Go Back
–+ servings
Fish Taco Bowl

Delicious Fish Taco Bowl: A Fresh, Flavor-Packed Delight

Experience a delicious Fish Taco Bowl— a gluten-free and low-carb twist on tacos packed with flavor and customizable toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1 lb Whitefish (Cod, Halibut, Rockfish, or Tilapia)
  • 1 tsp Ground Cumin
  • 1/2 tsp Cayenne Pepper Adjust to taste
  • 1 tsp Chili Powder Substitute with paprika if desired
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper Freshly ground preferred
  • 2 tbsp Olive Oil Can use avocado oil
For the Rice
  • 2 cups Cilantro Lime Rice Can substitute with quinoa or brown rice
For the Toppings
  • 1 cup Purple Cabbage Can substitute with green cabbage or lettuce
  • 2 pcs Avocados Can use guacamole as an alternative
  • 1 cup Roma Tomatoes Cherry tomatoes can be used instead
  • 1 small Red Onion Shallots or green onions are replacements
  • 1/4 cup Cilantro Omit if not preferred
  • 1/2 cup Cotija Cheese Feta cheese can substitute
For the Sauce
  • 1/2 cup Sour Cream Greek yogurt can be a healthier swap
  • 1/4 cup Mayonnaise Avocado can be a great alternative
  • 2 tbsp Lime Juice Freshly squeezed preferred
  • 1 tsp Garlic Powder Fresh garlic is an alternative
  • 1 tbsp Sriracha Sauce Adjust to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Medium bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F and line a baking sheet with parchment paper. Toss the whitefish with olive oil, ground cumin, cayenne pepper, chili powder, fine sea salt, and black pepper until evenly coated. Bake for 20 minutes until the fish flakes easily with a fork.
  2. While the fish is baking, prepare your cilantro lime rice according to package instructions, adding chopped cilantro, lime juice, and a pinch of salt.
  3. In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth and creamy. Transfer to a squeeze bottle for drizzling.
  4. Assemble your bowls starting with cilantro lime rice, then adding the flaky fish and a variety of toppings including purple cabbage, Roma tomatoes, avocado slices, red onion, and cilantro.
  5. Drizzle the homemade taco sauce over the bowls and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

For best results, ensure even cooking of fish and use fresh lime juice for rice.

Tried this recipe?

Let us know how it was!