Description
There’s nothing better than diving into a platter of crispy fish tacos, but frying fish is a slightly messier project than I like for everyday dinners. Fish Taco Bowls are the next best thing—they have all the craveable flavors and textures of tacos, but in the form of a fresh and colorful rice bowl.
The star of these bowls is the perfectly flaky and tender cod. Seasoning the hearty fillets with homemade taco seasoning and pan searing them over high heat creates a beautifully golden and spiced crust—with no deep frying involved.
Just serve it up in bowls with whatever fixings you love—rice, crunchy veggies, fresh salsa, and creamy sauce—you can’t go wrong!
Ingredients
for the fish:
- 1 ½ pounds cod fillet or flaky white fish of choice
- heaping 1 teaspoon chili powder
- heaping 1 teaspoon ground cumin
- heaping 1 teaspoon smoked paprika
- heaping ½ teaspoon garlic powder
- heaping ½ teaspoon onion powder
- heaping ½ teaspoon dried oregano
- optional: up to ½ teaspoon cayenne pepper
- heaping 1 teaspoon kosher salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 lime, juiced
for the fish taco bowls, as desired:
- cilantro lime rice
- shredded cabbage, lettuce, or greens of choice
- pico de gallo or salsa of choice
- guacamole or diced avocado
- pickled red onions
- poblano ranch dressing or avocado crema
- finely chopped cilantro, lime wedges, tortilla chips, etc.
Instructions
- Prepare your fish taco bowl fixings of choice: Since the fish cooks up really quickly, it’s best to prepare any bowl fixings before you start cooking. I like to whip up a batch of guacamole, poblano ranch dressing, quickly shred some cabbage, and make a batch of cilantro lime rice using a bag of 90-second rice. Prep whatever you like and set aside for easy bowl assembly.
- Season the fish: Pat the cod fillets dry with a paper towel. Combine all listed spices (chili powder – ground black pepper) in a small bowl or jar. Sprinkle over the fish, covering all sides of each fillet in a generous dusting of taco seasoning.
- Sear the fish: Add the olive oil to a nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add the seasoned cod to the skillet. Cook 2 minutes, then flip and cook 90 seconds – 2 minutes longer, or until the cod is flaky and cooked to your liking. Thicker portions of fish may require a slightly longer cook time. Transfer the seared fish fillets to a plate and squeeze the lime juice over top.
- Fish taco bowl assembly: Build your fish taco bowls as desired. I like to create a base of cilantro lime rice and shredded cabbage, then top with the seared fish, pico de gallo, guacamole, pickled red onions, and a healthy drizzle of poblano ranch dressing. Enjoy!
Notes
Jess’ Tips and Tricks
- Easy Recipe Variations: We love making these fish taco bowls with hearty cod fillets, but any flaky white fish will work great—feel free to swap with tilapia, flounder, or mahi-mahi if that’s what looks best at the seafood counter! For a dairy-free fish taco bowl, be sure to use a dairy-free sour cream or yogurt in the poblano ranch dressing or try my naturally dairy-free Cilantro Lime Cashew Crema instead.
- 15-Minute Meal Prep: Nearly all of the active prep work for these fish taco bowls comes from prepping the fixings. Feel free to prep in advance to cut down on active prep at dinnertime: cook a batch of rice, whip up a batch of poblano ranch dressing, shred some cabbage, or prep a batch of guacamole (my recipe stores beautifully in the fridge for 3-4 days!). Store everything in separate airtight containers in the refrigerator and at dinnertime all you have to do is season and sear the fish—easy!
Storage and Reheating
Store leftover fish and taco bowl fixings in separate airtight containers in the refrigerator. The fish is best enjoyed within 2 days of cooking, while other fixings will keep for up to 4-5 days. Reheat the fish in the microwave or on the stovetop until warmed through and assemble a taco bowl with fixings of choice for serving.