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fish taco bowls

Fish Taco Bowls

Crispy fish and a creamy, spicy cabbage slaw are the base of these veggie-packed takes on everyone’s favorite taco. Here, sweetness from the diced mango and creaminess from cool avocado blends perfectly with the drizzle of a spicy crema, making this summer-y salad an instant staple.


- 1 avocado

- 1 cup cooked white rice

- 1 can black beans, drained and rinsed

- 1 red bell pepper, sliced

- 1 small red onion, chopped

- 1 lime

- Olive oil

- Salt

- Pepper

- Chili powder

- Cumin

- Garlic powder

- Paprika

- Tortilla chips (optional)


1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.


2. Arrange the fish fillets on the baking sheet and drizzle with olive oil. Season with salt, pepper, and a pinch of chili powder. Bake for 15-20 minutes, or until the fish is flaky and cooked through.


3. In a small bowl, mash the avocado with a fork. Squeeze in the juice of half a lime and season with salt and pepper to taste.


4. In a separate bowl, mix the black beans with a pinch of cumin and garlic powder. Set aside.


5. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced bell pepper and chopped onion, and sauté for 5-7 minutes, until they start to soften.


6. Assemble the fish taco bowls: Start with a layer of cooked white rice at the bottom of each bowl. Top with the black bean mixture, sautéed peppers and onions, and a few pieces of the baked fish.


7. Drizzle the avocado mixture over the top of each bowl. Sprinkle with paprika and a squeeze of lime juice for extra flavor.


8. If desired, crush up some tortilla chips and sprinkle them on top of the fish taco bowls for added texture.


9. Serve hot and enjoy your delicious and easy fish taco bowls! You can also add your favorite toppings such as salsa, shredded cheese, or hot sauce for even more flavor. Enjoy!

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