Fish Taco Bowl Recipe
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(9)
Ingredients
8 servings
- 1 1/2 lbs Whitefish, such as Cod, Halibut, Rockfish, or Tilapia, chopped into bite-size chunks
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 – 1/2 tsp chili powder, or added to taste
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 3 cups Cilantro Lime Rice, or your favorite cooked rice or grain
- 1 small purple cabbage
- 2 medium avocados, diced
- 2 roma tomatoes, diced
- 1/2 red onion, chopped
- 1/2 bunch cilantro, leaves chopped
- 4 oz cotija cheese, 1 cup grated/crumbled
- 1 lime, cut into 8 wedges to serve
- 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
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Preparation
Step 1
Prepare the Fish: Line a baking sheet with parchment paper. Add chopped fish to a mixing bowl, 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°F 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.
Step 2
Prep the Rice: While the fish cooks, prepare 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).
Step 3
Make Taco Sauce: In a small bowl, combine the taco sauce ingredients and whisk until blended. Transfer to a squeeze bottle for easy serving.
Step 4
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.
Step 5
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Chef's notes
*Air Fryer Instructions:
cook the seasoned fish chunks in the air fryer basket at 400°F for 7-9 minutes. Toss the fish halfway to ensure even cooking.
Variations:
Cheese – If you can’t find cotija, queso fresco works great since it’s crumbly. You can also use Mexican cheese mix.
Rice – try brown or white rice, quinoa, buckwheat, or cauliflower rice.
Beans – add refried or black beans.
