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Perfectly spiced Fish Taco Bowls are nutritious, delicious and ready in under 25 minutes. Light, savory and a new family favorite.
Table of Contents
Why You Need To Try These Fish Taco Bowls
These bowls are perfectly seasoned. They have flavor packed in every bite, the fish is seasoned expertly, the sauce is so zesty and fresh and the pickled onions really top things off.
These bowls are made with easy cilantro lime rice, giving them multiple levels of delicious flavors. They are made with white fish, cod, so they are affordable and a little lighter. You will love these fish taco bowls. You should also consider my Mediterranean Fish Bake for another white fish recipe! Chicken Crunch Wrap Supreme will also be a new family favorite if you want a good chicken recipe!
Ingredients Needed
Fish. I like to use cod, I find great deals on it typically. Really any firm white fish will work well for this dish.
Pickled Onions. I like to make my own, they are SO easy. I will leave my typical recipe below in the recipe card. They take about 5 minutes to make and 20 minutes to start pickling.
Seasonings. Cumin, salt, paprika, chili powder, cayenne pepper, onion powder.
Cotija Cheese. This is my favorite cheese on these bowls, it’s creamy good!
All other ingredients and measurements can be found in the recipe card below.
Recipe Substitutes
Cod. You can use Haddok, Tilapia or any other white fish you prefer. Additionally, shrimp will work great as well.
Rice. Use any long grain white rice. You can make this low carb by using cauliflower rice.
Sour Cream. I prefer sour cream because it adds a nice little tang to the sauce. You can also use plain greek yogurt. Mayo will also work fine, it will just be a bit more tangy.
Beans. I love black beans for this recipe. You can also use pinto beans if needed.
Steps To Make This Recipe
Step One. If making your own pickled onions, make them ahead of time (see notes)! Start the cook on the rice, follow the instructions on the rice package. Typically it takes 20 minutes to cook. Prepare the rest of the recipe while rice cooks. Once rice is finished, add lime juice, oil and cilantro, fluff the rice and set aside with lid on until ready to serve (photo 2).
Step Two. White the rice is being made, prepare the Jalapeño lime crema. Add all the sauce ingredients (Jalapeño, oil, sour cream, lime, cilantro, garlic, seasonings) into a small blender and blend well until. Pour the sauce into a bowl and set aside.
Step Three. Once the sauce is made, cook the fish. In a small bowl, mix all the seasonings together. Heat a skillet on medium/high heat with oil, rub the seasoning over both sides of the fish. Add fish to the hot skillet, cook for about 4 minutes on each side or until the fish is flaky and cooked through (photo 3). Let it rest a minute while you prepare the black beans.
Step Four. Rinse and drain the beans, add the beans to a microwave safe bowls and warm for about 1-2 minutes. Assemble the bowls, add rice, beans, pickled onions, avocado slices, seasoned fish, cotija and drizzle a heavy amount of Jalapeño crema over the bowls. Enjoy!
Recipe FAQs
Common choices include cod, tilapia, mahi-mahi, or even shrimp. The best fish for your bowl depends on your personal preference.
You can prepare some components in advance, such as chopping vegetables and making the sauce. However, it’s best to cook the fish and assemble the bowl just before serving to maintain freshness and texture.
Recipe Tips
Add Optional Crunch. A sprinkle of crushed tortilla chips or pumpkin seeds can add a satisfying crunch to your fish taco bowl.
Serve Immediately. Fish taco bowls are best when served fresh and hot. Assemble the bowls just before serving to ensure the best taste and texture.
Additional Fish Taco Toppings. Top your bowl with cherry tomatoes, avocado, red onion, bell pepper, cabbage, jalapeños and any other faves of choice.
Other Taco Inspired Recipes
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Fish Taco Bowls
Equipment
- large skillet
- small blender or food processor for the sauce
- sharp knife
Ingredients
Cilantro Lime Rice
- 1 cup long grain rice, uncooked
- 2 garlic clove, minced
- 2-3 Tbsp fresh lime juice , about one lime
- ½ tsp salt
- ¼ cup fresh cilantro, chopped
Seasoned Fish
- 1 lb cod filets, *see notes
- ½ tsp cumin
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp salt
- 1 Tbsp olive oil
Bowls
- 1 15 oz can black beans, rinsed and drained
- 1 avocado, sliced
- 5 Tbsp cotija cheese, crumbled
- 4 Tbsp pickled onions , *see notes
Jalapeño Lime Crema
- ½ cup sour cream , *see notes
- ½ cup cilantro
- 1 jalapeño, seeds and ribs removed
- 2 garlic cloves
- 2-3 Tbsp fresh lime juice , about 1 lime
- 2 Tbsp water, to thin out the sauce, use more if needed
- ¼ tsp onion powder
- ¼ tsp cumin
- ¼ tsp chili powder
- ½ tsp salt
Instructions
- If making your own pickled onions, make them ahead of time (see notes)! Start the cook on the rice, follow the instructions on the rice package. Typically it takes 20 minutes to cook. Prepare the rest of the recipe while rice cooks. Once rice is finished, add lime juice, and cilantro, fluff the rice and set aside with lid on until ready to serve.
- While the rice is being made, prepare the jalapeño lime crema. Add all the ingredients into a small blender and blend well until. Pour the sauce into a bowl and set aside. If you want to thin the sauce more, add 1 Tbsp of water and whisk at a time until desired consistency is reached.
- Once the sauce is made, cook the fish. In a small bowl, mix all the seasonings together. Heat a skillet on medium/high heat with oil, rub the seasoning over both sides of the fish. Add fish to the hot skillet, cook for about 4 minutes on each side or until the fish is flaky and cooked through. Let it rest a minute while you prepare the black beans.
- Rinse and drain the beans, add the beans to a microwave safe bowls and warm for about 1-2 minutes. Assemble the bowls, add rice, beans, pickled onions, avocado slices, seasoned fish, cotija and drizzle a heavy amount of crema over the bowls. Enjoy!
Notes
- 1 medium red onion, very thinly sliced
- ½ cup water
- ¼ cup distilled white vinegar
- ¼ cup apple cider
- 1 ½ tablespoons maple syrup ½ teaspoons salt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you! This recipe really hit the spot and is a keeper.
This was very easy to make. A huge win for my family with several picky eaters. Thank you we love your recipes and make them weekly.
So happy to hear this ❤️❤️
Love how quickly this is to make. It’s on the weekly rotation going forward. Thank you!
I came across this recipe on my instagram. I am so happy I did! Everything turned out delicious! Easy to follow and definitely a keeper!
Made this tonight and it was outstanding! My triplet teenage girls devoured it!! Great recipe and easy to follow!! Can’t wait to try more of yours!