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.
Can I cook the 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. Air fry until the fish is just cooked through or 145 ̊F on the thickest piece of fish.
- Prep the Cilantro Lime Rice – cook the 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.
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Fish Taco Bowls Recipe
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.
Servings: 8 servings
Fish Taco Sauce Ingredients:
Prevent your screen from going dark
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.
- 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.
595kcal Calories72g Carbs28g Protein23g Fat
Nutrition Facts
Fish Taco Bowls Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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