Go Back
Fish taco bowls with golden crispy fish, creamy cilantro lime sauce drizzled over colorful vegetables and rice

Fish Taco Bowls

These Fish Taco Bowls are loaded with crispy seasoned fish, cilantro lime rice, crunchy cabbage slaw, creamy avocado, and a zesty lime yogurt sauce. Fresh, vibrant, and totally customizable, they're a light and flavorful weeknight meal that comes together fast and tastes like summer in a bowl!
Print Recipe Pin Recipe
Course: Main Course
Cuisine: American, Mexican
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs white fish fillets (mahi-mahi, cod, or tilapia)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tbsp fresh lime juice (for fish)
  • 2 tbsp olive oil (for cooking)
  • 1.5 cups brown rice (or quinoa)
  • 2 tbsp fresh cilantro, chopped (for rice)
  • 1 tbsp lime juice (for rice)
  • 2 cups shredded cabbage
  • 1 large avocado, sliced
  • 1 cup pico de gallo (or diced tomatoes)
  • 0.25 cup pickled red onions
  • 2 tbsp toasted pepitas (optional)
  • 0.25 cup fresh cilantro (for garnish)
  • lime wedges (for serving)
  • 0.5 cup Greek yogurt
  • 1 tbsp lime juice (for sauce)
  • 1 tbsp fresh cilantro, chopped (for sauce)
  • to taste salt and pepper

Equipment

  • large skillet
  • medium saucepan for cooking rice
  • small mixing bowl for sauce
  • paper towels for drying fish
  • cutting board and knife

Method
 

  1. Rinse the brown rice thoroughly to remove excess starch. Cook according to package directions with a pinch of salt and a splash of lime juice. Once cooked, let it steam off the heat for 10 minutes, then fold in freshly chopped cilantro. Set aside and keep warm.
  2. While the rice cooks, prepare the lime yogurt sauce by mixing Greek yogurt, lime juice, chopped cilantro, and a pinch of salt in a small bowl. Set aside in the fridge. Prep all toppings: shred the cabbage, slice the avocado, prepare the pico de gallo, and make the pickled onions if using.
  3. Pat the fish fillets completely dry with paper towels. In a small bowl, combine chili powder, cumin, paprika, garlic powder, salt, and pepper. Season the fish generously on both sides with the spice blend, then squeeze fresh lime juice over the fillets.
  4. Heat olive oil in a large skillet over medium-high heat. Add the seasoned fish fillets without overcrowding the pan. Cook for 3–4 minutes per side until golden, crispy, and the fish flakes easily with a fork. Sprinkle with a pinch of flaky salt right after removing from the pan. Break the fish into large flaky pieces.
  5. Assemble the bowls by starting with a base of cilantro lime rice. Layer on the crispy fish straight from the pan, then top with shredded cabbage, sliced avocado, pico de gallo, and pickled onions. Drizzle generously with lime yogurt sauce, scatter toasted pepitas and fresh cilantro on top, and serve with lime wedges.

Notes

Pat the fish completely dry before seasoning for the crispiest sear. Season the fish twice — once with the dry spice rub before cooking, and again with a sprinkle of flaky salt right after it comes off the heat. Don't overcrowd the skillet or the fish will steam instead of crisp up. Cook the rice first since it holds heat well, prep toppings while it simmers, and cook the fish last so it's hot and crispy when you assemble. For meal prep, store components separately and reheat fish in a dry skillet to revive crispness — microwaving makes it rubbery. Toss cabbage slaw with lime juice just before serving to keep it bright and crunchy.