Spicy Fish Taco Bowls

These spicy fish taco bowls are a healthy and satisfying meal that doesn’t skimp out on flavor. These bowls are loaded with seasoned baked cod, cilantro lime rice, corn and black bean salsa, avocado and cabbage and everything is topped with an avocado crema. 

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Spicy Fish Taco Bowls

Bowl meals are some of my all time favorite meals. They can be made for breakfast, lunch or dinner and the possible combos of grains, protein, veggies, seasonings and sauces are endless!

Some of my favorite bowl recipes include these burger bowls with special sauce and these honey sriracha shrimp bowls.

These spicy fish taco bowls might just be my new favorite. They are healthy, satiating and packed with flavor! Cod is rubbed with a slightly spicy rub and baked to flaky perfection. The fish is paired with a homemade corn and black bean salsa and sits on a bed of cilantro lime rice.

My favorite thing about these spicy fish taco bowls is you can customize the toppings to your liking. I love cabbage and avocado on my fish tacos, so that’s what I went with.

As if there wasn’t already a ton of delicious flavors going on here, everything is topped with a cilantro avocado crema. Trust me when I say, don’t skip the crema! It’s so delicious and perfect compliment to the spicy fish.

Ingredients

Cod: cod is a great neutral white fish and can be easily found. However, if you cannot find cod, any white fish works in this recipe.
Spices: chili powder, cumin, smoked paprika, garlic powder and salt.
Rice: use whatever rice you like. I used white rice. Brown rice, cauliflower rice or a combination also work great.
Red cabbage: I love to put red cabbage on my fish tacos so I included them in these fish taco bowls
Avocado
Fresh cilantro: for garnish
Lime wedges: for garnish, to spritz over the bowls once served.

Corn and Black Bean Salsa

Corn: fresh is always best but not always available, so frozen works too!
Black Beans: drained and rinsed well.
Tomatoes: you can use large tomatoes or cherry/grape tomatoes.
Red onion: red onion is best for recipes that aren’t cooked.
Cilantro: again, fresh is best but dried can be used in a pinch.
Lime juice
Salt

Cilantro Avocado Crema

Plain Greek yogurt: Greek yogurt keeps the calories down while still creating a creamy sauce.
Avocado
Cilantro: lots and lots of cilantro. It takes this crema to the next level!
Lime juice
Salt: really brings out all the flavors.

Equipment

Sheet pan
Small blender
Mixing bowl
Measuring cups and spoons
Cutting board and knife

Instructions

To make the corn and black bean salsa

Combine the corn, black beans, diced tomatoes, minced red onion, chopped cilantro, lime juice and salt together in a mixing bowl and toss to mix. Set aside.

For the fish

Preheat oven to 400°F. In a small ramekin, combine the chili powder, cumin, cayenne, smoked paprika, garlic powder and salt.

Lay fish down on a parchment lined baking sheet. Pat fish dry with a paper towel. Spritz fish with lime juice and sprinkle on spice blend until fully and evenly coated.

Bake fish at 400°F for 12-15 minutes, depending on the thickness of the fish.

Avocado crema

In a small blender, combine plain Greek yogurt, avocado, cilantro, lime juice and salt. Blend until smooth.

For the rice

Cook rice according to package instructions. Fluff rice a fork. Mix in lime juice and fresh chopped cilantro.

Assembly

Add rice to the bowls. Top with cooked fish, corn and black bean salsa, red cabbage and avocado. Drizzle on the avocado crema and garnish with fresh chopped cilantro and lime wedges.

FAQ/Tips

How do I store leftovers?

Store each component of these fish taco bowls in separate air tight containers in the refrigerator for up to 3 days.

Can I make this dish without making it spicy?

Yes! Just omit the cayenne from the spice blend that goes on the fish.

Can I meal prep this recipe?

Yes. You can pack the rice and fish in the same container and then store the salsa, cabbage and crema in separate containers. I recommend keeping the avocado whole and dicing right before eating. When ready to eat, heat rice and fish and then add toppings and crema.

Substitutions

Fish: any white fish, such as haddock, halibut or sole, can be used in this recipe.
Rice: use any variety, or a combination of varieties you like (such as half regular rice, half cauliflower rice)
Salsa: you can use a store bought salsa. Be sure to find a chunky kind.
Toppings: feel free to substitute toppings to your liking. Use what you like to put on your fish tacos. Other options include, red onions, queso fresco, pineapple chunks and mango.
Greek yogurt: you can use an equivalent amount of sour cream in place of Greek yogurt in the cilantro avocado crema.

More Recipes You’ll Love

• Honey Sriracha Shrimp Bowls
• Burger Bowls with Special Sauce
• Spicy Shrimp Tacos with Mango Avocado Salsa
• Air Fried Chicken Chimichangas
• Coconut Shrimp with Cilantro Lime Rice and Mango Salsa

If you make these spicy fish taco bowls, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!