!) or even pico de gallo
Avocado or homemade guacamole if you want to double up on the avocado goodness!
Shredded cheddar cheese or pepper jack – cotija works great too!
Fresh lime juice or homemade hot sauce
Cilantro and/or sliced radishes
Sour Cream or Greek Yogurt
Fresh or frozen corn (thaw first) or even beans (black beans, refried beans etc…)
Jalapeno slices for a spicy kick! I love these pickled jalapenos.
Shredded red cabbage or other greens.

FAQs

Can I bake my salmon?

Absolutely! If you don’t have a grill or grill pan you can easily bake your salmon instead. Preheat your oven to 400 degrees. Place marinated salmon on a parchment-lined baking sheet and bake for 15-20 minutes or until cooked to desired doneness.

Does it matter what type of salmon I use?

No! You can use either farmed or wild caught salmon. Farmed salmon tends to be a bit milder in flavor while wild caught can be a bit richer but is also higher in minerals like zinc and iron. As far as varietals of salmon, King Salmon/Chinook, has a higher fat content, whereas Sockeye and Coho salmon are a bit lower in fat. There’s also Atlantic Salmon, which is always farmed. Wild caught is a bit more expensive but will result in a richer flavor of fish taco. Either works great so just pick what you desire or can afford.

Can I use a different fish?

You most certainly can but just note that cooking times will vary based on the fish you choose so adjust accordingly.

What type of tortillas should I use?

I personally like using corn tortillas with my tacos but you can easily use flour tortillas if you prefer. Just note that only corn tortillas are gluten-free, while flour tortillas are not.

Do I have to use the avocado crema?

No you don’t but I would recommend using some other topping suggestions above since your salmon tacos will end up a little bland otherwise.

Storage Instructions

Store grilled salmon in an airtight container in the fridge for up to 3 days. Reheat in microwave or on stove-top. You can also make the avocado crema in advance but note that with time it will oxidize and turn brown.

I would not recommend freezing this recipe.

More Delicious Taco Recipes

Grilled Salmon Tacos with Avocado Crema

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Author: Davida Lederle
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Grill
Cuisine: Mexican
Diet: Gluten Free

For the tacos:

1 lb skin-on salmon, cut into 4 even slices
2 tsp ground chili powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp salt
1/4 tsp black pepper
juice, 1 lime
8 soft corn tortillas
Extra toppings: cilantro, shredded cabbage, radishes, jalapenos etc…(see above for more suggestions)

For the avocado crema:

1 large ripe avocado
zest + juice, 1 lime
1 scallion, chopped (whites only)
1 garlic clove, minced
1/8 tsp cumin
1/8 tsp salt
1/4 cup water

Add your salmon skin side down in a large shallow baking dish and top with spices and lime juice. Let sit in marinade while you make the avocado crema and preheat your grill.
Heat your BBQ or indoor grill pan to 400 degrees F. Be sure to grease very well so salmon doesn’t stick.
To a blender add all your avocado crema ingredients and blend until smooth.
Place salmon, skin side up onto grill or grill pan and cook for 6-8 minutes.
Use a spatula to carefully flip and cook for an additional 6-8 minutes. Your salmon is ready when it reaches an internal temp of 140 degrees F and flakes easily.
Alternatively you can grill your salmon inside a foil pack for about 15 minutes for a minimal clean up method.
Remove salmon from grill and let rest for a few minutes. While resting, carefully char your tortillas on the grill.
Chop or shred your salmon into your charred tortillas and top with avocado crema and any other desired toppings.
Store leftovers in the fridge for up to 3 days but note that your crema may oxidize and turn brown over time.

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