Fish Taco Bowls Recipe
These vibrant fish taco bowls are loaded with fresh ingredients for a healthy and satisfying meal! Add in your favorite toppings for the perfect weeknight meal.
Servings: 4 Bowls
Calories: 597kcal
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!
Nutrition
Serving: 1bowl (of 4) | Calories: 597kcal | Carbohydrates: 67g | Protein: 25g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 53mg | Sodium: 1257mg | Fiber: 11g | Sugar: 7g