My 30-minute Fish Taco Bowls with Avocado Crema make for a fresh, tangy, and zesty weeknight dinner. Super fun and a flavorful swap for everyday tacos!
Table of Contents
Ingredient notes
- Fish – Mahi mahi, cod, tilapia, salmon, halibut, etc.
- Taco Seasoning – I like to make my own homemade taco seasoning. But you can also purchase a packet of taco seasoning. You’ll need 1 Tablespoon of taco seasoning. Tip: Here’s how much taco seasoning is in one packet.
- Lime
- Olive Oil
- Cooked Rice – For serving. Brown rice, white rice or cauliflower rice. Have you tried making instant pot rice yet? Total game changer! Or, try swapping in this green rice.
- Red Cabbage – Thinly sliced, for topping your bowls. Or, you can use coleslaw mix.
- Mango – You can use frozen or fresh mango. Or, swap in some Mango Salsa.
- Red Onion – Or, swap in some pickled onions.
- Jalapeno
- Cilantro
- Greek Yogurt – Or sour cream.
- Garlic
- Salt & Pepper
What kind of fish is best?
Any fish you love! Fish taco bowls are easy to customize and you can use your favorite kind of fish as the star of the show. Go ahead and use salmon, steelhead, mahi mahi, halibut, tilapia, or even shrimp if you want.
I like tender and soft sauteed fish pieces but if you prefer them breaded and fried, go for it! There are no rules when it comes to fish tacos.
I also love these fish taco bowls topped with these air fryer salmon bites!
How to make them
- Make the Mango Salsa: Start by making the mango salsa either before serving or up to 2 days ahead. Simply combine all the ingredients in a bowl, cover it with plastic, and keep it in the fridge until it’s time to serve.
- Make the Avocado Crema: The avocado cream sauce can also be made a few days ahead. Use a food processor to smooth out all of the sauce ingredients, then season with salt and pepper to taste. Keep it in a sealed jar in the fridge until you’re ready to serve.
- Cook the Fish: Heat a skillet with some oil over medium-high heat and add the fish. Season the pieces with homemade taco seasoning and lime juice. Cook until the pieces are crispy, golden brown, and cooked through.
- Assemble: Now the fun part: assembly! Add some cooked rice (or try this Arroz Verde) to 4 bowls and layer the fish, cabbage, mango salsa, and avocado sauce on top. Enjoy!
Can I bake the fish instead?
Of course! To bake the fish, layer the filets on a foil-lined baking sheet. Mix the taco seasoning with the oil and brush it on both sides of the fish. Bake in a 400ºF oven for about 25 minutes or until the fish flakes easily with a fork. Break the fillets into small pieces, then layer the cooked fish on top of your bowls.
Topping ideas
Replicate your favorite fish tacos by filling up your bowl with these toppings:
- Avocado slices
- Cotija cheese
- Sliced radishes
- Lime juice
- Feta cheese
- Cilantro
- Sliced jalapenos
- Corn
- More → 9+ Tasty Taco Sauces!
Tips and tricks
- You can make the rice, avocado sauce, and mango salsa up to 2 days ahead of time. Store them in separate containers in the fridge until it’s time to assemble the taco bowls.
- The fish pieces shouldn’t need more than 5 to 7 minutes in the pan. Just watch them carefully as they can overcook easily.
- You can replicate this with any taco recipe you want! Forget the tortillas and layer chicken, steak, carnitas, or shrimp over rice or greens.
- Make this recipe low carb by swapping the rice for cauliflower rice.
- Dig into the bowls with a fork or use tortilla chips instead!
How to make ahead and store
Store any leftovers in an airtight container in the fridge for 3-4 days. I like to store the avocado crema and mango salsa separately. Reheat in the microwave or in a skillet on the stove.
What to serve with them
- 7+ Tasty Taco Sauce Recipes
- More → 30+ Sides for Fish Tacos
Erin’s wine pairings
- A medium-bodied wine with some good citrus would be a great match for these fish taco bowls. Try a Sauvignon Blanc, Pinot Gris, or Vinho Verde.
More seafood recipes
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- More → 35+ Rice Bowl Recipes
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Full Recipe
Fish Taco Bowls
Ingredients
- 1 pound cod (cut into 1-inch pieces (or other white fish like Mahi Mahi or tilapia))
- 1 Tbsp taco seasoning
- 1/2 lime (juiced)
- 1 Tablespoon olive oil (extra virgin)
- 2 cups cooked rice (white or brown)
- 1 cup red cabbage (thinly sliced)
Mango Salsa
Avocado Cream Sauce
- 1 avocado
- 1 lime (juiced)
- 1/3 cup chopped cilantro
- 1/4 cup plain greek yogurt
- 1 clove garlic
- Salt and pepper (to taste)
- Water (as needed)
Instructions
Mango Salsa
- Combine ingredients in a bowl, cover and refrigerate until ready to serve.
Avocado Crema
- Combine avocado, lime juice, cilantro and greek yogurt in a blender or food processor and process until smooth, adding water if necessary to reach a smooth consistency. Season with salt and pepper, to taste.
Taco Bowls
- Add oil to a large skillet and heat over medium-high. Add fish and sprinkle with taco seasoning and lime juice. Cook until browned and cooked through, 4-5 minutes.
- Assemble fish taco bowls by dividing the rice between 4 bowls and topping with fish, cabbage, mango salsa and avocado cream sauce. Enjoy!
Notes
- The mango salsa and avocado cream sauce can be made up to 2-days ahead of time. Store the avocado cream sauce in a sandwich bag with the air squeezed out. When ready to serve, snip a corner off the bag and pipe onto your bowls.
-
You can make the rice, avocado sauce, and mango salsa up to 2 days ahead of time. Store them in separate containers in the fridge until it’s time to assemble the taco bowls.
-
The fish pieces shouldn’t need more than 5 to 7 minutes in the pan. Just watch them carefully as they can overcook easily.
-
You can replicate this with any taco recipe you want! Forget the tortillas and layer chicken, steak, carnitas, or shrimp over rice or greens.
-
Make this recipe low carb by swapping the rice for cauliflower rice.
Nutrition
This mahi mahi taco bowl recipe was originally published in 2017. It was updated in 2021 to add new photographs, and again in 2023 to add new content. The recipe remains the same. Enjoy!
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