Fish Taco Bowls Recipe
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
595 kcal
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Course
Main Course, Lunch, Dinner
Fish Taco Bowls Recipe
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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.
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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 Information
Show Details
Calories
595kcal
(30%)
Carbs
72g
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
64mg
(21%)
Sodium
619mg
(26%)
Potassium
950mg
(27%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
1574IU
(31%)
Vitamin C
72mg
(80%)
Calcium
181mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbs | 72g | |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 619mg | 26% |
| Potassium | 950mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 1574IU | 31% |
| Vitamin C | 72mg | 80% |
| Calcium | 181mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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