Fish Taco Bowls Recipe
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.
Ingredients
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:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp lime juice, from 1 to 2 limes
- 1 tsp garlic powder
- 1 tsp Sriracha sauce, or added to taste
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 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.
