Fish Taco Bowls Recipe

Name: Fish Taco Bowls Recipe
Total time: 30 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 1/2 lbs Whitefish (such as Cod, Halibut, Rockfish, or Tilapia, chopped in to bite-size chunks); 1/2 tsp ground cumin; 1/2 tsp cayenne pepper; 1/4 - 1/2 tsp chili powder (or added to taste); 1 tsp fine sea salt; 1/2 tsp black pepper; 1 Tbsp olive oil; 3 cups Cilantro Lime Rice (or your favorite cooked rice or grain); 1 small purple cabbage; 2 medium avocados (diced); 2 roma tomatoes (diced); 1/2 red onion (chopped); 1/2 bunch cilantro (leaves chopped); 4 oz cotija cheese (1 cup grated/crumbled); 1 lime (cut into 8 wedges to serve); 1/2 cup sour cream; 1/3 cup mayonnaise; 2 Tbsp lime juice (from 1 to 2 limes); 1 tsp garlic powder; 1 tsp Sriracha sauce (or added to taste)

Fish Taco Bowls are the deconstructed version of Fish Tacos - flaky well-seasoned fish over a bed of crisp fresh veggies and cilantro lime rice, and we could never leave out the drizzle of crema sauce that made our Fish Tacos so fabulous.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (17) 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Natasha's Kitchen

Ingredients

8 servings

1 1/2 lbs Whitefish (such as Cod, Halibut, Rockfish, or Tilapia, chopped in to bite-size chunks)
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 - 1/2 tsp chili powder (or added to taste)
1 tsp fine sea salt
1/2 tsp black pepper
1 Tbsp olive oil
3 cups Cilantro Lime Rice (or your favorite cooked rice or grain)
1 small purple cabbage
2 medium avocados (diced)
2 roma tomatoes (diced)
1/2 red onion (chopped)
1/2 bunch cilantro (leaves chopped)
4 oz cotija cheese (1 cup grated/crumbled)
1 lime (cut into 8 wedges to serve)
1/2 cup sour cream
1/3 cup mayonnaise
2 Tbsp lime juice (from 1 to 2 limes)
1 tsp garlic powder
1 tsp Sriracha sauce (or added to taste)

Steps

Prepare the Fish: Line a baking sheet with parchment paper. Add chopped fish to a mixing bowl, and drizzle with olive oil. Sprinkle on the seasonings: cumin, cayenne pepper, salt and pepper and gently toss to combine. Spread the fish out onto the prepared baking sheet. *Bake at 375 for 20 minutes. If you prefer more browning, broil for the last 3-5 minutes until browned and the internal temperature of the fish registers 145 ̊F. Set the fish aside until ready to assemble.
Prep the Rice: While the fish cooks, cook the cilantro lime rice (or reheat leftover rice on a skillet until crispy if that is what you’re using and cover to keep warm).
Make Taco Sauce: In a small bowl, combine the taco sauce ingredients and whisk until blended. Transfer to a squeeze bottle for easy serving.
To serve the taco bowls: Add rice to the bottom of the bowl then arrange your toppings as desired: cabbage avocado, tomato, onion, cilantro, cotija cheese followed by a generous drizzle of sauce. Serve with lime wedges for squeezing over the bowls.