Description
These fresh, flavorful fish taco bowls make dinner fast and easy. With flaky fish, zesty sauce, and crunchy toppings, they’re a healthy win any night.
Ingredients
Scale
- 2 white fish fillets (cod or tilapia)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 2 cups cooked rice
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/4 cup pickled red onions
- 1/4 cup Greek yogurt
- 1 tbsp lime juice
- Salt to taste
Instructions
1. Preheat oven to 400°F and season fish with spices.
2. Bake fish for 10–12 minutes until flaky.
3. Prepare toppings: slice avocado, shred cabbage, make pickled onions.
4. Mix yogurt and lime juice for quick crema.
5. Layer rice in bowl, top with fish, veggies, and sauce.
6. Serve immediately with lime wedges.
Notes
Substitute with salmon or shrimp if desired.
Leftovers store well if kept separate.
Double the crema for a saucier bowl.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 55mg
