Fish taco bowls - Something lighter for dinner but still totally delicious!

Food
Written By Lisa Theuer

The biggest thing I loved about making these fish taco bowls is they were kind of a salad, but with all the aspects you look for when making tacos so it still gave you that full and satisfied feeling. If you DID want to just make actual tacos, you can still follow all the same steps listed below to prepare the fish, and then just pop it into your favorite tortilla to have a super yummy fish taco!

Here are the ingredients needed for the bowls I made; this was enough for 2 portions which for me is a miracle because I usually accidentally cook for an army. This can easily be scaled up or down depending on how many people you are feeding!

For the fish:
Tilapia filet - I got a pack from the freezer at Trader Joe’s, 2 filets weighing total about .7 lb
1 tbsp cumin
1 tbsp garlic powder
1 tbsp paprika
1 tsp salt
1 tsp black pepper
(All those seasonings once on the fish, and then the same quantity again in the flour dredge)
1/2 cup flour
2 tbsp neutral oil for cooking

Quick pickle cabbage:
1/4 of a small cabbage, thinly sliced or shredded
1/3 cup rice vinegar or any preferred vinegar
1 tsp white sugar
1 tsp salt

Spicy avocado crema:
1/2 cup plain greek yogurt
1 avocado
1/4 cup fresh cilantro
1 lime juiced
1 tbsp pickled jalapeños + couple tsp pickley liquid
4 cloves garlic
Pinch salt & pepper

Other bowl ingredients :
Lime cilantro rice (I make basmati rice as usual then add 1/4 cup minced fresh cilantro & 1 lime juiced)
Fresh spinach
Shredded carrots
Sliced radish
Fresh cilantro
Avocado

To prepare:

  • Add the sliced cabbage to a bowl with the salt, sugar and vinegar and let sit while you cook everything else.

    • At least 20-30 minutes is best or make a couple hours in advance if possible.

  • Pat dry and season the tilapia.

  • Add flour to a bowl and season the same as the tilapia.

  • Coat the fish in the seasoned flour, slowly add to pan with hot oil on medium - medium/high heat

    • Fry on both sides until golden and cooked through, my filets took roughly 3-4 minutes on each side.

  • Mix up all the avocado crema ingredients and blend.

    • Leave some of the jalapeño out if you don’t like spice.

      Time to plate! I added in the cilantro rice, followed by the spinach and cabbage, then all my little toppings and the crispy tilapia filet. The crema adds such a nice richness but has a little kick to it. I added a few tortilla chips on the side with it! This is filling, fresh and a fun way to enjoy a taco bowl!

Lisa Theuer
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