Fish tacos are one of my favorite tacos! I’ve been eating them for probably 15+ years now and have tried my fair share of them from Delaware, San Diego, and Hawaii to name a few. Today we are taking some of my favorite aspects and turning them into a fish taco bowl!
These fish tacos bowls are simple to make and are totally customizable. I added some of my favorite fish taco ingredients and toppings, but if you don’t like something or have a favorite taco topping, feel free to change them up!
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They are the perfect light and refreshing meal, while still being super satisfying. Serve them with some tortilla chips and a spicy margarita if you feel fancy and enjoy!
Fish taco bowl highlights
- macro-balanced with protein, carbs, healthy fats, and some fiber
- relatively easy to make – there are a few steps in these taco bowls, but it mostly involves chopping. Once everything is prepping, you just need to mix a few things together and cook your fish.
- customizable – change up the toppings or seafood to your liking or what you have on hand. You really can’t go wrong!
Are fish tacos healthy?
Fish tacos can be a great addition to a healthy diet. They are full of protein for the fish, healthy fats from toppings like avocado and sauce, veggies, and carbohydrates from tortillas or rice depending on if you do a taco or bowl. Although, a lot of times, fish tacos can be fried, which can add on more calories and fat. It’s important to be mindful of the sauce you are picking and how the fish is prepared.
Ingredients
- mahi mahi – a neutral white fish
- taco seasoning – a mix of chili powder, garlic powder, cumin, paprika, and cayenne pepper for seasoning the fish
- white rice
- cabbage
- quick pineapple salsa – made with pineapple, avocado, red onion, jalapeño, lime juice, and cilantro
- fish taco sauce – a mix of sour cream, lime juice, and cilantro
- olive oil
- salt and pepper
- optional toppings – cilantro, lime wedges, diced tomatoes…
How to make fish taco bowls
- Cook your rice. First, start off by cooking your rice according to the package. I prefer the instant pot method as it does the work for you, but the stovetop works just as well. Once done and slightly cooled, stir in some cilantro and salt.
- Make your salsa. Add the pineapple, avocado, red onion, jalapeno, lime juice, cilantro, and salt and pepper to a small bowl and mix well to combine. Set aside.
- Cook your fish. Pat dry fish fillets and coat in taco seasoning, dividing evenly. Heat a medium skillet over medium heat and add oil. Add fish, cook for 3 mins, flip, and cook for another 2-3 mins depending on thickness.
- While the fish cooks, make your fish taco sauce. Add sour cream, lime juice, cilantro, and pepper to a small bowl and mix well to combine.
- Assemble the bowls. Divide cabbage, rice, and salsa between two bowls. Top each bowl with a filet of fish and your sauce.
- Enjoy! Top with any additional toppings and enjoy.
What kind of fish is best for fish tacos?
White fish is usually used in fish tacos because it is neutral in taste, flakey when cooked right, easy to make, and not too expensive. Since it is mild, it pairs well be bold flavors and is perfect for tacos. Some commonly used fish are mahi mahi, cod, tilapia, snapper, and halibut.
Fish taco sauce
Fish taco sauce can vary from region and style of taco, but it is essential. For these fish taco bowls, we are making a quick and healthy cilantro lime sauce, similar to a lime crema. It is made from sour cream, lime juice, cilantro, and black pepper and is quickly made by just mixing everything together by hand. The sour cream adds a perfect coolness and a little richness to complement spiced fish and the tangy pineapple salsa.
Meal prep
If looking to meal prep these, I would suggest prepping the components and waiting to cook the fish when you are ready to eat. This will save about 10-15 minutes and all you have to do is cook your fish and assemble it. To meal prep:
- make your rice – store it in the fridge and when ready to eat, heat it up and mix in your cilantro
- make your pineapple salsa – store in the fridge in a tightly sealed bowl. The avocado will slightly brown the longer it sits, but the flavor will still be there.
- mix together your cilantro lime sauce – store in the fridge in a tightly sealed glass jar
Substitutions and additions
Here are some easy substitutions for this recipe:
- mahi mahi – tilapia, cod, or halibut will work if you would like to use a white fish. Shrimp or salmon will work!
- taco seasoning – store-bought or homemade will work
- white rice – cauliflower rice will work for a low-carb option.
- pineapple salsa – mango salsa would be a great substitute or you can use your favorite store-bought variety, either fresh or jarred.
- olive oil – any kind of neutral-tasting oil will work
- fish taco sauce – greek yogurt or mayo will work instead of sour cream. Feel free to sub in your favorite sauce as well. I love using chipotle mayo too to change it up and add a little spice.
And here are some additions – make these fish taco bowls your own!
- diced tomatoes
- black beans or pinto beans
- cheese – a little sprinkle queso fresco or cotija would be delicious
- grilled or charred corn
More healthy seafood recipes
- salmon poke bowl
- shrimp rice noodles with peanut butter sauce
- mahi mahi burgers with chipotle mayo & cabbage slaw
- shrimp fajitas
- whole30 fish taco bowls
- grilled cilantro lime shrimp skewers
If you love quick and easy healthy recipes, check out our free 30-Minute Meals Recipe Book!
Fish Taco Bowl
ingredients
Cilantro Rice
- 2 cups cooked white rice (9 ounces)
- 1 tablespoon chopped cilantro
Pineapple Avocado Salsa
- 3/4 cup diced pineapple (115 grams)
- 1/2 cup diced avocado (70 grams)
- 1/3 cup diced red onion (40 grams)
- 2 tablespoons diced jalapeno (15 grams)
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- salt and pepper, to taste
Blackened Fish
- 2 fillets mahi mahi (about 5 ounces each)
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
Cilantro Lime Sauce
- 3 tablespoons sour cream
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- pepper, to taste
For the bowls
- 3 cups shredded cabbage (165 grams)
- optional toppings: cilantro, lime wedges, diced tomatoes…
instructions
- Cook your rice. First, start off by cooking your rice according to the package. I prefer the instant pot method as it does the work for you, but the stovetop works just as well. Once done and slightly cooled, stir in some cilantro and salt.
- Make your salsa. Add the pineapple, avocado, red onion, jalapeno, lime juice, cilantro, and salt and pepper to a small bowl and mix well to combine. Set aside.
- Cook your fish. Pat dry fish fillets and coat in taco seasoning, dividing evenly. Heat a medium skillet over medium heat and add oil. Add fish, cook for 3-4 minutes, flip, and cook for another 2-3 minutes depending on thickness.
- While the fish cooks, make your fish taco sauce. Add sour cream, lime juice, cilantro, and pepper to a small bowl and mix well to combine.
- Assemble the bowls. Divide cabbage, rice, and salsa between two bowls. Top each bowl with a filet of fish and your sauce.
- Enjoy! Top with any additional toppings and enjoy.
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This has been a go-to in our house since I made it the first time. So refreshing!
It really is perfect for the hot months. Thanks for trying it Kristine and glad you are enjoying it!
Such a refreshing meal for a hot summer day! Also toddler approved!
Happy to hear it was a hit all around! Thanks for trying it Emily!