Best Fish Taco Bowls Ever
These Fish Taco Bowls are a vibrant and healthy meal, featuring flaky, seasoned fish served over a bed of colorful slaw and creamy lime sauce. They are quick and easy to make, perfect for a weeknight dinner or a refreshing summer meal.
Equipment
- Large bowl
- Small bowl
- Whisk
- Medium bowl
- Large skillet
- Spatula
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 pound white fish fillets cod, mahi-mahi, or tilapia
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups shredded cabbage green or red, or a mix
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar or honey
- Salt and pepper to taste
- ½ cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- ½ teaspoon garlic powder
- Pinch of cayenne pepper optional
- Salt and pepper to taste
- 2 cups cooked rice white or brown
- 1 avocado, sliced
- Lime wedges, for serving
- Optional toppings: black beans, corn, pico de gallo, hot sauce
Instructions
- Prep the Slaw: In a large bowl, combine the shredded cabbage, carrots, and cilantro.
- In a small bowl, whisk together the mayonnaise, lime juice, apple cider vinegar, sugar, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well to combine. Refrigerate for at least 15 minutes.
- Cook the Fish: In a medium bowl, toss the fish pieces with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a large skillet over medium-high heat. Add the fish and cook for 3-5 minutes per side, or until cooked through and flaky.
- Make the Creamy Sauce: In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, cilantro, garlic powder, cayenne pepper (if using), salt, and pepper.
- Taste and adjust seasonings as needed.
- Assemble the Bowls: Divide the cooked rice (or quinoa) among bowls.
- Top with the slaw, cooked fish, and avocado slices.
- Drizzle generously with the creamy sauce.
- Garnish with lime wedges and any other desired toppings, like black beans or pico de gallo.
- Serve immediately and enjoy!
Notes
Don't be afraid to experiment with the fish – shrimp or grilled salmon would also be delicious. Adjust the amount of chili powder and cayenne pepper to suit your spice preference. The slaw and creamy sauce can both be made a day or two in advance and stored in airtight containers in the refrigerator. For variations, try Spicy Fish Taco Bowls, Mango Salsa Fish Taco Bowls, Grilled Fish Taco Bowls, Shrimp Taco Bowls, or Vegetarian Taco Bowls (using grilled halloumi or black beans).