If you love fish tacos but want a lighter, easier-to-prep version without the tortillas, this bowl is for you. It’s all the best parts of a classic fish taco served in a wholesome bowl that’s perfect for lunch or dinner.
Try it once, and this fish taco bowl just might become a regular on your menu. It’s colorful, filling, and full of feel-good ingredients your whole family will love.
How to make Fish Taco Bowl
Ingredients
- 2 tilapia fillets
- ¼ cup yellow cornmeal
- 1 tablespoon Southwestern Seasoning
- 3 tablespoons olive oil, divided
- 2 cups of cooked rice
- 1 tomato, diced
- 1 avocado, sliced
- 1 15-ounce can black beans, drained and rinsed
- ¾ cup Black Bean & Corn Salsa
- Fresh lime juice, for serving
Directions
- Rinse fish; pat dry with paper towels.
- In a shallow plate, combine cornmeal and Trail Dust Southwestern Seasoning.
- Brush tilapia with 1 tablespoon olive oil; coat with cornmeal mixture.
- In a large nonstick skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add fillets; cook 5 minutes. Turn and cook until fish just flakes with a fork (an additional 4-5 minutes).
- Divide cooked rice into 4 bowls.
- Add half of a tilapia fillet to each bowl.
- Top with tomato, avocado, black beans, salsa and a squeeze of fresh lime juice if desired.
Leftovers store well. Simply keep the ingredients separate in airtight containers in the refrigerator for up to 3 days. Reheat the rice and fish before serving, and add the avocado fresh to prevent browning. It’s a great make-ahead option for healthy lunches throughout the week.
Recipe Variations
- Salmon taco bowls: Use salmon and cook the same way (slightly longer cook time).
- Shrimp version: Add peeled shrimp and sauté 2–3 minutes total.
What To Serve with This Recipe
- Tortilla chips + salsa or guacamole
- A simple fruit salad (mango, pineapple, or watermelon is perfect)
- Roasted sweet potato wedges
- A quick cucumber-tomato salad
- Street-corn-style side (or just extra corn with lime and a sprinkle of cheese)
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