These Fiesta Fish Taco Bowls are like a fish burrito in a bowl. Crispy fish, veggies, and sauce over a bed of cooked rice. It’s an entire meal in one bowl!
If you were to ask me me what my favorite overall food of all time is, I would probably say “fish tacos”. Mexican fish tacos, baja fish tacos, even shrimp tacos! I love them all. Probably because they combine two of my favorite things– Seafood and Mexican food. I am always trying to come up with new ways to make fish tacos then this idea for fish taco bowls came to me. Made it, loved it. The next time I made these, I did it with our Cafe Rio Cilantro-Lime Rice and I loved it even more. You can even try it with Mexican Rice and I am sure it would be great! There are so many possibilities with this dish!
- 1/4 c. taco seasoning
- 1 Lb. tilapia fillets about 4-5
- 2 Tbsp. vegetable oil
- 1 onion diced
- 1 tsp. garlic minced
- 15 oz black beans drained and rinsed
- 1 c. fresh corn kernels it is best if you cut it straight from the cob after being steamed for a minutes of two
- 2-3 c. cooked rice
- 1/2 c. cilantro dressing click here for the recipe I used or chipotle ranch dressing
- 1 avocado pitted and diced
- 1 c. cabbage shredded
- 1 c. tortilla strips see recipe here
- salsa sour cream, tomatoes, cilantro, limes, cotija or feta cheese
- Generously rub each tilapa fillet with taco seasoning. Heat oil in a large skillet (medium heat) and add tilapia. Fry on each side for about 4-5 minutes or until cooked through (you know it is done when it flakes easily and is white all the way through). Remove fish from skillet and cut or flake into pieces, set aside and cover with aluminum foil to keep warm.
- In the same pan, add garlic and onion (add a little more oil if you need to) and saute for a minute or two until onion is soft.
- Add black beans and corn and saute another couple minutes.
- In each bowl, layer rice, cooked fish, cilantro dressing, corn/black beans, avocado, cabbage and tortilla strips. Add any other additional toppings you would like!