This easy Fish Taco Bowl recipe has all the best flavors of our favorite fish tacos—flakey, seasoned fish, fresh toppings, and we topped it off with our famous fish taco sauce.

We’ve swapped the taco shell for a bed of cilantro lime rice. It’s fork-friendly and our new favorite way to celebrate Taco Tuesdays.

Best Fish taco bowl recipe for Taco Tuesday with Lime and a fork

This post may contain affiliate links. Read my disclosure policy.

Easy Fish Taco Bowl Recipe

At the end of a great Fish Taco night, you’ll find me putting the last of the toppings into a bowl, piling any leftover fish on top. I’m always just as excited for this mix of leftovers, which inspired these insanely delicious fish taco bowls.

The assembly couldn’t be easier and they are just as satisfying with the same flavor profile (and don’t forget the sauce!). I’m usually at 3 to 4 Tortillas before I’m satisfied with my fish taco intake, so swapping cilantro lime rice here actually makes this dish lower carb for me.

Fish Taco Bowl Recipe Video

See how quickly Natasha whips up this easy Fish Taco Bowl recipe! It’s all the crave-worthy flavors of fish tacos without the mess.

Ingredients for Fish Taco Bowls

You only need mild white fish, rice, and taco toppings to serve up these fresh Fish Taco Bowls. The toppings list can vary depending on your family’s favorites. For example, try swapping the tomatoes for fresh Pico de Gallo or Salsa or the diced avocados for my homemade Guacamole.

  • White Fish – We used cod, but you can easily substitute (see variations below). Fresh fish is best, but frozen-thawed fish works just fine.
  • Fish Taco Seasonings – cumin, cayenne pepper, chili powder, salt and pepper. You can also use Taco Seasoning.
  • Toppings for Fish Taco Bowls -cabbage, tomatoes, onions, cilantro, cotija cheese, and lime slices, feel free to choose your favorites
  • Crema Sauce – sour cream, mayo, lime juice, garlic powder and Sriracha
  • Cilantro Lime Rice – swap with any grain you prefer (see variations below).

Variations

Fish Taco Bowls are so flexible and can be made to fit your palate. Here are a few ways my family switches it up:

  • Fish – pick a mild flaky white fish such as cod, halibut, rockfish or tilapia.
  • Cheese – I love cotija for fish and shrimp tacos, but queso fresco works just as well since it’s crumbly. You can also use Mexican cheese mix.
  • Rice – swap the cilantro lime rice with brown or white rice, quinoa, buckwheat, cauliflower rice.
  • Beans – add refried or black beans to make your Fish Taco Bowl similar to a Chipotle Burrito Bowl or Taco Bell Power Bowl
Ingredients for Fish Taco Bowls including filet of white fish, olive oil, and Taco seasonings on a white plate

How to Buy Fresh Fish for Fish Taco Bowls

When buying fresh fish at the grocery store, look for these signs of freshness:

  • Mild smell—there shouldn’t be a strong fishy smell
  • Firm and white—pass on any filets with mushy parts or darkened areas
  • Ask the fishmonger —if you’re hesitant, ask what is fresh that day or what the fishmonger suggests

How to Make Fish Taco Bowls

Prep the toppings and sauce while the fish cooks to make these Fish Taco Bowls in just 30 minutes.

  • Prepare the Fish – Preheat the oven to 375°F, and then chop the fish fillets and add to a mixing bowl. Drizzle with olive oil and seasonings, and then spread the seasoned fish onto a lined baking sheet. Bake for 20 minutes. You can broil for the last 3-5 minutes for crispier edges.
    • To Cook fish in the Air Fryer: Add the seasoned fish to the air fryer basket and then air fry at 400 ̊F for 7-9 minutes, tossing halfway through.
How to make fish for fish tacos using seasonings and the air fryer
  1. Prep the Cilantro Lime Rice – cook the cilantro lime rice (or your desired grain) or reheat leftover rice in a skillet until crispy while the fish cooks.
  1. Make the Fish Taco Sauce – Mix the fish taco sauce ingredients (sour cream, mayo, lime juice, garlic powder, Sriracha) in a small bowl.
Sauce for Mexican Tacos using sour cream, mayo, Sriracha, lime juice and garlic powder
  1. Serve – Make the bowl by layering the elements: rice on the bottom, then toppings and fish, and then cotija cheese and a drizzle of sauce, or serve each ingredient in a bowl so everyone can build their own. Then, don’t forget lime wedges on the side.
How to make a fish taco bowl with Cilantro Lime Rice, avocado, cilantro, cabbage, tomatoes, cojita cheese and seasoned fish

How to Serve Fish Taco Bowls

These taco bowls are easier to eat and serve than traditional tacos. If you’re serving a crowd, place each element in a serving dish to allow guests to build their own, because it’s such a fun twist on taco night!

Pro Tip:

We use this handy squirt bottle to drizzle the Crema Sauce over the Fish Taco Bowl because it makes it easy to get the perfect amount and looks so pretty (we eat with our eyes first, after all).

Bottle of white Crema sauce for topping Mexican dishes

Make-Ahead

Each of the elements can be made and stored separately before serving. 

  • To Refrigerate: store the fish, sauce, toppings, and rice separately in air-tight containers in the fridge for up to 3 days. For the freshest color and flavor, I suggest cutting the avocado and tomato just before serving.
  • To Reheat and Serve: You can serve the fish chilled or reheat the fish carefully in the microwave or air fryer just until heated through. Rice can be reheated in a skillet or in the microwave.
Fish taco bowl with Crema sauce drizzled on top and a fork

Swap the tortillas for these easy Fish Taco Bowls this Taco Tuesday because they are a fun twist on a crowd favorite. In fact, you’ll love how easy it is to prepare and serve a satisfying, customizable dish in just 30 minutes!

More Taco Tuesday Recipes

After serving these Fish Taco Bowls, check out some of our favorite taco recipes for next week’s Taco Tuesday Menu.

HUNGRY FOR MORE? Subscribe to Natasha’s Newsletter and YouTube for meal-time inspiration and let’s connect on social! Follow us on Facebook, InstagramPinterest, and X for a peek behind the scenes of Natasha’s Kitchen.

Fish Taco Bowls Recipe

5 from 9 votes
Author: Natasha Kravchuk
Easy Fish Taco Bowl recipe using seasoned fish chunks, Cilantro Lime Rice, Crema Sauce, and taco toppings
Fish Taco Bowls are the deconstructed version of Fish Tacos – flaky well-seasoned fish over a bed of crisp fresh veggies and cilantro lime rice, and we could never leave out the drizzle of crema sauce that made our Fish Tacos so fabulous.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 8 servings

For the Fish:

  • 1 1/2 lbs Whitefish, such as Cod, Halibut, Rockfish, or Tilapia, chopped in to bite-size chunks
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/4 – 1/2 tsp chili powder, or added to taste
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil

Fish Taco Bowl Toppings:

  • 3 cups Cilantro Lime Rice, or your favorite cooked rice or grain
  • 1 small purple cabbage
  • 2 medium avocados, diced
  • 2 roma tomatoes, diced
  • 1/2 red onion, chopped
  • 1/2 bunch cilantro, leaves chopped
  • 4 oz cotija cheese, 1 cup grated/crumbled
  • 1 lime, cut into 8 wedges to serve

Fish Taco Sauce Ingredients:

Instructions

  • Prepare the Fish: Line a baking sheet with parchment paper. Add chopped fish to a mixing bowl, and drizzle with olive oil. Sprinkle on the seasonings: cumin, cayenne pepper, salt and pepper and gently toss to combine. Spread the fish out onto the prepared baking sheet. *Bake at 375 for 20 minutes. If you prefer more browning, broil for the last 3-5 minutes until browned and the internal temperature of the fish registers 145 ̊F. Set the fish aside until ready to assemble.
  • Prep the Rice: While the fish cooks, cook the cilantro lime rice (or reheat leftover rice on a skillet until crispy if that is what you’re using and cover to keep warm).
  • Make Taco Sauce: In a small bowl, combine the taco sauce ingredients and whisk until blended. Transfer to a squeeze bottle for easy serving.
  • To serve the taco bowls: Add rice to the bottom of the bowl then arrange your toppings as desired: cabbage avocado, tomato, onion, cilantro, cotija cheese followed by a generous drizzle of sauce. Serve with lime wedges for squeezing over the bowls.

Notes

*Air Fryer Instructions: cook the seasoned fish chunks in the air fryer basket at 400 ̊F for 7-9 minutes. Toss the fish halfway to ensure even cooking.
Variations:
  • Cheese – If you can’t find cotija, queso fresco works great since it’s crumbly. You can also use Mexican cheese mix.
  • Rice – try brown or white rice, quinoa, buckwheat, cauliflower rice.
  • Beans – add refried or black beans.

Nutrition Per Serving

595kcal Calories72g Carbs28g Protein23g Fat6g Saturated Fat6g Polyunsaturated Fat9g Monounsaturated Fat0.02g Trans Fat64mg Cholesterol619mg Sodium950mg Potassium7g Fiber5g Sugar1574IU Vitamin A72mg Vitamin C181mg Calcium3mg Iron
Nutrition Facts
Fish Taco Bowls Recipe
Amount per Serving
Calories
595
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
9
g
Cholesterol
 
64
mg
21
%
Sodium
 
619
mg
27
%
Potassium
 
950
mg
27
%
Carbohydrates
 
72
g
24
%
Fiber
 
7
g
29
%
Sugar
 
5
g
6
%
Protein
 
28
g
56
%
Vitamin A
 
1574
IU
31
%
Vitamin C
 
72
mg
87
%
Calcium
 
181
mg
18
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Tex Mex
Keyword: fish taco bowl, fish taco bowl recipe
Skill Level: Easy
Cost to Make: $$
Calories: 595
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

5 from 9 votes

Leave a Comment

Recipe Rating




Comments

  • Lindsey
    October 29, 2024

    Delicious 😋 used Ben’s original clintro lime rice for a faster cooking option

    Reply

  • Tammy
    October 6, 2024

    Can you use same sauce for chicken poke bowl. Thank you

    Reply

    • NatashasKitchen.com
      October 7, 2024

      Hi Tammy. Yes, the sauces, versatile, and I am sure can be used on things such as chicken Poke Bowls.

      Reply

  • Linda Noronha
    October 1, 2024

    I love this recipe however I am allergic to mayo what can I use in place
    I love watching your videos you make me smile

    Reply

    • NatashasKitchen.com
      October 2, 2024

      Hi Linda! Greek yogurt or more sour cream would likely be the next best thing to use.

      Reply

  • Lena
    September 21, 2024

    These were REALLY good!! Everyone devoured their meal and went for seconds. The different flavors and textures complimented each other beautifully.

    Reply

  • Lynn
    September 6, 2024

    This is delicious! I made it exactly as written, using cod. Thank you, Natasha!

    Reply

    • Natashas Kitchen
      September 6, 2024

      You’re welcome! I’m so happy you enjoyed it, Lynn!

      Reply

  • Kris
    September 2, 2024

    I love all your recipes and tips Natasha. I’d love to know where I could get the bowls that you use for these fish taco bowls and the Greek salad bowls 🙂

    Reply

    • Natasha's Kitchen
      September 2, 2024

      Thank you, Kris! I appreciate it. You can check my Amazon Affiliate Shop for the list of items that I use in the kitchen or at home.

      Reply

  • Reva
    August 12, 2024

    What a delightful new option to use our fresh caught pickerel/walleye (we’re in Canada). Took under 15 minutes in the oven with the most time spent assembling the toppings. This will be repeated by family members for sure.

    Reply

  • Masi
    August 10, 2024

    Hi Natasha, thank you for all wonderful food they are delicious and amazing 👏👏👏

    Reply

    • NatashasKitchen.com
      August 10, 2024

      You’re very welcome!

      Reply

  • FAYE
    August 10, 2024

    I made this last night and my husband said how good it was at least four times.

    Reply

    • Natashas Kitchen
      August 10, 2024

      I’m so happy to hear this was a hit!

      Reply

  • Ellie Grove
    August 9, 2024

    Our family loves fish bowls, especially this one! It has so much flavor and it tastes amazing every time we make them. They are perfect for lunches too!

    Reply

  • Kristyn
    August 9, 2024

    This bowl is so tasty!! Love using fish! It’s so filling & such a healthy option!

    Reply

    • Natashas Kitchen
      August 9, 2024

      I’m so happy you enjoyed that!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.