Description
These vibrant Fish Taco Bowls are loaded with seasoned flaky white fish, fluffy rice, black beans, sweet corn, creamy avocado, and a bright lime yogurt drizzle. A fresh and satisfying meal that brings bold coastal flavors into one colorful, easy-to-make bowl.
Ingredients
Scale
- 1 pound white fish fillets such as cod or tilapia, cut into large chunks
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked white rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or thawed
- 1 large avocado, sliced
- 1 cup red cabbage, thinly shredded
- 1 cup cherry tomatoes, halved
- 1/2 cup plain Greek yogurt
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat a large skillet over medium heat and warm the cooked rice if needed.
- In a small bowl, mix chili powder, cumin, garlic powder, salt, and black pepper. Toss the fish with olive oil and coat evenly with the spice mixture.
- Lightly coat the hot skillet with a little oil if needed.
- Cook the fish for 3 to 4 minutes per side, until opaque and flaky. Squeeze fresh lime juice over the cooked fish.
- In a small bowl, stir together Greek yogurt and remaining lime juice to create the sauce.
- Divide rice into serving bowls. Top with black beans, corn, cabbage, cherry tomatoes, and sliced avocado.
- Add the cooked fish on top and drizzle with the lime yogurt sauce. Sprinkle with chopped cilantro and serve immediately.
Notes
- Do not overcook the fish to keep it tender and flaky.
- Warm the beans slightly before assembling for extra flavor.
- Add extra lime juice just before serving for a brighter taste.
- Store components separately for best texture when meal prepping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 65mg
Keywords: fish taco bowls, easy fish bowl recipe, healthy taco bowl, rice bowl with fish, weeknight dinner bowl