Fish Taco Bowls Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
The Fish Taco Bowls Recipe centers on flaky chunks of whitefish seasoned with cumin, cayenne, chili powder, salt, and pepper, then baked to a tender finish with optional browning under a broiler. Accompanied by cilantro lime rice, the dish combines fresh purple cabbage, creamy diced avocado, juicy tomatoes, crisp red onion, and fragrant cilantro. Crumbled cotija cheese adds a salty, crumbly element while the homemade sauce of sour cream, mayonnaise, lime juice, garlic powder, and Sriracha offers a creamy, tangy, and mildly spicy complement to the fish and toppings.
The preparation balances baked fish and freshly prepared or reheated rice, allowing for a variety of textures from soft fish to crunchy cabbage and smooth avocado. Assembly is customizable, letting the diner create a personalized bowl with layers of flavor and contrast. The sauce enhances the overall taste with its cool creaminess and subtle heat.
This dish suits lunch or dinner and can be adapted with different rice or bean bases as noted in variations. Its components can be prepped ahead, making it convenient for casual eating or feeding a small group with minimal fuss.
The air fryer can be an alternative cooking method for the fish, making the process quicker and providing even cooking. If cotija cheese is unavailable, queso fresco or a Mexican cheese blend serves as a suitable substitute, and different grains can replace rice for variety and dietary needs.
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 cumin ground
- 1/2 tsp cayenne pepper
- 1/4 - 1/2 tsp chili powder or added to taste
- 1 tsp salt fine sea salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
Fish Taco Bowl Toppings:
- 3 cups rice or your favorite cooked rice or grain, with cilantro and lime
- 1 cabbage small, purple
- 2 avocado diced, medium
- 2 Roma tomato diced
- 1/2 red onion chopped
- 1/2 cilantro leaves chopped, bunch
- 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
- You can air-fry the fish at 400°F for 7-9 minutes, tossing halfway to cook evenly.
- Substitute cotija cheese with queso fresco or a Mexican cheese blend if unavailable.
- Use different grains like brown or white rice, quinoa, buckwheat, or cauliflower rice as alternatives.
- Add refried or black beans to enhance the protein and texture in the bowls.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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