Fish Taco Bowls

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.

 

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

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