Fish Taco Bowls

Made from fresh fish and served with vegetables and corn chips, my Fish Taco Bowls will impress the whole family.

Fresh fish is such a treat. At home in Taupo, we eat a lot of trout. But summer holidays in the far north are all about the snapper and gurnard! I love coming up with new ways to cook it and my recipe for Fish Taco Bowls is a real winner.

Feel free to use your favourite combination of seasonal herbs and vegetables in this meal. Avocado, red onion and coriander would all go really nicely. Lime or lemon juice both taste great on the fish and any type of rice works as a base.

How to make Fish Taco Bowls:

To begin, place the fish fillets on a plate and sprinkle over the flour, cumin and paprika. Season well with salt and pepper and make sure the fillets are coated all over.

In a large frying pan add the olive oil and bring to a medium heat, add butter and once it is sizzling add the fish fillets. Cook for a few minutes on each side until golden and cooked through.

Remove fish fillets then add the red pepper, corn and spring onion to the pan. Cook for a few minutes until corn is starting to brown. Add the red kidney beans and cook until heated through. 

Assemble the bowls starting with the cooked brown rice, bean mix, diced tomatoes and corn chips. Cut the cooked fish into bite size pieces and add to the bowl. Top with sour cream and season to taste with salt and pepper. Serve with extra sliced spring onion, hot sauce and a couple of lime wedges on the side. 

For more great fish dinners, check out my recipes for BBQ Fish Tacos as well as my epic Pan Fried Fish with Thai Green Sauce.

Common questions about Fish Taco Bowls:

Which types of fish should I use? Firm white fillets such as gurnard, snapper, blue cod and tarakihi all work really well in this recipe.

What substitutions could I make? Avocado, red onion and coriander could all be added or swapped in this recipe. You can swap sour cream for greek yoghurt for a healthier version! Fresh corn can be swapped for canned or frozen kernels.

Pin this post to your dinners board on Pinterest and save it for later

MADE THIS RECIPE?
PLEASE CLICK ON THE STARS BELOW AND RATE IT! 

Continue to Content

Fish Taco Bowls

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Taco bowls made from fresh fish fillets, seasonal vegetables, beans and corn chips.

Print

Ingredients

• 600g firm white fish fillets
• 1 Tbsp plain flour
• 1 tsp ground cumin
• 1 tsp paprika
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 red capsicum, finely diced
• 1 corn cob, cooked and sliced off the cob
• 2 spring onions, finely sliced
• 1 can red kidney beans 400g

To serve:

• 2 cups cooked brown rice
• 100g corn chips, crushed
• 2 tomatoes, diced
• 1 tub sour cream, 125g
• Lime wedges
• Hot sauce (optional)

Instructions

1.  Place fish fillets on a plate and sprinkle over flour, cumin and paprika. Season well with salt and pepper and make sure the fillets are coated all over.
2. In a large frying pan add the olive oil and bring to a medium heat, add butter and once it is sizzling add the fish fillets. Cook for a few minutes on each side until golden and cooked through.
3. Remove fish fillets then add the red pepper, corn and spring onion to the pan. Cook for a few minutes until corn is starting to brown. Add the red kidney beans and cook until heated through.
4. Now it is time to assemble the salad bowls. Start off with a base of cooked brown rice, then arrange on top the hot corn and bean mixture, diced tomatoes and corn chips.
5. Cut cooked fish into bite size pieces and add to the bowl, top with sour cream and season to taste with salt and pepper. Serve with extra sliced spring onion, hot sauce and a couple of lime wedges on the side. 

Notes

• Gurnard, snapper, blue cod and tarakihi all work well for this recipe.
• Swap fresh corn for canned or frozen kernels.
• Add in/swap avocado and coriander if you prefer.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 707Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 167mgSodium: 371mgCarbohydrates: 74gFiber: 12gSugar: 5gProtein: 51g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Did you make this recipe?

Tag @vj_cooks on Instagram and hashtag it #vjcooks