TACO ‘BOUT A FISH TACO BOWL! It’s colorful, flavorful and everything you want out of fish tacos but in bowl form. Starting with the fluffy rice, we’ll top it with black beans, sliced serranos or jalapeños, tons of cilantro lime crema, and the real star of the show – a sweet and tangy coleslaw mix. In all honestly, I could probably make a meal out of that slaw alone, and I have. It’s my signature homemade slaw recipe that I’ve done countless variations on – check these baja fish tacos and these cod fish tacos for proof. It’s sweet, tangy, slightly smoky and toasty and it starts with a bagged cabbage mix, so it’s quick and easy too. And that about checks almost all of my boxes for a delicious weeknight dinner recipe!
Ingredients for fish taco bowls:
White Fish: The kind of fish you use for this recipe is entirely up to you. Since we’re making bowls out of the fish fillets, it won’t matter if it falls apart; so delicate fishes would be great for this recipe too. Try it with cod fish, mahi mahi, dover sole, tilapia, or halibut. Other types of fish would work too!Seasonings: we’ll need a boatload of seasonings for this recipe as it’s essentially what gives these spicy fish taco bowls the best flavor. You’ll need cornstarch to help lock in the moisture on this fish so that it sears beautifully but is tender, flakey, and moist. The best part is, this recipe is naturally gluten-free since we use cornstarch instead of flour for the seasoning mix. You’ll also need kosher salt, garlic powder, ground cumin, smoked paprika, old bay seasoning, cayenne pepper and chipotle chili powder.Oil: you’ll need this to sear the fish.Sour Cream + Mayonnaise: we’ll use a combination of sour cream and mayo to make the green sauce. Here’s the brand of mayo I like to use lately.Jalapeños: we’ll use some for the crema, and then some as a topping for the bowls.Limes: you’ll need lime juice for the sauce and the slaw, and lime zest for the sauce! Plus lime wedges for serving are always a good idea too!Cilantro: We’ll use ¼ cup cilantro for the crema and more to top of spicy fish taco bowls with.Sesame Oil: adds the most delicious smoky flavor to the homemade cabbageslaw.Agave or Honey: adds a touch of sweetness to the slaw.Cabbage Mix: I like to use a bag of pre shredded coleslaw from the store for a quicker weeknight dinner. Leftovers will wilt, so I like to top just enough slaw for the meal and keep the dressing separate from the remaining slaw. in the fridge.Bowl stuff: I like to start by bowl with fluffy white rice, but quinoa, cauliflower rice, or doubling the slaw would work too. You can use fiber-fulblack beans or refried beans, avocado, salsa, pickled red onion, guacamole salsa (instead of the crema), lime wedges, cotija cheese, cilantro or anything else you like. Pineapple, mango salsa, or corn salsa would be yummy too!
Making Spicy Fish Taco Bowls
If you like this, try:
Sesame Ponzu Shrimp Rice BowlsHoney Chipotle Chicken Bowls with Corn SalsaChicken Tinga BowlsSteak Fajita Bowls with Garlic RiceMexican Rice
