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If you’re craving fish tacos, but want something that comes together in half the time, you need to add this Fish Taco Bowl to your dinner rotation.
This is a 30-minute dinner that really only takes 30 minutes. The only cooking required is the rice and the pan seared fish fillets, and you can chop all the toppings and make the tangy, creamy Cilantro Lime Crema while they cook.
You can use any white fish fillet of your choice for this recipe. I love to make this with haddock, pollock or basa, but any white fish that you like or have on hand is great here, fresh or frozen. This bowl would also be fantastic with shrimp instead of fish.
To me, the best part of any bowl is the toppings (especially cheese), so this one is fully loaded. Feel free to skip any toppings you don’t like, or add others of your choice. Jalapeños, radishes and lettuce would all work well here. Top everything off with the bright and tangy Cilantro Lime Crema that comes together in less than 5 minutes, and you’ve got a quick and easy flavor-packed dinner. It’s bright, crunchy, a little spicy, a little sweet and absolutely delicious.
30-Minute Fish Taco Bowl with Cilantro Lime Sauce
Equipment
- 1 large sauté pan or skillet
- 1 small blender or food processor
Ingredients
- ½ cup dry white rice
- 1 tbsp avocado oil, or avocado oil cooking spray
- 2 white fish fillets of choice, such as cod, haddock, basa or pollock, patted very dry
- 1 tsp Old Bay seasoning
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- 1 tsp freshly cracked black pepper
- ¾ tsp salt
- ½ cup low fat cheddar cheese, shredded (regular cheddar works great too)
- â…“ cup red onion, diced
- ½ cup mango, diced (fresh or frozen; see Note 1)
- 1 medium avocado, diced (about ½ cup)
Pico de Gallo
- ½ cup Roma tomato, diced
- ¼ cup cilantro, chopped
- 2 tbsp lime juice (about half a medium lime)
- Salt, to taste
Cabbage Lime Slaw
- 1 cup red cabbage, shredded or thinly chopped (see Note 2)
- 1 cup green cabbage, shredded or thinly chopped (see Note 2)
- 2 tbsp lime juice (about half a medium lime)
- Salt, to taste
Cilantro Lime Crema
- ¼ cup lime juice (about 1 medium lime)
- 2 tbsp pickled jalapeño juice, optional (see Note 3)
- ½ cup cilantro, leaves and stems
- 1 tsp chipotle chili powder
- â…” cup fat free plain Greek yogurt
- Salt, to taste
Instructions
- Cook the rice in a rice cooker or on the stovetop according to package directions
- Season the fish fillets on both sides with the spices
- Heat a large skillet over medium high heat then lightly spray with cooking spray
- Add seasoned fish fillets to the skillet and sear for 1 minute on each side, flipping carefully, then reduce heat to medium low and cook for 6-8 minutes or until cooked through and the internal temperature reaches 145℉
Pico de Gallo
- Combine all ingredients in a medium bowl and mix
Cabbage Lime Slaw
- Combine all ingredients in a large bowl and mix
Cilantro Lime Crema
- Blend all ingredients except the Greek yogurt until smooth
- Add the yogurt and stir (it will get too thin if you blend the yogurt)
- Assemble the bowl with the cooked rice, fish, cheese and all other toppings then drizzle with the cilantro lime crema and serve
Notes
Nutrition
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