Fish Taco Bowls Recipe

Name: Fish Taco Bowls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 porsi
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) 👁️ 2 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.

Nutrition Facts (per serving)

595 kkal

Protein 28g (23%)

Carbs 72g (59%)

Fat 23g (18%)

Macronutrients

Calories59530% DV

Protein28g56% DV

Carbs72g24% DV

Fat23g35% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 4.975

Per Serving Rp 622/serving

🏠 Save ~Rp 9.950 compared to buying!

📋 Price Breakdown (20% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
Whitefish	0.5 lbs	-	-
ground cumin	0.5 tsp	Rp 70.000/kg	Rp 175
cayenne pepper	0.5 tsp	-	-
- 1/2 tsp chili powder	0.25	Rp 8.000/100g	Rp 2.000
fine sea salt	1 tsp	-	-
black pepper	0.5 tsp	-	-
olive oil	1 tbsp	-	-
Cilantro Lime Rice	3 cups	-	-
small purple cabbage	1	-	-
medium avocados	2	-	-
roma tomatoes	2	Rp 12.000/kg	Rp 2.400
red onion	0.5	-	-
bunch cilantro	0.5	-	-
cotija cheese	4 oz	-	-
lime	1	-	-
sour cream	0.5 cup	-	-
mayonnaise	0.3333333333333333 cup	-	-
lime juice	2 tbsp	-	-
garlic powder	1 tsp	Rp 8.000/100g	Rp 400
Sriracha sauce	1 tsp	-	-