Description
A vibrant and satisfying crispy fish taco bowl that combines golden-brown fish, fresh veggies, creamy avocado, and a zing of lime.
Ingredients
Scale
- 1 lb fish fillets (cod or tilapia)
- 2 tbsp olive oil
- 2 tbsp taco seasoning
- 2 cups lettuce, chopped
- 1 cup tomatoes, diced
- 1 avocado, sliced
- 1/2 cup cheese (optional)
- Juice of 1 lime
Instructions
- Preheat your oven to 400°F (200°C).
- Coat the fish fillets generously with olive oil, then sprinkle taco seasoning evenly.
- Bake the seasoned fish on a baking tray for about 12–15 minutes until golden and crispy.
- Prepare rice or quinoa according to package instructions.
- Chop the lettuce, tomatoes, and avocado while the fish cooks.
- Assemble the bowls with a layer of rice or quinoa, topped with lettuce, fish, tomatoes, and avocado. Add cheese if desired.
- Squeeze fresh lime juice over the assembled bowls before serving.
Notes
Make ahead by prepping fish and toppings in advance. Consider using air fryer for a quicker, crispier finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg