Fish Taco Bowls
This easy Fish Taco Bowl recipe is our favorite way to enjoy fresh fish tacos in a simple to serve and simple to eat bowl. These healthy Fish Taco Bowls are full of taco-seasoned fish, the fresh flavors of pico de gallo, and the crunch of coleslaw mix. Enjoy this light and fresh taco bowl for weeknight dinners. It’s perfect for meal prepping lunches, too!
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Fish Taco Bowls are a fun twist on taco Tuesday, and a great way to use up leftover rice or leftover fish fillets. One of our favorite meals, these easy Fish Taco Bowls can even be used as a lean, tasty lunch. You can cook the rice ahead of time and add in the different components when you’re ready to eat.
There’s a ton of flavor in this healthy Fish Taco bowl recipe. There’s a ton of texture, too! Each bite is a mixture of savory and spice, soft and crunchy. The perfect balance of fresh cilantro, fresh pico de gallo, a green and red cabbage slaw, fresh lime juice, creamy avocado, and topped off with a delicious crema makes this the perfect healthy meal!
Fish Taco Bowls are highly customizable. Even though it has a lot of your favorite taco toppings that you’d find in traditional tacos, there’s a lot of room for experimentation. Ramp up the heat by adding in more fresh black pepper, cayenne pepper, or chili powder to make these truly spicy Fish Taco Bowls!
Why You’ll Love this Recipe:
Fresh and flavorful: Juicy, seasoned fish with crisp toppings and creamy sauce in every bite.
Quick and easy: Ready in about 30 minutes, perfect for weeknights.
Customizable: Swap toppings like corn, black beans, or cheese to fit your taste.
Balanced meal: Includes protein, carbs, healthy fats, and fresh veggies all in one bowl.
Better than takeout: A healthier, homemade version of a restaurant favorite.
Ingredients to Make Fish Taco Bowls:
- white fish. Cod, tilapia, or halibut all work well. Cut into cubes so they cook quickly and evenly. Pat dry before seasoning for better browning.
- olive oil. Helps the fish sear nicely in the skillet. Avocado oil is another good option for high-heat cooking.
- taco seasoning. Use homemade or store-bought. Adjust the amount to control spice level.
- cooked rice. A hearty base; white rice, brown rice, or even cauliflower rice all work.
- coleslaw. Adds crunch and freshness. Use a simple cabbage mix or make your own with shredded cabbage and carrots.
- pico de gallo. Brings brightness and acidity that balance the fish and sauce.
- avocados. Creamy cubes add healthy fats and smooth texture.
- cilantro. Adds a fresh herbal finish. If you’re not a fan, substitute parsley or green onions.
- sour cream, lime juice & hot sauce. Whisked together into a tangy, spicy taco sauce. Greek yogurt can be swapped for sour cream.
How to Make Fish Taco Bowls:
- Pat the fish dry with paper towels and cut into bite-sized cubes.
- In a bowl, toss the cubed fish with taco seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned fish cubes and cook for 6–8 minutes, turning occasionally, until golden and cooked through.
- In a small bowl, whisk together sour cream, lime juice, and hot sauce to make the creamy taco sauce.
- Assemble bowls by layering rice, coleslaw, pico de gallo, avocado, and fish.
- Drizzle with taco sauce and sprinkle with chopped cilantro before serving.
Recommended Equipment
Recipe Notes & Tips:
- Pat fish dry: Removing excess moisture helps the seasoning stick and ensures a good sear.
- Preheat skillet: Make sure the oil is hot before adding fish, this prevents sticking and gives a golden crust.
- Cook gently: Turn fish cubes carefully with tongs or a spatula so they don’t break apart.
- Taco seasoning control: For milder flavor, start with 2 tablespoons; for bolder flavor, use the full 3 tablespoons.
- Rice base: Warm rice before assembling bowls so it soaks up the taco sauce better.
- Make it lighter: Use cauliflower rice or quinoa as a base for a healthier option.
- Meal prep tip: Cook the rice, chop toppings, and mix the sauce ahead of time. Pan-fry the fish just before serving for best texture.
- Serving idea: Add sliced jalapeños, corn, or black beans for extra flavor and variety.
Serving Suggestions:
How to Store:
Refrigerator: Store fish, rice, and toppings separately in airtight containers for up to 3 days. This keeps everything fresh and prevents the rice from getting soggy.
Reheating: Warm the fish and rice in the microwave or in a skillet over medium heat. Add fresh toppings and sauce just before serving.
Freezer: Not recommended, as the fish and fresh toppings lose their texture once thawed.
FAQs:
Any mild white fish like cod, tilapia, mahi-mahi, or halibut works well.
Yes, just thaw completely and pat dry before seasoning and cooking.
The spice depends on the taco seasoning and hot sauce. Adjust to taste for mild or fiery bowls.
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Fish Taco Bowls
Ingredients
- 1 pound white fish
- 2 tablespoons olive oil
- 3 tablespoons taco seasoning
- 4 cups cooked rice
- 2 cups coleslaw
- 2 cups pico de gallo
- 2 avocados, cubed
- ¼ cup cilantro, chopped
- ½ cup sour cream
- 2 tablespoons lime juice
- 2 teaspoons hot sauce
Instructions
- Pat the fish dry with paper towels and cut into bite-sized cubes.
- In a bowl, toss the cubed fish with taco seasoning until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned fish cubes and cook for 6–8 minutes, turning occasionally, until golden and cooked through.
- In a small bowl, whisk together sour cream, lime juice, and hot sauce to make the creamy taco sauce.
- Assemble bowls by layering rice, coleslaw, pico de gallo, avocado, and fish.
- Drizzle with taco sauce and sprinkle with chopped cilantro before serving.
Notes
- Pat fish dry: Removing excess moisture helps the seasoning stick and ensures a good sear.
- Preheat skillet: Make sure the oil is hot before adding fish, this prevents sticking and gives a golden crust.
- Cook gently: Turn fish cubes carefully with tongs or a spatula so they don’t break apart.
- Taco seasoning control: For milder flavor, start with 2 tablespoons; for bolder flavor, use the full 3 tablespoons.
- Rice base: Warm rice before assembling bowls so it soaks up the taco sauce better.
- Make it lighter: Use cauliflower rice or quinoa as a base for a healthier option.
- Meal prep tip: Cook the rice, chop toppings, and mix the sauce ahead of time. Pan-fry the fish just before serving for best texture.
- Serving idea: Add sliced jalapeños, corn, or black beans for extra flavor and variety.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~520
Total Fat: 25g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 720mg
Total Carbohydrates: 50g
Dietary Fiber: 8g
Sugars: 6g
Protein: 28g
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