Fiesta Fish Taco Bowls
These Fiesta Fish Taco Bowls are like a fish burrito in a bowl. Crispy fish, veggies, and sauce over a bed of cooked rice. It’s an entire meal in one bowl!
Servings: 6
Calories: 681kcal
Ingredients
- 1/4 cup taco seasoning
- 1 pound tilapia fillets about 4-5
- 2 tablespoons vegetable oil
- 1 onion diced
- 1 teaspoon garlic minced
- 15 ounces black beans drained and rinsed
- 1 cup fresh corn kernels it is best if you cut it straight from the cob after being steamed for a minutes of two
- 2-3 cups cooked rice
- 1/2 cup cilantro dressing click here for the recipe I used or chipotle ranch dressing
- 1 avocado pitted and diced
- 1 cup cabbage shredded
- 1 cup tortilla strips see recipe here
optional:
- salsa sour cream, tomatoes, cilantro, limes, cotija or feta cheese
Instructions
- Generously rub each tilapa fillet with taco seasoning. Heat oil in a large skillet (medium heat) and add tilapia. Fry on each side for about 4-5 minutes or until cooked through (you know it is done when it flakes easily and is white all the way through). Remove fish from skillet and cut or flake into pieces, set aside and cover with aluminum foil to keep warm.
- In the same pan, add garlic and onion (add a little more oil if you need to) and sauté for a minute or two until onion is soft.
- Add black beans and corn and sauté another couple minutes.
- In each bowl, layer rice, cooked fish, cilantro dressing, corn/black beans, avocado, cabbage and tortilla strips. Add any other additional toppings you would like!
Notes
Additional toppings:
- Fresh salsa or pico de gallo
- Guacamole
- Mango salsa
- Sour cream
- Chopped tomatoes
- Limes (try grilling your lime slices for extra flavor)
- Grilled corn
- Cotija cheese
- Queso fresco
- Fresh cilantro
- Jalapeño
Nutrition
Calories: 681kcal | Carbohydrates: 86g | Protein: 26g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 1133mg | Potassium: 870mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1098IU | Vitamin C: 27mg | Calcium: 61mg | Iron: 3mg