Fish Taco Bowl Recipe (VIDEO) (2024)

This easy Fish Taco Bowl recipe has all the best flavors of our favorite fish tacos—flakey, seasoned fish, fresh toppings, and we topped it off with our famous fish taco sauce.

We’ve swapped the taco shell for a bed of cilantro lime rice. It’s fork-friendly and our new favorite way to celebrate Taco Tuesdays.

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Easy Fish Taco Bowl Recipe

At the end of a great Fish Taco night, you’ll find me putting the last of the toppings into a bowl, piling any leftover fish on top. I’m always just as excited for this mix of leftovers, which inspired these insanely delicious fish taco bowls.

The assembly couldn’t be easier and they are just as satisfying with the same flavor profile (and don’t forget the sauce!). I’m usually at 3 to 4 Tortillas before I’m satisfied with my fish taco intake, so swapping cilantro lime rice here actually makes this dish lower carb for me.

Fish Taco Bowl Recipe Video

See how quickly Natasha whips up this easy Fish Taco Bowl recipe! It’s all the crave-worthy flavors of fish tacos without the mess.

Ingredients for Fish Taco Bowls

You only need mild white fish, rice, and taco toppings to serve up these fresh Fish Taco Bowls. The toppings list can vary depending on your family’s favorites. For example, try swapping the tomatoes for fresh Pico de Gallo or Salsa or the diced avocados for my homemade Guacamole.

White Fish – We used cod, but you can easily substitute (see variations below). Fresh fish is best, but frozen-thawed fish works just fine.
Fish Taco Seasonings – cumin, cayenne pepper, chili powder, salt and pepper. You can also use Taco Seasoning.
Toppings for Fish Taco Bowls -cabbage, tomatoes, onions, cilantro, cotija cheese, and lime slices, feel free to choose your favorites
Crema Sauce – sour cream, mayo, lime juice, garlic powder and Sriracha
Cilantro Lime Rice – swap with any grain you prefer (see variations below).

Variations

Fish Taco Bowls are so flexible and can be made to fit your palate. Here are a few ways my family switches it up:

Fish – pick a mild flaky white fish such as cod, halibut, rockfish or tilapia.
Cheese – I love cotija for fish and shrimp tacos, but queso fresco works just as well since it’s crumbly. You can also use Mexican cheese mix.
Rice – swap the cilantro lime rice with brown or white rice, quinoa, buckwheat, cauliflower rice.
Beans – add refried or black beans to make your Fish Taco Bowl similar to a Chipotle Burrito Bowl or Taco Bell Power Bowl

How to Buy Fresh Fish for Fish Taco Bowls

When buying fresh fish at the grocery store, look for these signs of freshness:

Mild smell—there shouldn’t be a strong fishy smell
Firm and white—pass on any filets with mushy parts or darkened areas
Ask the fishmonger —if you’re hesitant, ask what is fresh that day or what the fishmonger suggests

How to Make Fish Taco Bowls

Prep the toppings and sauce while the fish cooks to make these Fish Taco Bowls in just 30 minutes.

Prepare the Fish – Preheat the oven to 375°F, and then chop the fish fillets and add to a mixing bowl. Drizzle with olive oil and seasonings, and then spread the seasoned fish onto a lined baking sheet. Bake for 20 minutes. You can broil for the last 3-5 minutes for crispier edges.
- To Cook fish in the Air Fryer: Add the seasoned fish to the air fryer basket and then air fry at 400 ̊F for 7-9 minutes, tossing halfway through.

Prep the Cilantro Lime Rice – cook the cilantro lime rice (or your desired grain) or reheat leftover rice in a skillet until crispy while the fish cooks.

Make the Fish Taco Sauce – Mix the fish taco sauce ingredients (sour cream, mayo, lime juice, garlic powder, Sriracha) in a small bowl.

Serve – Make the bowl by layering the elements: rice on the bottom, then toppings and fish, and then cotija cheese and a drizzle of sauce, or serve each ingredient in a bowl so everyone can build their own. Then, don’t forget lime wedges on the side.

How to Serve Fish Taco Bowls

These taco bowls are easier to eat and serve than traditional tacos. If you’re serving a crowd, place each element in a serving dish to allow guests to build their own, because it’s such a fun twist on taco night!

Pro Tip:

We use this handy squirt bottle to drizzle the Crema Sauce over the Fish Taco Bowl because it makes it easy to get the perfect amount and looks so pretty (we eat with our eyes first, after all).

Make-Ahead

Each of the elements can be made and stored separately before serving.

To Refrigerate: store the fish, sauce, toppings, and rice separately in air-tight containers in the fridge for up to 3 days. For the freshest color and flavor, I suggest cutting the avocado and tomato just before serving.
To Reheat and Serve: You can serve the fish chilled or reheat the fish carefully in the microwave or air fryer just until heated through. Rice can be reheated in a skillet or in the microwave.

Swap the tortillas for these easy Fish Taco Bowls this Taco Tuesday because they are a fun twist on a crowd favorite. In fact, you’ll love how easy it is to prepare and serve a satisfying, customizable dish in just 30 minutes!

More Taco Tuesday Recipes

After serving these Fish Taco Bowls, check out some of our favorite taco recipes for next week’s Taco Tuesday Menu.

Ground Beef Tacos
Street Tacos with Carne Asada
Korean Beef Tacos
Taco Salad
Breakfast Tacos
Bang Bang Shrimp Tacos
Easy Taco Soup

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Fish Taco Bowls Recipe

5 from 5 votes

Author: Natasha Kravchuk

Fish Taco Bowls are the deconstructed version of Fish Tacos – flaky well-seasoned fish over a bed of crisp fresh veggies and cilantro lime rice, and we could never leave out the drizzle of crema sauce that made our Fish Tacos so fabulous.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Ingredients

Servings: 8 servings

For the Fish:

1 1/2 lbs Whitefish, such as Cod, Halibut, Rockfish, or Tilapia, chopped in to bite-size chunks
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 – 1/2 tsp chili powder, or added to taste
1 tsp fine sea salt
1/2 tsp black pepper
1 Tbsp olive oil

Fish Taco Bowl Toppings:

3 cups Cilantro Lime Rice, or your favorite cooked rice or grain
1 small purple cabbage
2 medium avocados, diced
2 roma tomatoes, diced
1/2 red onion, chopped
1/2 bunch cilantro, leaves chopped
4 oz cotija cheese, 1 cup grated/crumbled
1 lime, cut into 8 wedges to serve

Fish Taco Sauce Ingredients:

1/2 cup sour cream
1/3 cup mayonnaise
2 Tbsp lime juice, from 1 to 2 limes
1 tsp garlic powder
1 tsp Sriracha sauce, or added to taste

Instructions

Prepare the Fish: Line a baking sheet with parchment paper. Add chopped fish to a mixing bowl, and drizzle with olive oil. Sprinkle on the seasonings: cumin, cayenne pepper, salt and pepper and gently toss to combine. Spread the fish out onto the prepared baking sheet. *Bake at 375 for 20 minutes. If you prefer more browning, broil for the last 3-5 minutes until browned and the internal temperature of the fish registers 145 ̊F. Set the fish aside until ready to assemble.
Prep the Rice: While the fish cooks, cook the cilantro lime rice (or reheat leftover rice on a skillet until crispy if that is what you’re using and cover to keep warm).
Make Taco Sauce: In a small bowl, combine the taco sauce ingredients and whisk until blended. Transfer to a squeeze bottle for easy serving.
To serve the taco bowls: Add rice to the bottom of the bowl then arrange your toppings as desired: cabbage avocado, tomato, onion, cilantro, cotija cheese followed by a generous drizzle of sauce. Serve with lime wedges for squeezing over the bowls.

Notes

*Air Fryer Instructions: cook the seasoned fish chunks in the air fryer basket at 400 ̊F for 7-9 minutes. Toss the fish halfway to ensure even cooking.

Variations:

Cheese – If you can’t find cotija, queso fresco works great since it’s crumbly. You can also use Mexican cheese mix.
Rice – try brown or white rice, quinoa, buckwheat, cauliflower rice.
Beans – add refried or black beans.

Nutrition Per Serving

595kcal Calories72g Carbs28g Protein23g Fat6g Saturated Fat6g Polyunsaturated Fat9g Monounsaturated Fat0.02g Trans Fat64mg Cholesterol619mg Sodium950mg Potassium7g Fiber5g Sugar1574IU Vitamin A72mg Vitamin C181mg Calcium3mg Iron

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.