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!
Crispy pan fried white fish, vibrant avocado cream sauce, and homemade mango salsa overtop freshly cooked rice is all it takes to make these flavorful Fish Taco Bowls with Avocado Crema! They’re a quick, easy, and fresh weeknight dinner and an inventive solution when you want to switch things up on Taco Tuesday.
I took a short cut and seasoned my pan fried fish with a homemade taco seasoning. It’s a quick mix that gives each piece of fish a litle smokiness and just a hint of spice. Plus, the flavors pair beautifully with the bounty of colorful toppings.
What kind of fish is best for fish tacos?
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.
How to make fish taco bowls
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.
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.
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.
Now the fun part: assembly! Add some cooked rice 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.
Fish taco toppings:
Replicate your favorite fish tacos by filling up your bowl with these toppings:
- Avocado slices
- Red or green salsa
- Mango Salsa
- Pico de gallo
- Apple slaw
- Cotija cheese
- Sliced radishes
- Lime juice
- Cherry tomato salsa
- Feta cheese
- Hawaiian coleslaw
- Sliced jalapenos
- Quick pickled onions
- Black beans
- Tortilla strips
- CIlantro lime crema
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!
Wine Pairing for Fish Tacos:
- A medium-bodied wine with some good citrus would be a great match for these fish tacos. Try a Sauvignon Blanc, Pinot Gris, or Vinho Verde.
What to serve with fish taco bowls:
If you loved this Fish Taco Bowl recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More taco recipes:
- Korean Tacos with Bulgogi Beef
- Sweet Potato Tacos
- Cauliflower Tacos with Lime Crema
- Street Corn Chicken Tacos
- Instant Pot Carnitas Tacos
Fish Taco Bowls with Mango Salsa & Avocado Cream Sauce
- 1 pound white fish (cut into 1-inch pieces (Mahi Mahi, cod, tilapia))
- 1 Tbsp taco seasoning
- 1/2 lime (juiced)
- 1 Tbsp olive oil (extra virgin)
- 2 cups cooked rice (white or brown)
- 1 cup red cabbage (thinly sliced)
- 1 3/4 cups diced and peeled mango ((about 2 mangoes))
- 1/4 cup diced red onion
- 1/2 lime (juiced)
- 1 jalapeno (seeded and diced)
- 2 Tbsp chopped cilantro
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)
- Combine ingredients in a bowl, cover and refrigerate until ready to serve.
Avocado Cream Sauce
- 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.
- 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!
This recipe was originally published in 2017. It was updated in 2021 to add new photographs. The recipe remains the same. Enjoy!