I’m all for a weekly Taco Tuesday celebration. Mainly because I could literally live off chips and salsa and guacamole, and of course endless margaritas with salt. There’s just something about tacos that make me very happy. With that being said though, if you’re like me and constantly eating tacos week after week, you might want to switch things up a bit. Reignite your love of the stuffed tortillas. That’s where these Fish Taco Bowls come into the picture. Honestly though, these could easily be chicken taco bowls or beef taco bowls or even veggie taco bowls (for all my vegetarian friends out there).

The great thing about taco or burrito bowls, as they’re sometimes called, is that they are 100% customizable and can be adapted hundreds of different ways to make them exactly as you want them to. No more suffering through bland food you don’t want to eat. It doesn’t get any better than that. Turn your fish tacos into large bowls of comfort food.

Print Recipe

Fish Taco Bowls

These Fish Taco Bowls are a great recipe to make during the week because they're so simple to put together, yet very satisfying to eat. They're somewhat healthy, and so you don't have to feel so guilty about eating it!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: Dinner, Healthy, Seafood

Servings: 4

Author: Jonathan Melendez

Equipment

Grill or grill pan

Ingredients

2 tablespoons olive oil
3 tablespoons chipotle in adobe sauce divided
2 limes zested and juiced divided
1 1/2 teaspoons Kosher salt
1 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 pound fresh cod
1 cup cooked long grain rice
1/4 cup chopped fresh cilantro
1 cup sour cream

Toppings:

1 cup shredded cabbage
15 ounces black beans drained and rinsed
1/2 cup cherry tomatoes diced
3 radishes thinly sliced
3 scallions sliced
1 large avocado sliced
1/4 cup cotija cheese crumbled
lime wedges
fresh cilantro
tortilla chips

Instructions

In a small bowl, whisk together the oil, 1 tablespoon chipotle, half of the lime zest, half of the lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne. Add in the fish and flip around to evenly coat. Allow to marinade in the fridge for at least 30 minutes.
Preheat a stovetop grill pan over medium-high heat or outdoor grill to medium-high. Once hot, place the fish in a single layer and grill for about 3 to 4 minutes on the first side. The fish will let you know when it’s ready to be flipped. If it’s stuck to the grill, then it’s not ready. Flip over and cook for another 3 to 4 minutes on the second side. Transfer to a plate or platter and set aside to cool slightly.
Fluff the cooked rice and then stir in the remaining lime zest, lime juice, and cilantro until evenly combined. Set aside.
In a small bowl, stir together the sour cream, remaining chipotle and salt and pepper until smooth. Set aside.
To assemble the bowls, divide the rice evenly among 4 large bowls. Top with the cabbage and beans. Then slice and divide the fish evenly among each both. Top with desired toppings and serve with tortilla chips on the side. Enjoy!