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a spicy fish taco bowl with rice, salsa, avocado, red cabbage and a avocado crema
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5 from 5 votes

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. 
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dinner, lunch, Main Course
Cuisine: American
Keyword: avocado crema, corn and black bean salsa, fish taco bowls, spicy fish bowls
Servings: 4 servings
Cost: -

Ingredients

Spicy Fish

  • 4 4 oz cod filets
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp cayenne
  • 1/2 lime juiced

Corn and Black Bean Salsa

  • 1/2 cup corn
  • 1/2 cup black beans
  • 1 cup tomatoes diced
  • 1/4 cup red onion minced
  • 1/4 cup fresh cilantro chopped
  • 1/4 tsp salt
  • 1/2 lime juiced

Avocado Crema

  • 1/3 cup plain Greek yogurt
  • 1/2 avocado
  • 1/3 cup fresh cilantro
  • 1/2 lime juiced
  • 1/8 tsp salt

Cilantro Lime Rice

  • 1/2 cups white rice
  • 1/2 lime juiced
  • 1/4 cup fresh cilantro chopped

For serving

  • 1 cup red cabbage thinly sliced
  • 1 avocado diced
  • fresh cilantro
  • lime wedge

Instructions

  • 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. 
  • Spicy 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. 
  • Rice: cook rice according to package instructions. Fluff rice a fork. Mix in lime juice and fresh chopped cilantro. 
  • Avocado Crema: In a small blender, combine plain Greek yogurt, avocado, cilantro, lime juice and salt. Blend until smooth. 
  • To assemble: Add rice to the bowls. Top with cooked fish, corn and black bean salsa, red cabbage and diced avocado. Drizzle on the avocado crema and garnish with fresh chopped cilantro and lime wedges. 

Notes

  1. Different types of uncooked rice yield different amounts of cooked rice. 1 1/2 cups of uncooked white rice yields a little over 4 cups of cooked rice. Use this guide to help you gauge how much uncooked rice you will need if you are using a different type of rice.