Fish Taco Bowls are the best way to eat fish tacos! They have all the yummy parts of a fish taco but without the wrap. And with a generous drizzle of cilantro lime sour cream you will never feel like you are missing anything!

What Type of Fish is Best for Fish Taco Bowls

I used halibut for these Fish Taco Bowls, but I also like making them with cod, tilapia, basa, salmon or shrimp. Yum!

You can use plain fish for your Fish Taco Bowls (like I did here) or a seasoned fish. Spicy recipes work well and give your Fish Taco Bowls a nice kick. Just sprinkle/spread your seasonings on the fish before you bake it. I like spreading on some store-bought or homemade Jamaican Jerk Paste or sprinkling the fish with my Cajun spice blend:

• 2 tbsp paprika
• 1/2 tbsp oregano
• 1/2 tsp thyme
• 1/2 tsp red pepper flakes
• 1/2 tsp ground black pepper
• 1/2 tsp fine salt
• 1/2 tsp cayenne pepper

This is the same Cajun spice blend I use on my Super Simple Cajun Chicken.

Cajun Chicken: A Super Simple Weeknight Recipe

Assemble Your Fish Taco Bowls

Assemble your bowls by adding one piece of fish per person, a handful of shredded cabbage, a handful of cherry tomatoes and a few slices of avocado to each bowl. Then add a squirt of lime juice on top of everything for a bit of zing. And make sure you are generous with your drizzle of Cilantro Lime Sour Cream because it is crazy good.

You can also add whatever else you would like too, depending on your tastes and what you have in the fridge! Red onion, bell peppers, mango or pineapple are all good options. Sometimes I sprinkle some feta cheese on top too.

Make it Paleo

You can easily make this recipe for Fish Taco Bowls Paleo by changing out the sour cream for a dairy-free alternative. I recommend either a Paleo Mayonnaise or Coconut Sour Cream.

To make Coconut Sour Cream, put a can of coconut milk in the fridge overnight so that the coconut cream separates from the coconut water. Scoop out the cream and combine it with 2 tbsp lemon juice and a pinch of salt. Combine with electric beaters until smooth.

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Recipe for Fish Taco Bowls

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Fish Taco Bowls

Fish Taco Bowls are the best way to eat fish tacos! They have all the yummy parts of a fish taco but without the wrap. And with a generous drizzle of cilantro lime sour cream you will never feel like you are missing anything!

Course Main Course

Cuisine Mexican, tex-mex

Keyword fish taco bowls, fish tacos

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 2

Author Erin

Ingredients

For Fish Taco Bowls:

• 2 small halibut steaks
• 1 tbsp olive oil optional
• 1 avocado
• 1/4 red cabbage
• 1 cup cherry tomatoes

For Cilantro Lime Sour Cream:

• 1 cup sour cream
• 1 large bunch cilantro stems are ok
• 1 tbsp lime juice

Instructions

For Fish Tacos:

1. Place fish on a baking tray and drizzle with olive oil (if desired).
2. Bake at 375 for 12-15 minutes, until cooked through.
3. Slice avocado and cabbage.
4. Assemble your bowls with 1 piece of fish, 1/2 cup shredded cabbage, 1/2 cup cherry tomatoes and a few slices of avocado.

5. Drizzle with cilantro lime sour cream and garnish with extra limes and cilantro.

For Cilantro Lime Sour Cream:

1. Place ingredients in blender or food processor and process until cilantro is completely blended and ingredients are mixed together.

Recipe Notes

Feel free to add whatever you would like to your Fish Taco Bowls! Some delicious ideas are: red onion, bell peppers, mango, pineapple or feta cheese.