Fish Taco Bowl

Total Time Prep: 15 min. Cook: 25 min.
Yield 4 servings
Test Kitchen Approved
This fish taco bowl brings all the flavors of classic tacos into an easy, customizable meal you can eat with a fork.

Ingredients

  • CILANTRO RICE:
  • 2 cups uncooked jasmine rice
  • 4 cups reduced-sodium chicken broth
  • 3 tablespoons lime juice
  • 2 tablespoons minced fresh cilantro
  • AVOCADO CREMA:
  • 1/2 cup plain Greek yogurt
  • 1 medium ripe avocado, peeled and mashed
  • 1 tablespoon fresh lime juice
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon salt
  • TACO BOWL:
  • 4 tilapia fillets (4 ounces each)
  • 2 tablespoons reduced-sodium taco seasoning
  • 3 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 1 teaspoon minced garlic
  • 1 to 2 teaspoons jalapeno pepper, seeded and finely chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup pico de gallo
  • 1 cup finely shredded cabbage
  • Optional: Minced fresh cilantro, crumbled cotija, hot sauce

Directions

  1. In a small saucepan, combine rice and broth; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes. Add lime juice and cilantro; fluff with a fork. Keep warm.
  2. For sauce, in a small bowl, combine all crema ingredients until smooth; refrigerate until serving.
  3. Meanwhile, sprinkle fillets with taco seasoning. In a large skillet, heat 2 tablespoons oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Wipe pan clean.
  4. In same skillet, heat remaining 1 tablespoon oil. Add onion; cook and stir until tender. Add garlic and jalapeno, cook one minute longer. Add black beans, chicken broth, salt and pepper; cook and stir until liquid is reduced by half, 8-10 minutes.
  5. Divide rice among 4 serving bowls; top with cooked fish, beans, cabbage, pico de gallo, crema and additional toppings as desired.

Nutrition Facts

1 bowl: 782 calories, 20g fat (5g saturated fat), 63mg cholesterol, 2118mg sodium, 110g carbohydrate (7g sugars, 9g fiber), 40g protein.

This fish taco bowl is made with cilantro lime rice, taco-seasoned tilapia fillets, black beans, pico de gallo and an avocado crema. Stir everything together and every bite is jam-packed with flavor. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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