Fish Taco Bowls Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A deconstructed fish taco served over cilantro-lime rice and fresh vegetables with a creamy sriracha-crema sauce. Flaky seasoned whitefish with avocado, cabbage, and cotija cheese makes for a fresh, satisfying meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 lbs Whitefish (such as Cod, Halibut, Rockfish, or Tilapia, chopped in to bite-size chunks)
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 - 1/2 tsp chili powder (or added to taste)
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 3 cups Cilantro Lime Rice (or your favorite cooked rice or grain)
- 1 small purple cabbage
- 2 medium avocados (diced)
- 2 roma tomatoes (diced)
- 1/2 red onion (chopped)
- 1/2 bunch cilantro (leaves chopped)
- 4 oz cotija cheese (1 cup grated/crumbled)
- 1 lime (cut into 8 wedges to serve)
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 Tbsp lime juice (from 1 to 2 limes)
- 1 tsp garlic powder
- 1 tsp Sriracha sauce (or added to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1157mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1399mg
- Calcium
- 187mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.