If you’ve ever wanted the flavor of fish tacos but are short on tortillas, I've solved the problem for you! Fish Taco Bowls are on heavy rotation at our house these days and we are all obsessed.
Table of Contents
Why I Love This Recipe
These Fish Taco Bowls check fill all my requirements: flavorful, vibrant, packed with texture, and totally DIY. The grilled cod is light and flaky with citrusy brightness from fresh lime and orange juice. The curtido adds that tangy crunch you want in every bite, and when you pair it with fluffy jasmine rice and creamy avocado or guacamole? End of story. It’s like a deconstructed taco situation that feels just a little more elevated (but still super easy). Bonus – the curtido can be made ahead, which is music to my weeknight ears.
Let's quickly discuss how to make the perfect white flaky fish for these Fish Taco Bowls. We've done this on IG live before but it's worth having all these tips handy: When it comes to cooking perfect flaky white fish, the key is to keep it simple and not overdo it. Do pat the fish dry before seasoning to help it sear properly and get a nice golden crust. Do use high heat and a well-oiled grill or skillet to avoid sticking and encourage caramelization.
Don’t overcook it—white fish cooks quickly and should be just opaque and easily flake with a fork. Don’t fuss with it too much while it cooks. Let it develop that crust before flipping, and always finish with a squeeze of citrus to bring everything to life.
Ingredients & Substitutions
- Cod (or another white flaky fish)
- Olive oil
- Lime
- Orange
- Kosher salt
- Black pepper
- Red pepper flakes
- Green cabbage
- Red cabbage
- Carrot
- Yellow onion
- Apple cider vinegar or red wine vinegar
- Brown sugar
- Dried oregano
- Jasmine rice
- Avocado or guacamole
- Pico de gallo
How to Make
For the Curtido: In a large bowl, combine the cabbage, carrot, and onion. In a small bowl, whisk together the vinegar, water, salt, sugar, oregano, and red pepper flakes. Pour the mixture over the vegetables and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
For the Fish: Preheat an indoor or outdoor grill over medium-high heat. Drizzle the cod with olive oil and season with salt, pepper, and red pepper flakes. Grill for 5 to 6 minutes per side, or until the fish is opaque and flakes easily. Remove from the grill and squeeze the lime and orange juice over the fish. Taste and adjust seasoning if needed.
To assemble: Add a scoop of rice to each bowl. Top with curtido, grilled fish, avocado or guacamole, and a spoonful of pico. Finish the Fish Taco Bowls with a pinch of salt and serve immediately.
Tips & Tricks
- Make the curtido in the morning or even the day before. The longer it sits, the better it gets.
- If you can’t find cod, any firm white fish like halibut or mahi mahi will work.
- Grill pans or cast iron skillets are great if you’re cooking indoors.
- Don’t overcook the fish – it should be just cooked through and flake easily.
- Add black beans or shredded lettuce if you want to bulk up the Fish Taco Bowls even more.
FAQ's
Can I use a different kind of fish?
Yes! Halibut, tilapia, or even salmon would work here.
Do I need both green and red cabbage?
Nope. Using both gives great color, but one or the other is just fine.
Can I make Fish Taco Bowls ahead of time?
You can prep everything ahead except grilling the fish. Assemble when ready to eat!
Similar Recipes
Fish Taco Bowls
Ingredients
For the Curtido
- ⅓ head green cabbage shredded
- ⅓ 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
- In a large bowl, combine the cabbage, carrot, and onion. In a small bowl, whisk together the vinegar, water, salt, sugar, oregano, and red pepper flakes. Pour the mixture over the vegetables and toss to coat. Cover and refrigerate for at least 2 hours or overnight
For the Fish
- Preheat an indoor or outdoor grill over medium-high heat. Drizzle the cod with olive oil and season with salt, pepper, and red pepper flakes. Grill for 5 to 6 minutes per side, or until the fish is opaque and flakes easily. Remove from the grill and squeeze the lime and orange juice over the fish. Taste and adjust seasoning if needed.
To Assemble
- Add a scoop of rice to each bowl. Top with curtido, grilled fish, avocado or guacamole, and a spoonful of pico. Finish with a pinch of salt and 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
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
How would I make this in the air fryer with frozen cod?
haven't tried it in an air cooker so I can't say for sure!
This is such a simple, easy to prepare and mega-delicious recipe! We make this almost weekly for easy weeknight dinners. Sometimes we sub in cauliflower rice to amp up the veggies even more and it's just a delicious bowl full of goodness! Add it to your routine RIGHT AWAY!
We LOVED these! I added a little Chipotle Chili sauce like you did in the video. A definite repeat!! Thank you
Cant wait to make this! Do you have an alternative cooking option to a grill?
absolutely! you could use a cast iron skillet like I did on my most recent IGTV video if you want to check my instagram
Do you have instructions for cooking the cod on stovetop instead?
check my IGTV video on instagram for stovetop instructions!
We loved this recipe so much that we now make it once a week. It's easy, healthy and full of flavor! Went ahead and ordered your cookbook. Looking forward to diving in! Thank you.
MADE MY DAY! Thank you
Help w/portions please. How many tacos will 1LB of fish make? I'm thinking 4-6?
Thank you!!
4!
Is it wrong to make this with your coconut rice?! Cuz well everything is better with coconut rice.
I support you
This looks so wonderful and fresh! Exactly what I'm craving all Summer long! Especially with a margaritas!
Wow this was amazing! I used mahi mahi and it turned out great. I seasoned the fish with the Gaby’s Go To Blend, and the flavors were perfect. Thanks for another fabulous recipe Gaby.
I made the curtido but I was very disappointed in the taste. Could there possibly be a mistake in the amount of sugar, 1/2t brown sugar. Really? Much too vinegary for my taste.
Claudia - no mistake in the directions... it's a vinegar based slaw so there will absolutely be some zip. You could bump up the brown sugar if you want it a bit sweeter
Delicious, I am making it for the second time.
My only change would be to make it a vinegar-based slaw instead of a vinegar based slow. 😉
I mean... a slow sounds equally as delish! thanks for catching!
Amazing I’m trying this tonight, switching the cod for pickerel, coleslaw and crushed red pepper flakes!!! Soooo pumped to taste and have this for supper.!
This looks so light and fresh. Perfect for a summery evening..
ooooooh yum! can I Pin this??