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 (@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! Incoming shameless plug: If you love this recipe, you have to try my Sea Bass Ceviche next. I promise you won't regret it!

Fish Taco Bowls

Author: Gaby Dalkin
5 from 10 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


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


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.


  • 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


  1. 5 stars
    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!

  2. We LOVED these! I added a little Chipotle Chili sauce like you did in the video. A definite repeat!! Thank you

    1. absolutely! you could use a cast iron skillet like I did on my most recent IGTV video if you want to check my instagram

  3. 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.

  4. This looks so wonderful and fresh! Exactly what I'm craving all Summer long! Especially with a margaritas!

  5. 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.

  6. 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.

    1. 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

  7. 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.!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating