Fish Taco Bowls

Grey ceramic bowl with rice, cilantro and fish. Avocado slices and a silver fork.

5 from 8 votes

Perfectly spiced Fish Taco Bowls are nutritious, delicious and ready in under 25 minutes. Light, savory and a new family favorite.

Prep Time10

Cook Time20

Course: dinner, Main Course

Cuisine: Mexican

Diet: Gluten Free

Servings:

Author: Bailey

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

*any long grain rice, basmati or jasmine will work

*any firm white fish will work, tilapia, cod or halibut

*plain greek yogurt will also work in place of the sour cream

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

Pickled Onions:

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

Pack the onions in a jar that has a lid. Simmer all other ingredients together for about 5 minutes, let it cool for 3 minutes, pour over the onions in the jar, seal the jar and let the onions sit for an hour or up to 24 hour.

Nutrition