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
Units
Scale
- 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