Perfectly Seared, Flaky Fish Tacos…Turned into Bowls!
There’s nothing better than diving into a platter of Crispy Fish Tacos, but, if I’m being completely honest, frying fish is a slightly messier project than I like for everyday dinners.
That’s exactly what inspired this Fish Taco Bowl recipe: taking all the craveable flavors and textures of the tortilla-stuffed version and reimagining them into an easy, colorful, and fuss-free weeknight bowl.
The star of the show is spiced seared cod fillets, which cook up quickly on the stovetop until perfectly flaky and tender with a beautifully golden crust.
From there, it’s all about the toppings! Top your fish taco bowl with whatever fixings you love most. For me, that’s shredded cabbage, fresh pico de gallo, and a drizzle of a creamy-cooling sauce like my Poblano Ranch Dressing.
The resulting rice bowls have everything there is to love about fish tacos – flaky-tender fish, fresh and crunchy veggies, and creamy sauce.
And, it’s all ready in 30 minutes or less! Major weeknight win. 🙌🏼
Prefer salmon? ⇢ No problem! Check out my Salmon Taco Bowl Recipe for another 30-minute dinner bowl loaded with flaky seared salmon, feel-good veggies, and a deliciously creamy cilantro sauce.
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Buy Now → Prepping and Searing Fish Fillets for Flavorful, Flaky Results
Best fish to use for this recipe? ⇢ You can prepare these fish taco bowls with your favorite flaky white fish of choice.
I love using fresh cod fillets for fish taco bowls since cod is fairly mild and hearty enough to hold up against a quick pan-sear. Haddock, tilapia, flounder, and mahi-mahi are all great options, too. Use whatever you love most or looks freshest at the seafood counter.
Prep the cod fillets. Slice each fillet into smaller, uniform pieces, and pat dry with a paper towel. Why? ⇢ Moisture is the enemy of a beautiful sear! Removing excess moisture from the surface helps it develop a beautifully golden crust.
Season with taco spices. Coat the cod with a generous dusting of taco seasoning to create a naturally gluten-free crust loaded with flavor.
Sear the fish. Heat a little oil in a nonstick skillet over medium-high heat, then add the spiced cod. Cook for 2 minutes, then flip and cook for 1½ – 2 minutes on the other side, depending on thickness.
Fish Taco Bowl Fixings and Assembly
The fish is so quick and simple to prepare, leaving plenty of time to prep taco fixings. There’s a lot of flexibility here, so feel free to pick and choose a few toppings that sound best to you. Fixings are half the fun of taco night!
My favorite toppings for fish taco bowls are…
- Cilantro lime rice – A simple mix of white rice with chopped cilantro and a fresh squeeze of lime juice. Store-bought shortcut! ⇢ I often use quick cooking packets of 90-second rice on really busy nights to make prep even faster.
- Shredded cabbage – A must for fish tacos! Use green or purple cabbage for fresh crunch and fun pop of color.
- Guacamole – For deliciously bright creaminess. This Restaurant-Worthy Guacamole Recipe is my go-to.
- Roasted Poblano Ranch Dressing. Just a drizzle of the creamy, slightly spicy sauce elevates all of the textures of this fish taco bowl!
I can’t wait for you to try this Fish Taco Bowl recipe! It’s a spicy, flaky-tender fish taco-turned-bowl ready in just 30 minutes or less – dinner doesn’t get better than that!
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Easy 30-Minute Fish Taco Bowls with All The Fixings
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Prep Time: 20 minutes -
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Cook Time: 10 minutes -
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Total Time: 30 minutes -
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Yield: serves 4 -
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Category: Tacos, Burritos & Enchiladas Recipes, Dinner Bowls, Main Dishes -
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Method: Stovetop, Seared -
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Cuisine: American, Mexican and Tex-Mex -
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Diet: Gluten Free
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Pin RecipeDescription
There’s nothing better than diving into a platter of crispy fish tacos, but frying fish is a slightly messier project than I like for everyday dinners. Fish Taco Bowls are the next best thing – they have all the craveable flavors and textures of tacos, but in the form of a fresh and colorful rice bowl.
The star of these bowls is the perfectly flaky and tender cod. Seasoning the hearty fillets with homemade taco seasoning and pan searing them over high heat creates a beautifully golden and spiced crust – with no deep frying involved.
Just serve it up in bowls with whatever fixings you love – rice, crunchy veggies, fresh salsa, and creamy sauce – you can’t go wrong! ♡ Happy cooking!
Ingredients
for the fish:
- 1 ½ pounds cod fillet or flaky white fish of choice
- heaping 1 teaspoon chili powder
- heaping 1 teaspoon ground cumin
- heaping 1 teaspoon smoked paprika
- heaping ½ teaspoon garlic powder
- heaping ½ teaspoon onion powder
- heaping ½ teaspoon dried oregano
- optional: up to ½ teaspoon cayenne pepper
- heaping 1 teaspoon kosher salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 lime, juiced
for the fish taco bowls, as desired:
- cilantro lime rice
- shredded cabbage, lettuce, or greens of choice
- pico de gallo or salsa of choice
- guacamole or diced avocado
- pickled red onions
- poblano ranch dressing or avocado crema
- finely chopped cilantro, lime wedges, tortilla chips, etc.
Instructions
- Prepare your fish taco bowl fixings of choice: Since the fish cooks up really quickly, it’s best to prepare any bowl fixings before you start cooking. I like to whip up a batch of guacamole, poblano ranch dressing, quickly shred some cabbage, and make a batch of cilantro lime rice using a bag of 90-second rice. Prep whatever you like and set aside for easy bowl assembly.
![An overhead shot of taco bowl components on an orange tiled surface: cooked cod fillets, pico de gallo, red onions, cilantro lime rice, guacamole, poblano ranch and tortilla chips.]()
- Season the fish: Pat the cod fillets dry with a paper towel. Combine all listed spices (chili powder – ground black pepper) in a small bowl or jar. Sprinkle over the fish, covering all sides of each fillet in a generous dusting of taco seasoning.
![An overhead shot of four raw cod fillets on a sheet pan atop an orange tiled surface. Three of the fillets have been seasoned, one has not. A small dish of spices sits alongside it.]()
- Sear the fish: Add the olive oil to a nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add the seasoned cod to the skillet. Cook 2 minutes, then flip and cook 90 seconds – 2 minutes longer, or until the cod is flaky and cooked to your liking. Thicker portions of fish may require a slightly longer cook time. Transfer the seared fish fillets to a plate and squeeze the lime juice over top.
![An overhead shot of four grilled cod fillets with lime wedges on an oval platter atop an orange tiled surface.]()
- Fish taco bowl assembly: Build your fish taco bowls as desired. I like to create a base of cilantro lime rice and shredded cabbage, then top with the seared fish, pico de gallo, guacamole, pickled red onions, and a healthy drizzle of poblano ranch dressing. Enjoy!
![An overhead shot of taco seasoned cod, red onions, shredded cabbage, guacamole, pico de gallo, cilantro lime rice, and poblano ranch in a shallow white bowl atop an orange tiled surface. The bowl is surrounded with dishes of guacamole, poblano ranch, cilantro, and a glass of beer.]()
Notes
Jess’ Tips and Tricks
- Easy Recipe Variations: We love making these fish taco bowls with hearty cod fillets, but any flaky white fish will work great – feel free to swap with tilapia, flounder, or mahi-mahi if that’s what looks best at the seafood counter! For a dairy-free fish taco bowl, be sure to use a dairy-free sour cream or yogurt in the poblano ranch dressing or try my naturally dairy-free Cilantro Lime Cashew Crema instead.
- 15-Minute Meal Prep: Nearly all of the active prep work for these fish taco bowls comes from prepping the fixings. Feel free to prep in advance to cut down on active prep at dinnertime: cook a batch of rice, whip up a batch of poblano ranch dressing, shred some cabbage, or prep a batch of guacamole (my recipe stores beautifully in the fridge for 3-4 days!). Store everything in separate airtight containers in the refrigerator and at dinnertime all you have to do is season and sear the fish – easy!
Storage and Reheating
Store leftover fish and taco bowl fixings in separate airtight containers in the refrigerator. The fish is best enjoyed within 2 days of cooking, while other fixings will keep for up to 4-5 days. Reheat the fish in the microwave or on the stovetop until warmed through and assemble a taco bowl with fixings of choice for serving.
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The post 30-Minute Fish Taco Bowls with All the Fixings appeared first on Plays Well With Butter.