Fish Taco Bowl

Our formula for the perfect fish taco bowl, developed by Taste of Home Test Kitchen staffer Margaret Knoebel, is fresh, flavorful and seriously satisfying. This healthy Mexican meal is perfect as a weeknight dinner or a casual weekend meal, bringing all the best fish taco flavors into one nourishing bowl.

Each taco bowl features layers of tender, taco-seasoned fish over fluffy cilantro-lime rice and hearty black beans, topped with crisp cabbage, fresh pico de gallo and a drizzle of homemade avocado crema to tie everything together. This healthy meal is also easily customizable; swap in your favorite seafood, load up on veggies or pile on extra toppings to make it your own.

Fish Taco Bowl Ingredients

• Rice: Jasmine rice acts as the fluffy taco bowl base that soaks up all the other flavors. Basmati rice works too, though it has a slightly firmer, less sticky texture.
• Chicken broth: While you can cook the rice in plain water, using broth gives it savory depth and extra flavor.
• Lime juice: Lime juice brightens the rice and crema with fresh, zesty acidity. Fresh-squeezed juice is best, but bottled juice works in a pinch.
• Cilantro: Fresh cilantro adds a pop of herbaceous flavor and color to both the rice and avocado crema. If you’re not a fan of cilantro (it can taste like soap to some people), flat-leaf parsley or green onions make good alternatives.
• Greek yogurt: Protein-packed Greek yogurt forms the creamy, tangy base of the avocado crema. Be sure to use plain, unsweetened yogurt (flavored varieties will be too sweet), or swap in sour cream for a richer crema.
• Avocado: Mashed avocado adds richness, buttery flavor and a beautiful green hue to the crema. Choose a ripe avocado that yields slightly to pressure for the smoothest results.
• Tilapia: This mild, flaky fish pairs well with zesty taco seasoning and cooks quickly.
• Taco seasoning: A store-bought spice blend is a quick way to bring smoky, savory flavor to the mild tilapia, but you can make homemade taco seasoning to control salt and heat levels.
• Aromatics: Sauteed onion, garlic and jalapeno enhance the black bean mixture with sweetness, savoriness and a touch of heat. For even more spice, leave the jalapeno seeds in.
• Black beans: Canned black beans are convenient, and add a hearty texture and protein that make the fish taco bowls more filling. If you don’t have black beans, swap in pinto beans or refried beans.
• Toppings: We like to top each bowl with pico de gallo and shredded cabbage for freshness and crunch, but the sky’s the limit when it comes to taco toppings! Add extra cilantro, crumbled cotija cheese, hot sauce, lettuce or creamy slaw to make it your own. See the Tips section for more ideas.

Directions

Step 1: Cook the cilantro-lime rice

In a small saucepan, combine the rice and 4 cups of chicken broth. Bring the broth to a boil, then reduce the heat, cover the pot and simmer the rice until the liquid is absorbed and the rice is tender, about 15 to 18 minutes.

Add 3 tablespoons of lime juice and 2 tablespoons of minced cilantro, then fluff the rice with a fork. Cover the pot and keep the rice warm.

Editor’s Tip: For extra flavor, stir lime zest into the cooked rice along with the juice.

Step 2: Make the avocado crema

In a small bowl, stir together the yogurt, mashed avocado, 1 tablespoon of lime juice, 1 tablespoon of minced cilantro and 1/2 teaspoon of salt until the mixture is smooth and creamy. Store the crema in the refrigerator until you’re ready to serve it.

Editor’s Tip: If your crema seems too thick, thin it with a teaspoon or two of milk, water or extra lime juice.

Step 3: Season and cook the fish

Sprinkle the tilapia fillets evenly with taco seasoning. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the fillets and cook them just until the fish flakes easily with a fork, about four to six minutes per side. Remove the fish fillets from the skillet and keep them warm.

Step 4: Simmer the beans and aromatics

Carefully wipe the skillet clean. Heat the remaining 1 tablespoon of oil in the same pan over medium heat. Add the chopped onion and cook until tender. Add the garlic and jalapeno and cook them for one minute longer.

Add the black beans, 1 cup of chicken broth, 1 teaspoon of salt and 1/8 teaspoon of pepper. Cook the mixture, stirring occasionally, until the liquid is reduced by about half, about 8 to 10 minutes.

Step 5: Build the fish taco bowls

Divide the warm cilantro-lime rice between four serving bowls. Top each with a piece of cooked tilapia and a scoop of the black bean mixture. Divide the shredded cabbage and pico de gallo between the bowls, then drizzle the bowls with the avocado crema and finish them with any additional toppings you like.

Fish Taco Bowl Variations

• Try shrimp taco bowls: Use peeled and deveined shrimp instead of tilapia. Adjust the cooking time as needed to keep your seafood tender.
• Make it spicy: Season the fish with spicy taco seasoning, or add cayenne pepper or smoked paprika for extra heat. Top it with fresh or pickled jalapenos and a drizzle of hot sauce for even more kick.
• Go low-carb: Replace the jasmine rice with cauliflower rice for a lighter option. You can flavor it the same way with lime juice and fresh cilantro.

How to Store Fish Taco Bowls

Store leftover fish, rice, beans and crema in separate airtight containers to keep everything tasting fresh. They will last up to four days. Store fresh toppings like cabbage and pico de gallo separately, and add them after reheating the fish, rice and beans for the best texture and flavor.

Can you make fish taco bowls ahead of time?

Yes, the individual parts of these fish taco bowls can be made ahead for meal prep. Prep the rice, beans and avocado crema in advance and store them in separate airtight containers in the refrigerator. For the most tender texture, I recommend cooking the fish fresh. Reheat the warm components, then top them with crema and fresh toppings just before serving.

How do you reheat a fish taco bowl?

Reheat each part of the fish taco bowl separately so nothing overcooks or turns mushy. Warm the fish in a skillet over low heat, or microwave it in short bursts at reduced power until it’s warmed through. Reheat the rice and beans with a splash of broth or water on the stovetop or in the microwave. Assemble the bowls after reheating these, then add any fresh toppings you like.

Fish Taco Bowl Tips

What kind of fish is best for fish taco bowls?

A mild, flaky white fish is best for fish taco bowls because it cooks quickly and pairs well with zesty taco seasoning and fresh toppings. This recipe calls for tilapia, but cod, mahi mahi or pollock also work well and can be swapped in with similar cooking times.

Can you make fish taco bowls with frozen fish?

Yes, you can make these fish taco bowls with frozen fish. Just thaw the fillets completely in the refrigerator overnight, then pat them dry before seasoning and cooking them to ensure they brown well and cook evenly.

What other toppings pair well with fish taco bowls?

These fish taco bowls are delicious with all kinds of fresh toppings. In addition to crunchy cabbage and pico de gallo, try sliced avocado, corn, pickled red onions, sliced radishes, diced mango or pineapple, shredded lettuce, chopped tomatoes, guacamole, sour cream, crumbled Cotija or queso fresco, or crushed tortilla chips. Make it a taco party and set out a variety of options so everyone can customize their bowl.