Fish Taco Bowls

If you love the bold, fresh flavors of fish tacos but want a lighter, fuss-free alternative, these fish taco bowls are the perfect solution! Packed with lean protein, fresh veggies, and a zesty homemade sauce, this easy recipe delivers all the classic flavors of Baja-style fish tacos—without the need for tortillas. Plus, it's dairy-free making it perfect for any dietary restrictions you may have.

This healthy fish taco bowl is loaded with vibrant ingredients like seasoned flaky fish, crunchy slaw, creamy avocado, and a tangy lime dressing to create a well-balanced meal that’s both nourishing and satisfying. Whether you’re looking for a quick weeknight dinner, meal prep idea, or a fresh summer dish, this recipe is a go-to option that’s easy to customize with your favorite toppings.

With simple ingredients and minimal prep, these easy fish taco bowls come together in no time, making them perfect for busy schedules. Plus, they’re a great way to enjoy all the flavors of a classic fish taco while keeping things light and refreshing.

Fish Taco Bowls

Ingredients:

For the Oven-Baked Cod:

1 pound cod
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste

For the Pickled Red Onion:

1 medium red onion, thinly sliced
1/2 cup white vinegar (or apple cider vinegar for a milder flavor)
1/2 cup water
1 tablespoon granulated sugar
1 teaspoon salt

For the Cilantro Lime Rice:

2 cups cooked white or brown rice
Juice of 1 lime
2 tablespoons chopped fresh cilantro
Salt to taste

For the Spicy Mayo:

1/4 cup mayonnaise (or dairy-free alternative)
1 tablespoon lime juice
1 teaspoon hot sauce of choice
1/4 teaspoon garlic powder
Cilantro, for garnish (optional)

For the Toppings:

1 cup corn, blackened
1 cup cabbage, chopped
1 avocado, sliced or mashed
1 mango, diced

Instructions:

Peel and thinly slice the red onion into rings or half-moons. Place the slices in a clean glass jar or bowl.
In a small saucepan, combine the vinegar, water, sugar, and salt.
Heat over medium heat, stirring occasionally, until the sugar and salt dissolve (about 2-3 minutes).
Pour the hot brine over the sliced onions, ensuring they are fully submerged.
Let the mixture sit at room temperature for 20-30 minutes to cool and pickle.
Preheat the oven to 400°F (200°C) or heat a grill to medium-high.
Pat the fish dry and rub with olive oil. Season with chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
Bake for 12-15 minutes or grill for 4-5 minutes per side until the fish flakes easily with a fork.
Toss the cooked rice with lime juice, chopped cilantro, and a pinch of salt. Set aside.
In pan over medium-high heat, char the corn, stirring occasionally.
In a small bowl, whisk together mayonnaise, lime juice, hot sauce, and garlic powder. Adjust seasoning to taste.
Divide the cilantro-lime rice among serving bowls.
Top with cooked fish, cabbage, charred corn, pickled red onion, mango, avocado, and a drizzle of chipotle-lime sauce.
Garnish with lime wedges and additional cilantro desired.