Fish Taco Bowls are a flavorful, deconstructed twist on classic fish tacos. Featuring seasoned fish, fresh veggies, rice, and zesty toppings like lime crema or avocado, they’re a healthy, customizable meal perfect for weeknights or meal prep.
Why You’ll Love This Recipe
- A quick and nutritious weeknight dinner
- Packed with bold, fresh flavors
- Customizable with your favorite toppings
- Naturally gluten-free
- Great for meal prep or lunch bowls
- Perfect balance of protein, fiber, and healthy fats
- Kid- and family-friendly
- Lower in carbs if served with greens instead of rice
- Light and satisfying
- Easy to scale for a crowd
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- white fish fillets (e.g., cod, tilapia, mahi-mahi)
- olive oil
- chili powder
- cumin
- smoked paprika
- garlic powder
- salt and pepper
- lime juice
- cooked rice (or quinoa or cauliflower rice)
- shredded cabbage
- avocado or guacamole
- pico de gallo or salsa
- cilantro
- optional: black beans, corn, pickled onions, cheese
- creamy dressing or lime crema (yogurt, lime juice, garlic, salt)
Directions
- Season the Fish:
Mix chili powder, cumin, paprika, garlic powder, salt, and pepper. Coat fish fillets with olive oil and rub in the seasoning. - Cook the Fish:
Heat a skillet over medium heat. Cook the fish for 3–4 minutes per side, or until cooked through and flaky. Squeeze fresh lime juice over the top. - Assemble the Bowls:
Start with a base of cooked rice. Top with shredded cabbage, avocado, pico de gallo, and cooked fish. - Add Extras:
Add black beans, corn, or pickled onions if using. Drizzle with lime crema or your favorite dressing. Garnish with cilantro and a wedge of lime.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Grain-Free: Use a base of shredded lettuce or greens instead of rice.
- Spicy: Add hot sauce, jalapeños, or chipotle crema.
- Different Protein: Swap the fish with shrimp, grilled chicken, or tofu.
- Vegan Option: Use plant-based protein like tofu or tempeh and skip the crema.
- Low-Carb: Serve with cauliflower rice and extra greens.
Storage/Reheating
- Storage: Keep components in separate airtight containers in the fridge for up to 3 days.
- Reheating: Reheat the fish and rice gently in a skillet or microwave.
- Note: Assemble just before serving for the best texture and freshness.
FAQs
What kind of fish works best?
Mild white fish like cod, tilapia, or mahi-mahi works well. Salmon also makes a great option.
Can I use frozen fish?
Yes, just thaw it completely and pat it dry before seasoning and cooking.
How do I keep the fish from falling apart?
Handle gently and don’t overcook. Flip carefully using a fish spatula.
What can I use instead of rice?
Quinoa, cauliflower rice, or shredded lettuce all make great low-carb options.
Is this recipe gluten-free?
Yes, as long as you use gluten-free ingredients and check spice labels.
Can I make this ahead?
Yes! Cook the components and store separately. Assemble the bowl just before eating.
What’s a good sauce for this?
Try a simple lime crema, avocado dressing, or chipotle mayo.
Can I use leftover fish?
Absolutely! Gently reheat or serve cold on top of the bowl.
How spicy is this recipe?
It’s mild to moderate. Adjust the chili powder or add hot sauce if you like more heat.
What’s a good dairy-free crema alternative?
Use a dairy-free yogurt or blend avocado with lime juice and garlic for a creamy topping.
Conclusion
Fish Taco Bowls are a fresh, flavorful, and flexible way to enjoy all the goodness of fish tacos in a wholesome bowl format. Perfect for busy nights or weekend meal prep, these bowls are sure to become a go-to favorite packed with vibrant textures and zesty flavor.
Print
Fish Taco Bowls
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 bowls 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
- Diet: Gluten Free
Description
Fish Taco Bowls are a vibrant and healthy meal featuring seasoned fish, rice, fresh toppings, and a zesty sauce — all the flavors of fish tacos in a convenient bowl format.
Ingredients
- 1 lb white fish fillets (like cod, tilapia, or mahi mahi)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 cup shredded lettuce
- 1 cup chopped tomatoes
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
Instructions
- Preheat oven to 400°F (200°C) or heat a skillet over medium heat.
- Pat fish dry and rub with olive oil, then season with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Bake fish for 10–12 minutes or cook in skillet for 3–4 minutes per side, until opaque and flaky.
- While the fish cooks, prepare rice and chop all vegetables.
- In a small bowl, mix sour cream (or Greek yogurt), lime juice, and hot sauce to make the sauce.
- Assemble bowls with a base of rice, topped with lettuce, tomatoes, avocado, onion, and pieces of cooked fish.
- Drizzle with sauce and sprinkle with cilantro. Serve with lime wedges if desired.
Notes
- Use your favorite taco toppings like corn, black beans, or cheese.
- Substitute with shrimp or tofu for a different protein option.
- Great for meal prep — store components separately and assemble before eating.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg