5 from 22 votes
Fish Taco Bowls Recipe
Fish Taco Bowls feature seasoned whitefish baked until tender, paired with cilantro lime rice and fresh toppings like shredded cabbage, avocado, tomato, red onion, and crumbled cotija cheese. A creamy lime-laced sauce with sour cream, mayonnaise, and a hint of Sriracha brings a balanced tang and mild heat that complements the fish and crisp vegetables. This assembly creates a textured, flavorful bowl that's ideal for personalized meals with simple, fresh ingredients.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
8
servings
Calories:
595 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Mexican, Tex-Mex
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 595
% 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.