Fish Taco Bowls

Why You’ll Love This Recipe
Fish Taco Bowls are a fresh, flavorful, and healthy twist on classic fish tacos—without the tortilla. Packed with seasoned fish, vibrant slaw, rice, and your favorite toppings, they’re easy to customize and perfect for meal prep or quick weeknight dinners. With a balance of crunch, spice, and creaminess, these bowls are both satisfying and nutritious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

white fish fillets (like cod, tilapia, or mahi-mahi)olive oillime juicechili powdercuminpaprikagarlic powdersalt and peppercooked white or brown ricepurple cabbage (shredded)carrots (shredded)fresh cilantro (chopped)avocadosour cream or Greek yogurthot sauce or salsa

directions

Preheat your oven to 400°F (200°C) or heat a skillet over medium heat.

In a bowl, whisk together olive oil, lime juice, chili powder, cumin, paprika, garlic powder, salt, and pepper.

Coat the fish fillets with the seasoning mixture and let them marinate for 10-15 minutes.

Cook the fish by baking for 12-15 minutes or pan-searing for about 3-4 minutes per side until flaky and cooked through.

While the fish cooks, prepare your bowls by layering cooked rice, shredded cabbage, and carrots.

Once the fish is done, flake it into bite-sized pieces and add to the bowls.

Top with avocado slices, chopped cilantro, a drizzle of sour cream or Greek yogurt, and hot sauce or salsa as desired.

Serve immediately.

Servings and timing

This recipe yields approximately 4 bowls.
Preparation time: 15 minutes
Cooking time: 15 minutes
Assembly time: 5 minutes
Total time: 35 minutes

Variations

Use cauliflower rice for a low-carb version.
Swap the fish for shrimp, grilled chicken, or tofu.
Add black beans or corn for extra texture and flavor.
Use a creamy chipotle sauce or cilantro-lime dressing instead of sour cream.
Top with pickled onions or jalapeños for a tangy kick.

storage/reheating

Store each component separately in airtight containers in the refrigerator for up to 3 days.
Reheat the fish and rice in the microwave or on the stovetop before assembling.
Avoid reheating avocado and slaw; add fresh before serving.

FAQs

Can I use frozen fish?
Yes, just make sure to fully thaw and pat dry before seasoning and cooking.

What type of fish works best?
Mild white fish like cod, tilapia, or mahi-mahi hold up well and absorb flavors nicely.

Are Fish Taco Bowls spicy?
They have a mild heat, but you can adjust the spice level with more or less chili powder or hot sauce.

Can I make this dairy-free?
Yes, substitute dairy-free yogurt or use an avocado-based sauce.

Is this meal gluten-free?
Yes, as long as you check that your seasonings and toppings are gluten-free.

Can I prep this ahead of time?
Absolutely—cook the components in advance and assemble when ready to eat.

How can I make it more filling?
Add beans, extra rice, or roasted sweet potatoes.

What can I use instead of rice?
Quinoa, cauliflower rice, or couscous are great alternatives.

Do I need to marinate the fish?
It adds flavor, but if you’re short on time, even a 5-minute marinade helps.

Can I grill the fish?
Yes, grilling adds a smoky flavor—just be sure to use a grill-safe fish or foil.

Conclusion

Fish Taco Bowls are a flavorful and customizable dish that brings together all the best parts of fish tacos in a convenient bowl format. Whether you’re looking for a quick meal or prepping ahead for the week, these bowls deliver freshness and satisfaction every time.

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