This Fish Taco Bowl with Lime Rice is a high-protein healthy recipe filled with grilled fish, cilantro-lime rice, avocado, and mango salsa ready in less than 30 minutes!
Fish Taco Bowls with Cilantro Lime Rice Recipe by MARCIE
The best part about this recipe is that you can change it up by using your favorite toppings including jalapeños, sour cream, or pineapple salsa.
Why you’ll love this recipe:
- This fish taco bowl is hearty, satisfying, and bursting with flavor and texture.
- It’s everything you love about fish tacos but it’s easier to eat!
- It’s on the table in about 30 minutes, and most of the components may be done in advance.
- You can choose as many or as few toppings as you like. Great options include guacamole, pico de gallo, fresh or roasted vegetables, beans, aioli, or crema.
- Customize the fish with your favorite seasoning, and sub with salmon, shrimp or go meatless!
- This meal is gluten-free and dairy-free, and may also be made low carb and paleo by subbing the rice with cauliflower rice.
Ingredients For Fish Taco Bowls with Lime Rice:
- Grilled fish: Used mahi-mahi, but you can use your favorite.
- Cilantro lime rice: This is the base of the bowls. It may be substituted with plain rice, but the cilantro and lime really add flavor.
- Mango Salsa: The sweet and savory flavors pair very well with the fish, but you can use your favorite salsa.
- Avocado: The avocado provides a creamy element.
- Cabbage: The cabbage adds a nice, crunchy texture to these bowls. It may be substituted with your favorite fresh, crunchy vegetables.
- Cilantro and lime: For serving.
These bowls include a few different components, which prepare in stages to make meal prep quicker:
- Prepare the rice: The rice takes about 20 minutes to cook, so start that first. Once it’s cooking, prep the lime zest, juice, and chopped cilantro to stir in at the end.
- Prep the salsa: The salsa tastes best when the ingredients are allowed to stand at room temperature for a minimum of 10 minutes, so prepare it before the fish.
- Prep and cook the fish: Preheat the grill to medium-high. Pat the fish dry, then season with smoked paprika, salt, and pepper to taste, then brush with oil. When the grill is hot, add the fish and turn the heat down to medium. Grill for 5-6 minutes per side, or until the fish flakes easily with a fork. Remove from heat and cover loosely with foil.
- Prep the remaining toppings: While the fish cooks, prep the cabbage, avocado, and additional lime and cilantro if desired.
Fish Taco Bowls with Lime Rice
FOR THE FISH:
- 16 ounces white fish, such as mahi mahi cod or halibut*
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/2 tbsp oil
FOR THE BOWLS:
- Cilantrio lime rice
- Mango salsa
- 1 avocado, sliced
- 1 cup shredded cabbage
- Prepare the Cilantro Lime Rice and Mango Salsa first.
PREPARE THE FISH:
- Pat the fish dry, then sprinkle both sides with paprika, salt and pepper, to taste, then brush with oil. Preheat the grill to medium high. Once hot, place the fish on the grill and turn the heat down to medium. Grill for 5-6 minutes per side or until the fish flakes easily with a fork. Remove from heat and cover loosely with foil.
- Prep the avocado, cabbage, lime and cilantro while the fish cooks.
ASSEMBLE THE BOWLS:
- Divide the cilantro lime rice between (4) bowls, then top with fish, cabbage, salsa, avocado, and additional lime wedges and cilantro if desired. Serve and enjoy!
- Fish takes 10 minutes per inch to cook, so cooking time will vary depending on the thickness of your fish.
- Customize fish taco bowls with your favorite toppings. Use your favorite salsa, guacamole, grilled or roasted vegetables, aioli, or crema.
- Make this a paleo fish taco bowl by substituting the cilantro lime rice.