Go Back
–+ servings
Fresh and Vibrant Fish Taco Bowls – vegetarian recipe
Stav Kogan

Fresh and Vibrant Fish Taco Bowls

These Fish Taco Bowls are incredibly fresh, light, yet satisfyingly packed with flavor and protein. A perfect go-to during hot summer months, this dish is bursting with vibrant color and tastes as good as it looks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 serving
Calories: 370
Ingredients Method Nutrition

Ingredients
  

  • 1½ pounds / 680g (24 oz) wild-caught cod or halibut fillets
  • 3 tablespoons (45 ml / 1.5 fl oz) olive oil
  • 2 tablespoons (16 g / 0.56 oz) Taco Seasoning
  • 2 cups (340 g / 12 oz) Green Onion and Lime Cauliflower Rice, warm
  • 1 yellow bell pepper, julienned
  • 1 jalapeño pepper, sliced (optional)
  • 1 large avocado, peeled, pitted, and sliced
  • 1 cup (150 g / 5.3 oz) cherry tomatoes, halved
  • 1 cup (70 g / 2.47 oz) shredded red cabbage
  • ¼ cup (35 g / 1.23 oz) sliced black olives
  • Sea salt and freshly ground black pepper, to taste
  • Torn fresh cilantro, for garnish
  • Lime wedges, for serving
  • To make this dish dairy-free and Paleo compliant, use olive oil instead of butter when making the cauliflower rice.
  • For easy weeknight assembly, chop all your vegetables and prepare the cauliflower rice up to 2 days in advance. Store everything in separate airtight containers in the refrigerator.
  • This recipe is fantastic with other firm white fish like mahi-mahi, or even shrimp. Adjust the cooking time as needed.
  • Feel free to customize your toppings! Add some crunch with toasted pepitas, a little sweetness with a fresh corn salsa, or some pickled red onions for a tangy kick.

Method
 

  1. Directions
  2. Cut the fish into 4 equal-sized pieces.
  3. In a large mixing bowl, gently toss the fish, olive oil, and taco seasoning until everything is evenly coated.
  4. Set aside to marinate while you prepare the bowls.
  5. Build your bowls by dividing the warm cauliflower rice among 4 serving bowls. Artfully arrange the bell pepper, jalapeño, avocado, tomatoes, cabbage, and olives around the outside edge of each bowl, leaving a space in the center for the fish.
  6. Heat a grill pan or large skillet over medium-high heat.
  7. Once hot, add the seasoned fish and cook until it's beautifully browned and flakes easily with a fork, about 3 minutes per side.
  8. Place a piece of cooked fish in the center of each assembled bowl.
  9. Garnish with fresh cilantro, if desired, and serve immediately with lime wedges for squeezing over the top.

Nutrition

Calories: 370kcalCarbohydrates: 13gProtein: 36gFat: 21g

Tried this recipe?

Let us know how it was!