Fish Taco Bowls
These Fish Taco Bowls are an easy, flavor-packed way to enjoy everything you love about fish tacos in a simple bowl format.
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.
Nutrition
Notes
- Pat the fish dry: Removing excess moisture helps the seasoning stick and allows the fish to brown instead of steam.
- Don’t overcrowd the pan: Cook the fish in a single layer so it cooks evenly and develops a light golden exterior.
- Cook gently: Turn the fish pieces carefully to keep them from breaking apart as they cook.
- Taste the sauce: Adjust the lime juice or hot sauce to balance tang and heat to your preference.
- Serving Suggestions: Serve these with tortilla chips on the side or pair them with recipes like Mexican Coleslaw or Mexican Street Corn Dip for a casual, mix-and-match meal.
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