Fish Taco Bowls

Fish taco bowls are never in short supply around our house! We love making them for weeknight dinners, as an alternative to classic fish tacos.

In this recipe, each bowl starts with a base of warm rice, layered with tender, flaky chunks of blackened mahi mahi. The blackening seasoning brings a smoky, spicy character to this mild fish. And the best part? A fresh mango avocado salsa for a tangy-sweet contrast to the heat of the fish.

Serve your bowls with crunchy cabbage (or fish taco slaw), lime wedges, and a generous drizzle of your favorite fish taco sauce. You can even pair them with a side of warm corn tortillas or chips!

Why You'll Love Fish Taco Bowls

These fish taco bowls are one of our favorite recipes to date! Here’s why:

• Healthy & nutritious: These fish taco bowls are high in protein and loaded with fresh ingredients. They’re as good for you as they are delicious!
• Quick to make: The fish is ready in less than 10 minutes, and the rest of the ingredients come together as it cooks.
• Great for meal prep: The ingredients in these bowls store well, making this recipe perfect for meal prep whenever you need it.

Looking for more delicious taco bowls?  Try these tasty shrimp taco bowls, chicken taco bowls, and cauliflower rice taco bowls.

Ingredients and Substitutions

Here are the ingredients you’ll need to make these fish taco bowls:

• Mahi mahi: Provides a sweet taste and a firm texture. If you can’t find mahi mahi, you can try salmon, cod, halibut, snapper, or tilapia filets.
• Olive oil: Extra-virgin olive oil adds depth of flavor and helps cook the fish. Canola or avocado oil can be used as an alternative.
• Blackening seasoning: Gives the fish a spicy, smoky flavor. Feel free to make your own blackening spice blend with spices like chili powder, garlic powder, cumin, cayenne pepper, and pepper. Or, use your favorite store-bought variety. For a milder option, use this fish taco seasoning instead.
• Rice: Forms the base of the bowl. You can use white, brown, quinoa, or even cauliflower rice based on your dietary preferences and needs. Swap in precooked or frozen rice for a faster option and get dinner on the table in less than 15 minutes.
• Mango: Adds a tropical sweetness to the salsa. If you don't have any mangoes on hand, you can use pineapple, cucumber, or peaches.
• Avocado: Provides a creamy texture to the salsa. If avocados aren't available, try extra mangoes or a mild, creamy cheese like queso fresco.
• Cilantro: Adds a burst of fresh, herbaceous notes. If you're not a fan of cilantro, you can replace it with flat-leaf parsley instead.
• Red onion: Gives a sharp, pungent bite. If red onion is too strong for your liking, try using green onions or shallots instead.
• Lime juice: Fresh lime juice imparts a tangy acidity that balances the rich flavors of the fish. Lemon juice also works in a pinch.
• Red cabbage: Adds a nice crunch and a pop of color to the bowls. Green cabbage, iceberg lettuce, or coleslaw mix will also work.
• Optional sauces: Try homemade fish taco sauce or cilantro lime sauce for extra flavor. You can also use your favorite hot sauce, salsa, or a drizzle of Greek yogurt.

What is the best type of fish to use for fish taco bowls?

Mahi Mahi is a great option due to its firm texture and sweet flavor, but you can also use other types of fish like cod, tilapia, snapper, or even salmon.

How To Make Fish Taco Bowls

Follow these simple steps to make restaurant-style taco bowls in less than 30 minutes.

1. Season The Fish

Begin by cutting your mahi mahi into chunks and tossing them gently with olive oil and blackening seasoning. Make sure to evenly coat your fish with the blackening seasoning for maximum flavor.

2. Cook The Fish

Once the fish is seasoned, cook it until it's perfectly flaky and moist. If you have an air fryer, you can cook it at 400F for about 5 minutes. If you don’t have an air fryer, cook it in a skillet over medium-high heat for a few minutes per side.

You can also broil the fish in the oven for about 5 minutes if you prefer. Whichever method you choose, be sure to keep a close eye on the fish to prevent an overcooked, dry texture.

If you prefer crispy "fried" fish, use the breaded fish in this Baja Fish Tacos recipe.

3. Prepare The Toppings

While your fish is cooking, prepare your mango avocado salsa. Allow it to sit for a little while before serving so the flavors develop and meld together.

4. Assemble The Bowls

Once everything is ready, it's time to assemble your bowls! Start with a layer of rice, followed by your cooked fish, a generous spoonful of salsa, and a sprinkle of shredded cabbage. Don't forget to add your favorite sauce and toppings before digging in!

What To Serve With Fish Taco Bowls

This recipe makes a complete meal on its own, but if you want to add a little something extra, test out some of these options:

• A side of black beans or pinto beans
• Warm corn or flour tortillas
• Blackened corn or corn salsa
• A spicy cabbage and corn slaw
• Crunchy baked corn tortilla chips

Storage & Reheating

If you end up with leftover fish taco bowls or want to meal prep them, follow these steps:

• Fridge: Store leftovers in separate airtight containers for up to 3 days.
• Freezer: The cooked fish and steamed rice can be frozen, but the other components of the bowl are best kept in the fridge.
• Reheating: Reheat the fish gently in a skillet over medium heat until warmed through. Assemble the bowls with fresh toppings.
• Prep ahead: You can marinate the fish, prepare the salsa, and cook the rice in advance to save time when you’re ready to eat.

Variations

If you’re looking for ways to mix up your fish taco bowls, try some of these:

• Protein swap: Use grilled shrimp or chicken instead of fish. Or make these rotisserie chicken bowls for something really fast and easy,
• Grain-free: Swap out the rice for cauliflower rice for a gluten-free and low-carb version.
• Vegetarian: Use grilled tofu or a mix of roasted veggies in place of the fish.
• Spicy: Add a chopped jalapeño to your fresh mango salsa for extra heat.