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Fresh Fish Taco Bowl Recipe with Easy Zesty Cilantro Lime Rice

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A quick and easy fish taco bowl featuring flaky white fish, zesty cilantro lime rice, and fresh cabbage slaw, perfect for a light and flavorful meal.

Ingredients

Scale
  • 1 lb (450g) fresh white fish fillets (cod, tilapia, mahi-mahi)
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup (185g) long-grain white rice
  • 2 cups (475ml) water or low-sodium chicken broth
  • Juice of 1 large lime
  • Zest of 1 lime
  • ¼ cup (about 10g) chopped fresh cilantro
  • ½ teaspoon salt
  • 2 cups (about 150g) shredded green cabbage
  • ¼ cup thinly sliced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Salt and pepper, to taste
  • 1 ripe avocado, sliced
  • 2 tablespoons pickled jalapeños (optional)
  • 2 tablespoons sour cream or Greek yogurt (dairy-free option available)

Instructions

  1. Prepare the Cilantro Lime Rice: Rinse 1 cup of long-grain white rice under cold water until clear. In a medium saucepan, combine rinsed rice, 2 cups water or broth, and ½ teaspoon salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in lime zest, lime juice, and chopped cilantro. Keep warm.
  2. Make the Slaw: In a bowl, toss shredded cabbage, sliced red onion, and chopped cilantro. Drizzle with lime juice and season with salt and pepper. Mix well and let marinate while preparing the fish.
  3. Season and Cook the Fish: Pat fish fillets dry. Combine cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl. Rub spice mixture evenly on fish. Heat oil in a non-stick skillet over medium-high heat. Cook fish 3-4 minutes per side until golden and cooked through (internal temp 145°F). Remove and flake into large chunks.
  4. Assemble the Bowl: Spoon cilantro lime rice into bowls. Add slaw, then flaky fish pieces. Top with avocado slices, pickled jalapeños if using, and a dollop of sour cream or Greek yogurt. Garnish with extra cilantro or lime wedges.

Notes

Rinse rice to prevent stickiness. Use fresh lime juice and zest for best flavor. Pat fish dry before seasoning for a good sear. Cook fish on medium-high heat to avoid drying out. Let slaw marinate 10-15 minutes for softened crunch. Assemble avocado last to prevent browning. Store components separately if saving leftovers and reheat gently.

Nutrition

Keywords: fish taco bowl, cilantro lime rice, fresh fish recipe, quick dinner, healthy fish bowl, gluten-free fish taco, easy weeknight meal

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