Description
A vibrant and flavorful Fish Taco Bowls recipe featuring tender baked whitefish seasoned with cumin and cayenne, served atop zesty cilantro lime rice and topped with fresh cabbage, avocado, tomato, onion, cilantro, and crumbly cotija cheese. Finished with a creamy, spicy lime sauce and fresh lime wedges, this dish is perfect for a healthy and satisfying meal.
Ingredients
Scale
Fish and Seasoning
- 1 1/2 lbs whitefish (such as cod, halibut, rockfish, or tilapia, chopped into bite-sized chunks)
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 – 1/2 tsp chili powder (or to taste)
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
Base and Toppings
- 3 cups cilantro lime rice (or your favorite cooked rice or grain)
- 1 small purple cabbage (thinly sliced)
- 2 medium avocados (diced)
- 2 roma tomatoes (diced)
- 1/2 red onion (chopped)
- 1/2 bunch cilantro (leaves chopped)
- 4 oz cotija cheese (about 1 cup grated/crumbled)
- 1 lime (cut into 8 wedges for serving)
Sauce
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp lime juice (from 1 to 2 limes)
- 1 tsp garlic powder
- 1 tsp Sriracha sauce (or to taste)
Instructions
- Prepare the Fish: Line a baking sheet with parchment paper. In a mixing bowl, combine the chopped fish with olive oil, ground cumin, cayenne pepper, chili powder, fine sea salt, and black pepper. Toss gently to evenly coat the fish. Spread the fish pieces out in a single layer on the prepared baking sheet. Bake in a preheated oven at 375°F (190°C) for 20 minutes. For extra browning, broil for the last 3-5 minutes until the fish is lightly browned and reaches an internal temperature of 145°F (63°C). Remove and set aside.
- Prep the Rice: While the fish is baking, cook cilantro lime rice or reheat any leftover rice on the stovetop in a skillet until warmed through or slightly crispy if preferred. Keep covered and warm until serving.
- Make Taco Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, and Sriracha until smooth and well blended. Transfer the sauce to a squeeze bottle or serving container for easy drizzling.
- Assemble the Bowls: Spoon the cilantro lime rice into the bottom of each bowl. Arrange the toppings on top: thinly sliced cabbage, diced avocado, diced tomato, chopped red onion, chopped cilantro leaves, and crumbled cotija cheese. Drizzle generously with the prepared taco sauce. Serve each bowl with lime wedges for adding fresh lime juice to taste.
Notes
- Use fresh whitefish varieties for the best flavor and texture; cod or halibut are ideal choices.
- Adjust the chili powder and Sriracha according to your preferred spice level.
- For a crispier rice base, reheat the rice in a skillet uncovered until slightly crispy edges form.
- Broiling the fish at the end creates a nice browning and slightly crisp texture on the surface.
- To make this recipe gluten-free, ensure the taco sauce ingredients and seasonings contain no gluten.
