Light yet satisfying Fish Taco Bowls with slaw and avocado dressing make the perfect healthy weeknight meal! Mix it up with your favorite additions!
My Fish Tacos with Mango Salsa and Mahi Mahi Fish Tacos have been classic weeknight staples for years.
I found myself recently craving something fish taco-adjacent but in the form of a big ol’ bowl with lots of greens and a tasty sauce to tie it all together.
And so, these easy fish taco bowls were born! They are packed with fresh spring greens, brown rice, a quick cabbage slaw, tender flaky fish, and an avocado crema. The best part? They are highly customizable and require very little effort to make.
Let’s discuss the fresh ingredients for healthy fish taco bowls! The full ingredients list can be found at any grocery store.
Fish Taco Bowl Ingredients:
For the Fish:
Cod Filets, Mahi Mahi, or Tilapia: Choose your favorite flaky white fish to marinate for these tasty bowls. Really, any kind of fresh fish works here.
Fish Marinade: Avocado oil, soy sauce, lemon zest, pure maple syrup, garlic powder, and dried parsley. This combination of ingredients yields the perfect balance of sweet, savory, tangy flavors.
For the Bowls:
Greens of Choice: I like using spring greens, but baby spinach or romaine lettuce work great too.
Cooked Rice: Steam up some white rice or brown rice. Use leftover rice, or make the rice ahead of time to break the recipe into parts.
Avocado Dressing: Make the Creamy Avocado Dressing from my site to serve as the sauce for the bowls. It combines creamy avocado, lime juice, garlic, and more, for a delicious way to tie together all of the ingredients.
Radishes: Optional, but fun!
Cabbage Slaw Ingredients:
Red cabbage, carrots, fresh lime juice, garlic powder, salt and pepper are all we need for a delicious crunchy slaw. I often use this slaw on all kinds of tacos and bowls.
To save time, you can pick up some coleslaw mix instead of chopping the cabbage.
Recipe Adaptations:
- Add in grated cheese, sour cream, black beans, sliced avocado, chopped red onion, green onions, fresh pico de gallo, or any of your favorite taco toppings.
- If you have the time, make my Cilantro Lime Rice for the rice portion of the recipe.
- Make it low carb by omitting the rice and adding Cilantro Lime Cauliflower Rice.
- Serve with tortilla chips or mix tortilla strips into the bowl.
- Swap out the avocado dressing for a different fish taco sauce. Chipotle mayo (or yogurt) is a great option!
- If you love the flavor of chili powder, sprinkle it over the fish before baking.
Now that we’ve covered the wholesome ingredients, let’s make fish taco bowls!
How to Make Fish Taco Bowls:
Prepare the Fish:
Mix the marinade ingredients together in a small bowl or a measuring up. Transfer the raw fish filets to an airtight container with the marinade and refrigerate for at least 1 hour, up to 12 hours.
When you’re ready to cook the fish, preheat the oven to 400 degrees F. Transfer the marinated fish to a large casserole dish or baking sheet and bake for 10-15 minutes, or until the fish is cooked through.
Fish is fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit. Remove the fish from the oven and use a fork to break it into smaller pieces.
Make the Slaw:
Toss all of the cabbage slaw ingredients together in a large bowl. Taste for flavor and add more lime juice, salt, or black pepper to taste.
Assemble the Bowls:
Load up large bowls with your desired amount of chopped fresh greens, rice, cooked fish, sliced radishes, cabbage slaw, and avocado dressing. Dig in!
Store leftover fish in an airtight container in the refrigerator for up to 3-4 days.
The next time you’re craving refreshing fish tacos in the form of a big bowl, whip up this easy healthy fish taco bowl recipe! It is perfect for taco Tuesday, or any night of the week.
If you’re a big fan of Mexican food, try out some of these reader favorites!
More Mexican Recipes:
- Crock Pot Mexican Shredded Chicken
- Ground Turkey Taco Casserole
- Crock Pot Birria Tacos
- Flank Steak Tacos
- Carne Asada Tacos
- Shrimp Tacos with Chipotle Lime Sauce
Make these delicious fish taco bowls your next favorite healthy meal!
Fish Taco Bowls Recipe
Ingredients
For the Fish
- 12 ounces cod mahi mahi, or tilapia
- 3 Tbsp avocado oil
- 2 Tbsp soy sauce
- 1 tsp lemon zest
- 2 tsp pure maple syrup
- 1 tsp garlic powder
- ½ tsp dried parsley
- Sea salt and black pepper to taste
For the Bowls
- 5 ounces spring greens chopped
- 4 cups cooked brown rice or white rice
- 6 radishes thinly sliced
- 1 batch Creamy Avocado Dressing
Cabbage Slaw:
- 1 cup grated carrot
- 2 cups red cabbage thinly sliced
- 3 Tbsp fresh lime juice
- 1 clove garlic
- Sea salt to taste
Instructions
Prepare the Fish:
- Mix the marinade ingredients together in a small bowl or a measuring up. Transfer the raw fish filets to an airtight container with the marinade and refrigerate for at least 1 hour, up to 12 hours.
- When you’re ready to cook the fish, preheat the oven to 400 degrees F. Transfer the marinated fish to a large casserole dish or baking sheet and bake for 10-15 minutes, or until the fish is cooked through. Fish is fully cooked once it reaches an internal temperature of 145 degrees Fahrenheit. Remove the fish from the oven and use a fork to break it into smaller pieces.
Make the Slaw:
- Toss all of the cabbage slaw ingredients together in a large bowl. Taste for flavor and add more lime juice, salt, or black pepper to taste.
Assemble the Bowls:
- Load up large bowls with your desired amount of chopped fresh greens, rice, cooked fish, sliced radishes, cabbage slaw, and avocado dressing. Dig in!
