4.7 from 18 votes
Fish Taco Bowls Recipe
Delight in our Fish Taco Bowls, a perfect blend of crispy Mexican tilapia, fresh salsa, and hearty beans, ready to be customized with guacamole or cabbage for a personal twist and ready in 30 minutes!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 737 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 4 tilapia fillets cut into bite-sized pieces
- 1/3 c. all-purpose flour
- salt and pepper
- 1 tbsp. taco seasoning try making your own
- 1 tbsp. vegetable oil
- 1/2 c. chopped onion
- 1/2 c. chopped red yellow, or orange bell pepper
- 1/2 c. chopped green bell pepper
- 1 teaspoon cumin
- 1 tbsp. vegetable oil
- 2 c. Mexican rice
- 1 14 oz can Black Beans (or 1 lb. cooked black beans)
- 1 c. salsa
- 4 tablespoons crumbled cotija cheese
- 2 tbsp. chopped cilantro leaves
Instructions
- Rinse the tilapia pieces and pat dry with a paper towel. Combine the flour, salt, pepper, and taco seasoning in a pie plate or shallow dish. Lightly dredge the tilapia pieces through the flour, shaking off any excess back into the dish. Set aside.
- Heat 1 tbsp. vegetable oil in a cast iron skillet over medium-high heat. Once hot, add the onion, bell peppers, and cumin to the pan and cook, stirring occasionally, until browned and tender crisp. Remove from the skillet and set aside.
- Add another 1 tbsp. vegetable oil in the pan. Once hot, add the tilapia pieces in a single layer and cook for 2-3 minutes per side, until browned and cooked through (no longer translucent in the center).
- Set out four bowls, and layer 1/4 of the ingredients in each bowl in the following order: Mexican rice, black beans, fajita veggies, tilapia, salsa, cotija cheese, and cilantro leaves.
Cup of Yum
Notes
- Store the leftovers of your Fish Taco Bowl components separately in an airtight container in the refrigerator for up to 3-4 days. While you can freeze the cooked tilapia and vegetables for up to a month, the rice and beans may become overly soft upon thawing.
- Reheat the tilapia and vegetables in a skillet over medium heat until warmed through, and microwave the rice and beans with a splash of water to keep them moist.
Nutrition Information
Serving
1serving
Calories
737kcal
(37%)
Carbohydrates
123g
(41%)
Protein
36g
(72%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
68mg
(23%)
Sodium
949mg
(40%)
Potassium
847mg
(24%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
2243IU
(45%)
Vitamin C
69mg
(77%)
Calcium
169mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 737
% Daily Value*
| Serving | 1serving | |
| Calories | 737kcal | 37% |
| Carbohydrates | 123g | 41% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 68mg | 23% |
| Sodium | 949mg | 40% |
| Potassium | 847mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 2243IU | 45% |
| Vitamin C | 69mg | 77% |
| Calcium | 169mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.