Grilled Fish Taco Bowls

packed with all the best fish taco flavors—Giving Taco Tuesday a healthy twist!

Introducing you to what I anticipate just might be your new favorite meal of 2021. I seriously could eat one of these fish taco bowls every night of the week and not be mad about it. Protein packed, zingy, and oh so colorful — an easy way to give taco Tuesday a healthy twist.

Grilled Fish Taco Bowls

Introducing you to what I anticipate just might be your new favorite meal of 2021. I seriously could eat one of these fish taco bowls every night of the week and not be mad about it. Protein packed, zingy, and oh so colorful — an easy way to give taco Tuesday a healthy twist.
Carbohydrates 34g
Protein 28g
Fat 22g
Saturated Fat 4g
Fiber 5g
Calories 430
Servings 4 servings

Ingredients
  

Fish

  • 1 lb white fish (cod, halibut, mahi mahi, etc)
  • 2 tbsp avocado or olive oil
  • 1 small lime juiced
  • 2 cloves garlic minced
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1/4 tsp cayenne pepper optional

Zingy Yogurt Dressing

  • 2 tbsp Greek yogurt
  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1 small lime juiced
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1 tsp sriracha

Bowl Fixins

  • 2 cups brown rice cooked
  • 2-4 cups arugula
  • 2-4 cups shredded cabbage or coleslaw mix
  • 1 cup pico de gallo
  • 1 avocado sliced
  • cilantro to garnish
  • lime wedges to garnish

Instructions
 

Fish

  • In a mixing bowl, whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, salt/pepper, and cayenne (optional).
  • Add fish to the bowl and mix so fish has fully been covered. 
  • Marinade for 20-30 minutes.
  • Preheat grill to medium-high heat and lightly brush grill grates with oil.
  • Grill fish for 3-4 minutes on each side, flipping only once. Cook time will vary depending on thickness of fish.
  • Transfer fish to a plate and allow to rest for 2-3 minutes. Gently break into pieces and set aside.

Zingy Yogurt Dressing

  • While fish is cooking, whisk yogurt, sour cream, mayonnaise, lime juice, garlic powder, cumin, salt, and sriracha in a small bowl. 
  • Set aside.

Assembling Bowls

  • Layer 1/2 cup cooked brown rice, 1-2 cups arugula, 1-2 cups shredded cabbage or coleslaw mix in a serving bowl or plate of choice. Top with pico de gallo and avocado. Drizzle zingy yogurt dressing over bowl. Garnish with cilantro and lime wedges.
  • Repeat with 3 additional bowls. Serve immediately or store in the fridge for up to 3-5 days.

Notes

*The nutrition figures above are for one serving (skillet mixture only) and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
Keyword dinners, meal prep, pescatarian
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The Ingredients/Swap outs

Now please don’t be intimidated by the ingredient list. It seems like a lot but don’t worry. A lot of this doesn’t require a lot of prep and some of it you may already have in your fridge, pantry, or freezer!

  • White Fish: White fish is so versatile. We used tilapia. But feel free to use whatever white fish you like! Easy swaps include cod, mahi mahi, halibut, etc.
  • Oil: This helps to keep the fish from sticking to the grill. It also helps a lot add flavor! We used avocado oil, but olive oil would work too.
  • Limes: Don’t skimp on this ingredient! I prefer fresh vs. already squeezed.
  • Spices: Chili powder, cumin, paprika, cayenne pepper, salt, and pepper are the spices needed. The cayenne pepper adds a lot of heat. So you can omit that, if preferred!
  • Greek Yogurt/ Sour Cream/ Mayonnaise: I used all three because why not! They all have slightly different textures and taste. And are phenomenal when paired together. Feel free to use whatever combo you would like to equal 6 total tbsp of creamy goodness.
  • Brown Rice: Feel free to swap out for cauliflower rice or grain of choice! I
  • Arugula: Feel free to swap out for any green of choice. Although, the bright and peppery taste of arugula really compliments this recipe well.
  • Shredded Cabbage or Coleslaw Mix: Crunch, crunch, crunch! Definitely don’t skimp on this either. Adds such great texture to this recipe!
  • Pico De Gallo: We took the easy route and bought pre-made pico. Have a great homemade recipe? Feel free to make your own!
  • Avocado: Another great topper! The creamy texture really pairs well with the crunch of the cabbage.
  • Cilantro: A great garnish! But you can simply omit if you don’t have any on hand.

Step One: Marinate Fish and Grill Fish

Step Two: Measure Zingy Yogurt Dressing Ingredients

Step Three: whisk Zingy Yogurt Dressing & Set Aside

Step Four: Assemble your bowl!

I CAN’T WAIT TO SEE YOU TRY IT!

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