Fish Taco Bowl -

A colorful bowl of food featuring sliced avocado, pickled jalapeños, white rice, diced pico de gallo, shredded red cabbage, and pieces of breaded chicken, all arranged in a rustic ceramic bowl.

Fish Taco Bowl

This Fish Taco Bowl is a healthy, quick meal that you can entirely personalize. It's easy-to-make and full of fresh ingredients like pico de gallo for the best flavor combination.

Course Main Course

Cuisine Mexican-Inspired

Keyword bowl, cod

Prep Time 30

Cook Time 30

Total Time 1

Servings bowls

Calories 660kcal

Author Maria Koutsogiannis

Ingredients

For the rice

1 cup basmati rice
1 1/2 cups water
1/2 tsp kosher salt
1 tbsp extra virgin olive oil
1 lime, zested and juiced
1/2 cup chopped fresh cilantro

For the pico de gallo

4 small ripe tomatoes, diced
2/3 cup diced white onion
1/2 cup finely chopped cilantro
1 jalapeno, deseeded and finely chopped
juice of 1 lime
1 tsp kosher salt

For the purple cabbage slaw

For the crema

1/2 cup mayonnaise
1/2 cup sour cream (or substitute plain Greek yogurt)
1 tsp kosher salt
2 tbsp lime juice

For the cod

1 - 1 1/4 lbs fresh cod, skin removed, cut into
1 cup all purpose flour
1 tsp baking powder
1 tsp kosher salt
1/2 tsp ground pepper
1/2 tsp ground paprika
1 tsp ground chili powder
1 cup beer

For serving

1 avocado
1/2 cup pickled jalapenos

Instructions

Make the rice

Add the rice, water (or broth) and salt to a medium sized pot and bring to a boil over medium high heat (no lid). Once simmering, turn to medium-low heat and keep at a simmer with the lid mostly on and cook for about 12 minutes or until all of the water is absorbed.
Once the water is all absorbed, remove from the heat and place the lid on the pot for 10 minutes. After 10 minutes, fluff the rice with a fork and then stir in the olive oil, lime juice and lime zest. Set aside (you’ll add the cilantro just before assembling the fish taco bowls).

Make the pico de gallo

To a medium bowl add the diced tomatoes, diced white onion, finely chopped cilantro, diced jalapeno, juice of 1 lime and salt. Stir to combine and then set aside.

Make the crema

In a small bowl whisk together the mayo, sour cream, salt and 2 tbsp lime juice. Set aside.

Make the purple cabbage slaw

Add all of the slaw ingredients to a bowl and toss to combine. Set aside.

Make the crispy cod

In a large bowl, combine the flour, baking powder, salt, pepper, chili powder and paprika and whisk to combine. Add the beer and whisk until smooth. Let sit for 15 minutes.
Line a baking sheet with a paper towel and set a wire rack on top - you’ll set the fried fish on top after frying.
Use a paper towel to pat dry the cod as well as you can and then cut the cod into 2 inch long pieces. Set aside.
Add the avocado oil to a medium pot or high-sided pan, about 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
Dip the fish pieces in the batter and then transfer to the oil and fry, turning occasionally, until a deep golden brown on the outside and cooked through, about 4-6 minutes. Cook a few pieces at a time so that the pot isn’t overcrowded. Transfer cooked fish pieces to the wire rack and sprinkle with salt.
Repeat until all of the fish is fried.

Assemble the fish taco bowls

First, stir the ½ cup chopped cilantro into the rice until fully combined. Then assemble the bowls by dividing the rice, pico de gallo, purple cabbage slaw, fried fish, sliced avocado and pickled jalapenos between 4 bowls. Drizzle the crema over top of the fish and then enjoy!

Notes

Get creative with this recipe and make them into tacos instead of bowls! Just skip the rice and make everything else, then serve with soft tacos.
If you love these taco bowls you'll love our Easy Sheet Pan Salmon Tacos

Nutrition