Fish Taco Bowls

If you're as obsessed with fish tacos as I am, these Fish Taco Bowls will rock your world.

Fish Taco Bowls from www.whatsgabycooking.com (@whatsgabycookin)

There's no need to get into my love of a bowl. We've addressed it several times and I know it's trendy but I don't care! Bowls aren't going anywhere and I love them. This one starts with perfectly cooked white rice, although feel free to use brown rice, farro or quinoa if you prefer! Then you'll make the most delicious vinegar based slaw to give it some zip. No mayo based slaws here.... no thank you! Then just grill some fish and add some avocado and it's the most perfect combination of foods in a bowl ever!

Fish Taco Bowls

Author: Gaby Dalkin
5 from 8 votes
These Fish Taco Bowls take all your fav parts of a fish taco, plus jasmine rice and turn them into the best meal!
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Mexican, Tex Mex
Servings 4 people

Ingredients
  

For the Curtido

  • head green cabbage shredded
  • head red cabbage shredded
  • 1 large carrot grated
  • ½ yellow onion thinly sliced
  • ½ cup apple cider vinegar or red wine vinegar
  • ¼ cup water
  • ½ teaspoon salt
  • ½ teaspoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes

For the Fish

  • 1 pound cod fish
  • olive oil for drizzling
  • kosher salt and pepper
  • ½ teaspoon red pepper flakes
  • 1 lime
  • 1 orange

For the Bowls

  • Cooked Jasmine Rice
  • 1 cup Guacamole OR Sliced avocado
  • Pico de Gallo

Instructions
 

For the Curtido

  • Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.
  • Cover and refrigerate for at least 2 hours before using.

For the Fish

  • Preheat an indoor or outdoor grill over medium high heat. Drizzle the cod dish with a touch of olive oil and season it with salt, pepper and red pepper flakes. Grill the fish on the grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
  • Remove the fish from the grill and squeeze the fresh lime and orange juice over the fish. Adjust salt and pepper as needed.
  • To assemble, place a layer of steamed rice in the bottom of a bowl. Add some of the curtido to half of the bowl. Add the fish, avocado, pico and season with salt and pepper as needed. Serve immediately.

Notes

  • Feel free to use brown rice, quinoa, farro, whatever you like as your base.
  • Can't find cod or not a fan? Any firm white fish will do.

Nutrition Information

Calories: 277kcal | Carbohydrates: 25g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 415mg | Potassium: 1259mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3852IU | Vitamin C: 99mg | Calcium: 128mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

36 Comments

  1. 5 stars
    Not sure how I hadn’t made this before now. So glad I did! I had frozen brown rice so I used that. Even though it was therefore a bit drier, it was still delicious.

  2. 5 stars
    Made this last night and my entire family loved it! It was so good and easy to make. I did cut back on the flakes in the curtido. Thank you!

  3. This recipe changed my life. My picky daughter actually begs me to make it. AMAZING! Homemade pico de gallo is so worth the effort. Don’t spoil this incredible recipe with a jar of salsa. There is a bit of prep but do it early, then just cook your fish and throw together the bowl. You won’t be sorry you tried this one. Xo

  4. Excited to try this! Would you recommend cauliflower rice over quinoa or quinoa over cauliflower rice if we were subbing for white rice? Thanks!

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