Description
These Fish Taco Bowls are a healthy and flavorful twist on traditional fish tacos, served deconstructed over rice with fresh toppings and a zesty sauce.
Ingredients
Units
Scale
- 1 lb white fish fillets (such as cod or tilapia)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- 1 cup shredded red cabbage
- 1/2 cup corn kernels (fresh or thawed if frozen)
- 1/2 cup black beans, rinsed and drained
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp lime juice
- Lime wedges, for serving
Instructions
- Preheat oven to 400°F (200°C) or heat a skillet over medium heat.
- In a small bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Rub the seasoning mixture over both sides of the fish fillets.
- Bake fish for 12-15 minutes or cook in a skillet for 3-4 minutes per side, until fully cooked and flaky.
- While fish is cooking, prepare rice and toppings.
- In a small bowl, mix sour cream or Greek yogurt with lime juice for the sauce.
- Assemble bowls by layering rice, shredded cabbage, corn, black beans, and avocado.
- Top with pieces of cooked fish.
- Drizzle with lime sauce and sprinkle with fresh cilantro.
- Serve with lime wedges on the side.
Notes
- Use cauliflower rice for a low-carb version.
- Swap fish for shrimp or tofu if desired.
- Can be served warm or cold.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 60mg