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fish taco bowl recipe

Fresh Fish Taco Bowl with Avocado Pico & Jalapeno Crema

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A vibrant and customizable fish taco bowl featuring crispy seasoned fish, creamy avocado pico, tangy jalapeño crema, and zesty cilantro lime rice. This restaurant-quality dish combines bold flavors and fresh ingredients for a delicious and satisfying meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Avocado Pico
  • 4 medium avocados diced
  • 1 large tomato diced
  • 1 teaspoon cilantro rough chopped
  • 1 garlic clove minced
  • 1 tablespoon red onion thinly chopped
  • 1 teaspoon Himalayan or sea salt
  • 1 teaspoon ground pepper
  • 1/2 medium jalapeño
For the Jalapeño Crema
  • 8 ounces sour cream
  • 1 medium lime
  • 1 tablespoon cilantro
  • 1 small jalapeño chopped
For the Cilantro Lime Rice
  • 1 cup basmati rice
  • 2 cups water
  • 1 tablespoon salted butter
  • 1 tablespoon cilantro chopped
  • 1/2 medium lime
For the Fish
  • 1 cup all-purpose flour
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 tablespoon paprika
  • 4 tilapia fillets
  • 4-6 tablespoons vegetable oil
For the Bowl Assembly
  • 2 15 ounce cans black beans drained and rinsed
  • 2 cups frozen corn prepared and drained
  • 1 cup red cabbage shredded
  • 1 lime cut into wedges
  • 1 cup Cotija or cheddar cheese

Equipment

  • Medium pot
  • Blender
  • Large skillet
  • Shallow dish
  • Mixing bowls

Method
 

  1. Start by making the cilantro lime rice. Combine rice with water and a pinch of salt in a medium pot. Bring to a boil, reduce heat, cover, and simmer until tender (15-20 minutes). When done, fluff with a fork and stir in butter, chopped cilantro, and lime juice.
  2. For the avocado pico, gently mix diced avocados, tomato, cilantro, minced garlic, and red onion. Season with salt and pepper.
  3. Make the jalapeño crema by blending sour cream with lime juice, cilantro, and chopped jalapeño until smooth.
  4. For the fish, mix flour with cumin, chili powder, salt, and paprika in a shallow dish. Dredge tilapia fillets in the seasoned flour.
  5. Pan-fry the fish in vegetable oil until golden and flaky, about 3-4 minutes per side.
  6. Assemble the bowls by arranging portions of cilantro lime rice, topped with pieces of crispy fish. Around the edges, place warmed black beans, prepared corn, and shredded red cabbage.
  7. Top with avocado pico and drizzle with jalapeño crema. Finish with a sprinkle of cheese and serve with lime wedges.

Notes

Feel free to substitute tilapia with other white fish like cod or mahi-mahi. For a lighter version, use Greek yogurt instead of sour cream in the crema. The components can be prepared ahead and stored separately for meal prep. Vegetarians can replace the fish with roasted cauliflower or portobello mushrooms. The spice level can be adjusted by reducing or increasing the amount of jalapeños used.

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