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Fish Taco Bowl Recipe | CraftMyMeals | CraftMyMeals

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Recipes
Fish Taco Bowl

californiaeasynon-vegetariangluten-freenut-freesoy-free

kosher

high-protein

Fish Taco Bowl

Popularity

3.5

Taste Score:9/10

A vibrant and healthy bowl packed with seasoned, flaky fish, cilantro-lime rice, and a crunchy slaw. It's all the amazing flavors of a Baja fish taco, but served in a convenient and satisfying bowl.

Prep20m

Cook20m

Servings4

Serving:1 bowl

987 cal

Ingredients

For 4 servings

1.5 lb Cod Fillets (Or other firm white fish like mahi-mahi or tilapia)
2 tbsp Olive Oil (For cooking the fish)
1 tbsp Chili Powder
1 tsp Ground Cumin
1 tsp Paprika (Smoked or sweet paprika)
0.5 tsp Garlic Powder
1 tsp Salt (Divided use)
0.5 tsp Black Pepper (Freshly ground)
1.5 cup Long-Grain White Rice
3 cup Water (For cooking rice)
3 tbsp Lime Juice (Freshly squeezed, divided)
0.25 cup Cilantro (Freshly chopped, plus more for garnish)
1.5 cup Red Cabbage (Finely shredded)
1.5 cup Green Cabbage (Finely shredded)
0.5 cup Greek Yogurt (Plain, full-fat recommended)
15 oz Black Beans (One can, rinsed and drained)
1 cup Corn (Canned or frozen (thawed))
1 large Avocado (Sliced or diced)
1 medium Lime (Cut into wedges for serving)

Nutrition per Serving

987

Calories

65g

Protein

143g

Carbs

Instructions

1
Cook the Cilantro-Lime Rice
- Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 3 cups of water, and 0.5 tsp of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed.
- Remove the saucepan from the heat and let it stand, covered, for 10 minutes. Do not lift the lid.
- After resting, fluff the rice with a fork. Gently stir in 2 tbsp of fresh lime juice and 1/4 cup of chopped cilantro.
2
Prepare the Slaw and Lime Crema
- While the rice is cooking, prepare the toppings. In a medium bowl, combine the shredded red and green cabbage. Set aside.
- In a small bowl, whisk together the Greek yogurt, the remaining 1 tbsp of lime juice, and a pinch of salt.
- Add 1-2 tablespoons of water, one at a time, and whisk until the crema reaches a smooth, drizzling consistency.
3
Season and Cook the Fish

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About This Fish Taco Bowl Recipe

A vibrant and healthy bowl packed with seasoned, flaky fish, cilantro-lime rice, and a crunchy slaw. It's all the amazing flavors of a Baja fish taco, but served in a convenient and satisfying bowl.

This california recipe takes 40 minutes to prepare and yields 4 servings. At 987.46 calories per serving with 64.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.

19g

Fat

Fiber25g

Sodium771mg

Potassium3002mg

Phosphorus963mg

Know more about our calculations

Pat the cod fillets completely dry with paper towels. This is crucial for getting a good sear.

In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, the remaining 0.5 tsp of salt, and black pepper.

Rub the spice mixture evenly over all sides of the fish fillets.

Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat. The oil should shimmer before you add the fish.

Carefully place the seasoned fillets in the hot skillet. Cook for 3-5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Remove the fish from the skillet and let it rest for a minute before gently flaking it into bite-sized pieces.

Assemble the Fish Taco Bowls

Divide the warm cilantro-lime rice evenly among four bowls to create a base.
Top the rice with the flaked fish, a generous portion of the cabbage slaw, rinsed black beans, and corn.
Add the sliced or diced avocado to each bowl.
Drizzle generously with the lime crema, garnish with extra fresh cilantro, and serve immediately with lime wedges on the side for squeezing.

Pro Tips

1For the best sear, ensure your fish fillets are completely dry before seasoning and the pan is properly preheated.
2Don't overcrowd the pan when cooking the fish. Cook in batches if necessary to ensure each fillet cooks evenly.
3To save time, use a bag of pre-shredded coleslaw mix.
4For meal prep, store each component (rice, fish, slaw, beans, crema) in separate airtight containers in the fridge. Assemble just before serving.
5Rinsing the rice before cooking removes excess starch, resulting in fluffier, more distinct grains.
6Feel free to add other toppings like pico de gallo, pickled red onions, or crumbled cotija cheese for extra flavor and texture.

Recipe Variations

Spicy Version

Add 1/4 tsp of cayenne pepper to the fish spice rub and finely dice a jalapeño to mix into the slaw or use as a topping.

Different Grains

Substitute the white rice with quinoa or brown rice for a different texture and added nutrients. Adjust cooking time and water ratio accordingly.

Protein Swap

This recipe works wonderfully with shrimp or chicken instead of fish. Adjust cooking times as needed.

Creamy Avocado Dressing

Instead of lime crema, blend the avocado with the Greek yogurt, lime juice, and cilantro for a creamy, all-in-one dressing.

Health Benefits

✨

Lean Protein Powerhouse

Cod is an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.

✨

Rich in Omega-3 Fatty Acids

Fish like cod provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.

✨

High in Dietary Fiber

With black beans, corn, and cabbage, this bowl is loaded with fiber. Dietary fiber aids in digestion, helps maintain stable blood sugar levels, and contributes to a healthy gut microbiome.

✨

Packed with Vitamins and Minerals

The variety of fresh ingredients like avocado, lime, and cilantro provides a wide range of essential vitamins and minerals, including Vitamin C, potassium, and B vitamins, which support overall immunity and energy levels.

Frequently Asked Questions

How many calories are in one Fish Taco Bowl?

Each serving of this Fish Taco Bowl contains approximately 650-750 calories, depending on the exact size of the avocado and fish fillet. It's a well-balanced meal with a good mix of protein, carbs, and healthy fats.

Is the Fish Taco Bowl healthy?

Yes, this bowl is very healthy. It's packed with lean protein from the cod, healthy fats from avocado and olive oil, complex carbohydrates from rice, and plenty of fiber and vitamins from the beans, corn, and cabbage.

Can I make this recipe gluten-free?

This recipe is naturally gluten-free as it does not contain any wheat, barley, or rye. Always double-check the labels on your spices and canned goods to ensure they are certified gluten-free if you have a severe allergy.

What other types of fish can I use?

Any firm white fish works well. Great alternatives to cod include mahi-mahi, tilapia, halibut, or red snapper. You can even use salmon for a richer flavor and more omega-3s.

How should I store leftovers?

For best results, store the components in separate airtight containers in the refrigerator. The fish, rice, and beans will last up to 3 days. The slaw and crema are best fresh but can be stored for up to 2 days. Assemble just before eating.

Can I grill the fish instead of pan-searing?

Absolutely! Grilling is a fantastic option. Preheat your grill to medium-high, oil the grates well, and grill the fish for 3-5 minutes per side until cooked through. This will add a delicious smoky flavor.