Fish Taco Bowls
Ingredients
- ¾ csour cream
- ½ cmayonnaise
- ⅓ cfresh cilantro
- 1lime
zested and juiced
- ¼fresh jalapeño)
seeds removed (optional
- 1 smallgarlic clove
- to tastesalt
- ¾ tspgarlic powder
- ¼ tsponion powder
- ¼ tspground cumin
- ¼ tspsmoked paprika
- ¼ tspsalt
- 1 tbspolive oil
- 1 lbmahi mahi)
fresh or frozen (if using frozen, make sure to thaw completely
- 2 ccooked cilantro lime rice
store bought or homemade
- 2 cshredded cabbage
mix of green and purple
- 1 ⅓ cpico de gallo
- ½ ccilantro lime crema
- diced avocado
optional for garnish
- cilantro
optional for garnish
- lime wedges
optional
Directions
- 1
Make the crema by placing its ingredients into a food processor or blender and pulse to combine. Refrigerate until ready to use.
- 2
In a small bowl, combine the garlic powder, onion powder, ground cumin, paprika, and salt.
- 3
Pat the fish filets dry with paper towels, and drizzle with olive oil. Rub the olive oil onto all sides of the fish, then sprinkle with the seasoning mix. Press the mix into the fish to ensure that it sticks.
- 4
Preheat the air fryer to 400°F. Once the air fryer preheats, add the fish to the basket and cook for 8-13 minutes flipping halfway through.
- 5
Cook until the internal temperature of the mahi mahi reaches 145°F and the fish flakes easily with a fork. (Thinner filets may be done in as little as 8 minutes while thicker filets take a bit longer.)
- 6
While the fish cooks, begin preparing the bowls. Divide the rice, cabbage, and pico de gallo evenly between 4 bowls.
- 7
Break the cooked fish into bite-sized pieces, add it to the bowls, then drizzle with crema. Add your favorite garnishes and serve immediately!
Fish Taco Bowls
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Ratings & Reviews
Based on 2 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, flavorful dinner that's both satisfying and easy to make? These Mahi Mahi Fish Taco Bowls with Cilantro Lime Rice deliver big, fresh flavors directly to your table, proving you don't need takeout for restaurant-quality seafood.
Why This Recipe Works
What sets these fish taco bowls apart is the perfectly seasoned mahi mahi, cooked simply and served alongside fluffy cilantro lime rice. The combination of fresh pico de gallo, crisp shredded cabbage, and a creamy, zesty cilantro lime crema creates a harmonious balance of textures and tastes. It's a complete meal that feels gourmet yet is incredibly straightforward.
What to Expect
Prepare for a burst of fresh, tangy, and savory flavors in every bite. The mahi mahi is tender and flaky, seasoned with garlic powder, onion powder, cumin, and smoked paprika for a warm, inviting spice. You'll love how the zesty cilantro lime rice complements the richness of the fish. Crunchy green and purple cabbage adds a delightful texture, while the cool, tangy cilantro lime crema ties all the elements together with its bright notes of lime, cilantro, and a hint of jalapeño. This is a wonderfully balanced and wholesome meal, offering a variety of sensory experiences.
Customization & Variations
For an extra layer of richness, consider adding diced avocado as a garnish. If you prefer a milder crema, you can omit the jalapeño or remove all its seeds. Feel free to adjust the amount of fresh cilantro to your preference in both the crema and as an optional garnish.
Serving & Context
These Mahi Mahi Fish Taco Bowls are perfect for a weeknight dinner when you want something substantial yet light and bursting with flavor. Serve with extra lime wedges on the side for an added citrusy zing.