Easy Fish Taco Bowls
Enjoy the vibrant flavors of fish tacos in a convenient bowl format. This super easy recipe features seasoned, flaky white fish served over a bed of rice with fresh toppings like shredded cabbage, creamy avocado, and zesty salsa. It's a healthy, quick, and satisfying meal perfect for a weeknight dinner.
1Ingredients
- 1.5 poundsWhite fish fillets (e.g., cod, tilapia)
- 2 tablespoonsOlive oil
- 1 teaspoonChili powder
- 1 teaspoonGround cumin
- 0.5 teaspoonSmoked paprika
- 0.5 teaspoonGarlic powder
- 0.5 teaspoonSalt
- 0.3 teaspoonBlack pepper
- 3 cupsCooked rice (brown or white)
- 2 cupsRed cabbage, shredded
- 2 mediumAvocados, diced
- 1 cupPico de gallo or salsa
- 2 mediumLimes, cut into wedges
- 0.3 cupFresh cilantro, chopped (optional)
2Instructions
- 1
Pat the fish fillets dry with paper towels. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Sprinkle this seasoning blend evenly over both sides of the fish fillets.
⏱ 5 min - 2
Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the seasoned fish fillets in the skillet. Cook for 3-5 minutes per side, depending on thickness, until the fish is opaque throughout and flakes easily with a fork.
⏱ 10 min - 3
While the fish cooks, prepare your bowls. Divide the cooked rice among four serving bowls.
⏱ 2 min - 4
Once the fish is cooked, gently break it into large flakes or chunks. Distribute the flaked fish evenly over the rice in each bowl.
⏱ 1 min - 5
Top each bowl with shredded red cabbage, diced avocado, and a generous spoonful of pico de gallo or salsa. Garnish with fresh cilantro, if using.
⏱ 2 min - 6
Serve immediately with lime wedges for squeezing over the bowls, adding a burst of fresh citrus flavor.
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