Fish Taco Bowls

Fish Taco Bowls

4 servings
When you’re craving the flavors and textures of a fish taco, but need some vegetables in your life, this fish taco salad bowl recipe is perfect for you.

Ingredients

  • jalapeño

    seeds removed, finely chopped

    1
  • clove garlic

    grated

    1 small
  • mayonnaise
    2 tbsp.
  • sour cream
    2 tbsp.
  • zest and juice of
    1
  • kosher salt
    1 tsp.
  • granulated sugar
    ¼ tsp.
  • shredded green and/or red cabbage
    6 c.
  • chopped fresh cilantro
    ¼ c.
  • mayonnaise
    ¼ c.
  • sour cream
    ¼ c.
  • sriracha
    2 tbsp.
  • juice of
    ½
  • all-purpose flour
    ¾ c.
  • chili powder
    2 tsp.
  • kosher salt
    2 tsp.
  • freshly ground black pepper
    ½ tsp.
  • garlic powder
    ½ tsp.
  • whole milk
    1 c.
  • cod or any firm white fish

    cut into strips about 3"-by-1 1/2

    1 ½ lb.
  • neutral oil
    ½ c.
  • romaine

    chopped

    1 head
  • avocados

    finely chopped

    2
  • mango

    sliced

    1 large
  • fresh cilantro leaves and lime wedges

    for serving

Directions

Fish & assembly

  1. 1

    In a medium bowl, mix flour, chili powder, salt, pepper, and garlic powder. Pour milk into another medium bowl. Place fish in milk. 

  2. 2

    In a large skillet over medium-high heat, heat oil. Lightly dredge fish in flour mixture, shaking off excess. Working in batches if needed, gently lay fish in skillet and cook until golden brown on one side, 3 to 4 minutes. Carefully turn and cook until second side is golden brown, about 2 minutes more. Transfer to a wire rack set in a baking sheet. 

  3. 3

    Divide romaine among bowls. Top with slaw, a few pieces of fish, avocado, mango, cilantro, and a drizzle of crema. Serve with lime wedges alongside. 

Fish Taco Bowls

Fish Taco Bowls

30 min4 servings1045 cal

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About this Recipe

Ditch the tortillas and embrace the vibrant flavors of summer with these incredible Fish Taco Bowls. Perfect when you're craving a classic fish taco but want to lighten things up with a bounty of fresh vegetables.

This recipe truly shines by transforming your favorite handheld into a satisfying bowl, allowing all the incredible textures—crispy-coated fish, creamy avocado, and crunchy cabbage—to stand out in every forkful. It’s a smart and delicious way to get those essential veggies in while enjoying a truly craveable summer meal.

Prepare for a symphony of fresh flavors and delightful textures in every bite. You'll experience tender, seasoned white fish perfectly complemented by crisp shredded cabbage, sweet, juicy mango, and rich, creamy avocado. Everything is brought together by two distinct, delectable sauces: one bright and zesty with jalapeño and lime, and the other offering a gentle, spicy kick from sriracha. This dish is designed to be a refreshing yet hearty lunch or dinner, feeling special without any fuss.

Customization & Variations

While cod is an excellent choice, any firm white fish like snapper or tilapia will work beautifully here. Feel free to adjust the heat in the sauces to your liking by moderating the amount of jalapeño or sriracha. For an extra layer of flavor, consider adding a pinch of cayenne pepper to the flour dredge for the fish. A squeeze of extra fresh lime juice and a garnish of fresh cilantro leaves are always welcome additions.

These Fish Taco Bowls are ideal for a casual summer lunch or a quick, flavorful weeknight dinner. Serve them immediately, garnished generously with fresh cilantro leaves and plenty of lime wedges for an extra burst of vibrant freshness.

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