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Fish Taco Bowl

This quick and easy Fish Taco Bowl is perfect for when you want to skip the part where it all falls out of the shell.

This is an easy fish taco bowl. There is a small bowl with sliced fish, pico, cojita cheese, red cabbage, lines, and cilantro. It's very colorful!

Fish Taco Bowl

Fish tacos are SO good, right? This fish taco bowl takes all of the best things about a fish taco but packages it in a bowl. It is so flavorful, easy to make, and nutritious!

For this recipe we'll start with a bowl (the bigger, the better so you can add more ingredients!). Then we'll fill the bowl with cilantro lime cauliflower rice. Next we will add some spiced tilapia. Then we'll top with red cabbage, cilantro, red onion, pico de gallo, limes, and cotija cheese. Finally, we will drizzle some cilantro lime dressing on top.

Are you drooling yet? This fish taco bowl is a quick and easy low-carb dinner idea, perfect to make on repeat this summer!

What do I need to make a fish taco bowl?

To make fish taco bowls, there are a few different parts you'll need ingredients for:

  • Fish
  • Rice
  • Bowl
  • Cilantro Lime Dressing
  • Optional Toppings

Fish ingredients

The fish is the star of the show! We'll add some spices to make the fish spicy & flavorful. Here's what you will need:

  • tilapia filets
  • chili powder
  • cumin
  • cayenne pepper
  • salt and pepper to taste

Rice Ingredients

For the base of the bowl, we're making a cilantro lime cauliflower rice. If you'd prefer another kind of rice, you can us that as well.

  • cauliflower rice
  • cilantro
  • lime

Bowl Ingredients

These are the ingredients that will top the bowl:

  • red cabbage 
  • cilantro
  • pico de gallo
  • lime
  • cotija cheese

Cilantro lime dressing

This is the dressing that ties the entire fish taco bowl together! You'll use ingredients you have already used in the bowl. Here's what you'll need:

  • cilantro
  • lime 
  • greek yogurt

Optional ingredients

You can add any of these extras to customize your fish taco bowl to exactly what you want!

  • shredded cheese
  • avocado
  • black beans
  • corn
  • salsa
  • peppers
  • red onion
  • lime
  • cilantro lime dressing
This is an easy fish taco bowl. There is a small bowl with sliced fish, pico, cojita cheese, red cabbage, lines, and cilantro. It's very colorful! There is a cilantro lime dressing on top.

Substitution ideas

An awesome part about this fish taco bowl is that it is totally customizable to your preferences. Here are some substitution ideas:

  • This recipe is gluten-free
  • To make dairy free: omit dressing or use dairy-free yogurt; omit cheese or use dairy-free cheese
  • For fish: Can use any kind of fish
  • Add more of less of any topping

How do I make a fish taco bowl?

Here's how easy it is to make a fish taco bowl:

  • Preheat oven to 450 degrees.
  • In a small bowl, mix the spices together. Sprinkle the spice mixture evenly over both sides of the fish filets.
  • Line a baking sheet with aluminum foil and coat with cooking spray. Add the fish filets to the sheet. Cook for about 8-9 minutes or until fish are 145 degrees internally. (The fish should be white & flaky).
  • While the fish is baking, cook the cauliflower rice. Season with cilantro and lime.
  • Prepare and measure the additional toppings.
  • To make the cilantro lime dressing, blend the greek yogurt, lime, and cilantro together.
  • For 4 servings, divide the cauliflower into 4 bowls (6 oz each). Top each bowl with fish filet (chopped), ¼ cup red cabbage, 2 tbsp pico, 2 tsp cotija cheese, 1 tbsp cilantro, ¼ lime, and any additional toppings. Drizzle with ¼ of the dressing.
  • Enjoy!

What kind of fish is best to use for fish tacos?

I've done some research on the best kind of fish for fish tacos and here's a quick overview from Food and Wine:

  • White-fleshed, mild, saltwater fish - Examples are grouper, cod, mahi mahi, and snapper
  • Salmon
  • Farmed freshwater fish - Examples are tilapia and catfish

My go-to's are salmon and tilapia because of the affordability and accessibility in local grocery stores.

Why are fish tacos so good?

Such a great question....

I think they're so good because of the flavor combinations because of the ingredients, as well as the rarity in which people have them! Fish tacos are special, but they're not always thought of as a go-to meal. However, they're so easy to make and in many forms, like this bowl!

Looking for something similar?

If you're looking for more easy dinner recipes, try these:

This is an easy fish taco bowl. There is a small bowl with sliced fish, pico, cojita cheese, red cabbage, lines, and cilantro. It's very colorful!
Print Recipe
5 from 7 votes

Fish Taco Bowl

This quick and easy Fish Taco Bowl is perfect for when you want to skip the part where it all falls out of the shell.
Prep Time15 mins
Cook Time10 mins
Course: Main Course
Cuisine: Mexican
Keyword: fish tacos
Servings: 4
Calories: 242kcal
Author: Jordan Smith

Equipment

  • oven

Ingredients

FISH INGREDIENTS:

  • 4 tilapia filets
  • 1.5 tsp chili powder
  • 1.5 tsp cumin
  • .5 tsp cayenne pepper
  • salt and pepper to taste

RICE:

  • 6 cups cauliflower rice 24 oz
  • ¼ cup cilantro
  • ½ lime juiced

BOWL:

  • 1 cup red cabbage chopped
  • ¼ cup cilantro
  • ½ cup pico de gallo
  • 1 lime sliced
  • 8 tsp cotija cheese

CILANTRO LIME DRESSING:

  • ¼ cup cilantro
  • 1 lime juiced
  • ½ cup greek yogurt

OPTIONAL:

  • Shredded cheese, avocado, black beans, corn, salsa, peppers, red onion, lime, cilantro lime dressing

Instructions

  • Preheat oven to 450 degrees.
  • In a small bowl, mix the spices together. Sprinkle the spice mixture evenly over both sides of the fish filets.
  • Line a baking sheet with aluminum foil and coat with cooking spray. Add the fish filets to the sheet. Cook for about 8-9 minutes or until fish are 145 degrees internally. (The fish should be white & flaky).
  • While the fish is baking, cook the cauliflower rice. Season with cilantro and lime.
  • Prepare and measure the additional toppings.
  • To make the cilantro lime dressing, blend the greek yogurt, lime, and cilantro together.
  • For 4 servings, divide the cauliflower into 4 bowls (6 oz each). Top each bowl with fish filet (chopped), ¼ cup red cabbage, 2 tbsp pico, 2 tsp cotija cheese, 1 tbsp cilantro, ¼ lime, and any additional toppings. Drizzle with ¼ of the dressing.
  • Enjoy!

Notes

  • This recipe is gluten free.
  • To make dairy free: use a dairy-free yogurt for the dressing. I use a frozen bag of cauliflower rice to keep it easy.
  • For extra carbs, double the cauliflower rice or use a different kind of rice.
  • The nutrition does not include any of the optional toppings. 
*To log on MFP search: Jordo’s World Fish Taco Bowls

Nutrition

Serving: 1bowl | Calories: 242kcal | Carbohydrates: 15.5g | Protein: 30.6g | Fat: 15.5g

Recipe Rating




Jan Garner

Tuesday 30th of November 2021

Love this easy blackening recipe!

jackie

Friday 26th of November 2021

i love this! i rarely make seafood because it feels complicated, but this is nice and simple the way I need.

Valerie

Friday 4th of June 2021

Yes! So excited to make these and customize them. Thanks for a versatile recipe.

Jordan Archer

Monday 24th of May 2021

This is a new favorite in our house! This was super easy and oh so tasty. I love that you can really customize the recipe/ingredients to whatever specific macro goals you have for that day. We also had most ingredients on hand already, so it was convenient and cheap to whip this up for a weekend dinner. We made extra dressing and have been loving it on other dishes too - it's so refreshing and bright! Thanks Jordo!