Love healthy fish tacos? These delicious Fish Taco Bowls consist of the same deliciously bold flavors and they’re super easy to make!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
This summer, I have really been focused on making new recipes, trying new foods (aka more seafood and vegetarian), and including more grilling options in our meal plan each week. Living in Houston, it has been averaging 100 degrees lately, so I am definitely grateful for grilling and not having to heat up the kitchen!
Last week, I wanted something light tasting, healthy, and decided on these fishbowls. My hubby and I thoroughly enjoyed them, and even my kids liked theirs. This is the best fish because it’s seasoned perfectly and the flavors pair perfect together! This easy dinner idea is packed with protein and is quick to prepare!
Jump to:
Fish Taco Bowls Ingredients
- Chili powder
- Cumin
- Garlic powder
- Fresh cod fillets
- Salt and Pepper
- Red onion
- Red peppers
- Corn
- Black beans
- Cooked rice (or quinoa)
- Avocado
- Cilantro
- Fresh lime juice
*For exact measurements, see the full recipe card down below!
Fish Taco Bowls Directions
- In a small bowl, combine the chili powder, cumin, garlic powder, and some salt/pepper.
- Season cod fillets evenly and place on a preheated grill.
- Allow the fresh fish to cook several minutes on each side, or until opaque throughout and easily flaked. *You can also cook in a skillet with some olive oil.
- Remove fish from heat and set aside.
- In a large nonstick skillet, add a bit of olive oil and sauté onion, red pepper, and corn on medium heat for about 5 minutes.
- Add in the black beans and heat for an additional 2-3 minutes.
- To assemble the bowl, place rice/quinoa on the bottom of the serving bowl. Top with bean mixture, flaked fish, avocado slices, chopped cilantro, and some lime juice.
- Serve and enjoy!!
Origin of Fish Taco Bowls
It’s said fish taco bowls originated in Baja California, Mexico. Being along the coast, fishing and dishes with fish are expected. However, you’ll find fish bowls in other countries now—especially in the United States.
Fish Taco Bowls Variations
If you’re looking for fun ways to add more flourish or fun to your delicious fish rice bowl, consider these ideas:
- Sour cream: Add sour cream on top for an extra flourish—or any of your favorite taco toppings.
- Green onions: Add chopped green onions as another garnish option!
- Hot sauce: Love spicy fish taco bowls? Add a little hot sauce to spice things up even more!
- Tortilla chips: Add a side of chips to your bowl and use them to dip into the bowl instead of using a spoon!
- Taco seasoning: If you’re missing any of the spices required, you can also consider using taco seasoning as an alternative.
- Bell peppers: There are lots of veggies you can add to this bowl (although it’s hearty as it is). Chopped green bell peppers will add color and flavor to your dish!
- Pico de Gallo: Chop up fresh tomatoes or add Pico de Gallo as another topping choice!
- Brown rice: Instead of white rice, you can use brown. Or if you want to get really fancy, you can use cilantro lime cauliflower rice!
- Taco shell: Add crushed taco shells for a fun, crunchy topping.
Storing Leftover Fish Taco Bowls
Store leftovers in an airtight container and keep them in the fridge. They should last up to three to four days. However, the sooner eaten, the better!
More Easy Recipes for Fish Lovers
Here are a few of my favorite recipes all centered around fish! Which is your favorite?!
What do you think of these fish taco bowls? Let me know in the comments below! Also, don’t forget to tag me over on Instagram if you’ve made this recipe (or any of the others) so I can see what you’ve cooked up!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Fish Taco Bowls
Equipment
Ingredients
- 2 teaspoon chili powder
- 2 teaspoon cumin
- ½ teaspoon garlic powder
- 2-3 cod fillets
- Salt/Pepper
- 1 red onion chopped
- 1 red pepper chopped
- 1 cup corn
- 15 oz. black beans rinsed/drained
- 2 cups cooked rice or quinoa
- Avocado sliced
- Cilantro chopped
- 2 tbsp. lime juice
Instructions
- In a small bowl, combine the chili powder, cumin, garlic powder, and some salt/pepper.
- Season cod fillets evenly and place on preheated grill.
- Allow fish to cook several minutes on each side, or until opaque throughout and easily flaked. *You can also cook in a skillet with some olive oil.
- Remove fish from heat and set aside.
- In a skillet, add a bit of olive oil and sauté onion, red pepper, and corn for about 5 minutes.
- Add in the black beans and heat for an additional 2-3 minutes.
- To assemble fish bowl, place rice/quinoa on bottom of bowl. Top with bean mixture, flaked fish, avocado slices, chopped cilantro, and some lime juice.
- Serve and enjoy!!
Notes
Leave a Reply