Fish Taco Bowls Food

FISH TACO BOWLS

Fish Taco Bowls image

Fish tacos are a summer staple for me, but these fish taco bowls are a quick dinner you can make year-round. Instead of the standard breading procedure, lime juice is brushed onto the fish before pressing into the breadcrumbs. This adds flavor and helps the crumbs stick in a lighter way!

Provided by Gabriela Rodiles

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 13

Ingredients

3/4 cup plain breadcrumbs
1 1/4 teaspoons ground cumin
1 1/4 teaspoons garlic salt
1/4 teaspoon plus a pinch of cayenne pepper
Kosher salt and freshly ground black pepper
One 1-pound skinless cod fillet
3 limes, juiced, plus wedges for serving
1/4 cup olive oil
1/2 cup plain Greek yogurt
1/4 cup cilantro leaves, finely chopped, plus more for garnish
10 ounces coleslaw mix
1/2 cup diced mango (from about 1/2 mango)
2 tablespoons salted roasted pepitas

Steps:

Whisk together the breadcrumbs, 1 teaspoon each of the cumin and garlic salt, 1/4 teaspoon cayenne, 1/2 teaspoon kosher salt and a few grinds of black pepper in a shallow bowl or pie plate.
Cut the cod crosswise into 6 equal pieces. Brush each piece all over with the juice of 2 limes. Firmly press each fish piece into the breadcrumb mixture, turning to coat on all sides. Transfer to a baking sheet.
Heat the olive oil in a large skillet over medium-low heat. Add the breaded fish and cook, flipping once, until the breadcrumbs are golden brown and the fish flakes easily with a fork, 8 to 9 minutes.
Meanwhile, stir together the yogurt, cilantro, remaining 1/4 teaspoon each cumin and garlic salt, remaining pinch of cayenne, the juice of the remaining lime and 2 tablespoons water in a large bowl until smooth. Add the coleslaw mix and toss until well coated.
Divide the coleslaw among 2 serving bowls. Top with the cod, mango and pepitas and garnish with more cilantro. Serve with lime wedges.

FISH TACO BOWL WITH LIME CREMA

Fish Taco Bowl with Lime Crema image

Feel free to mix it up here. Try red snapper or shrimp in place of the striped bass, or swap out the rice for quinoa, farro, or a mix of grains.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 50m

Number Of Ingredients 18

Ingredients

1/2 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon sugar
2 tablespoons fresh lime juice (from 1/2 lime)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 skinless striped-bass fillets (8 ounces each), patted dry
1/2 small red onion, diced
1/2 jalapeno, minced (2 tablespoons)
3 tablespoons fresh lime juice (from 2 limes)
1 can (15.5 ounces) black beans, drained and rinsed
1 cup halved cherry tomatoes
1/3 cup finely chopped fresh cilantro
2 cups cooked short-grain brown rice
Shredded cabbage, avocado slices, and sliced radishes, for serving

Steps:

Crema: Whisk together sour cream, salt, sugar, lime juice, and 1 teaspoon water.
Bowl: Preheat broiler. In a small bowl, stir together cumin, coriander, chili powder, 1 teaspoon salt, 1/8 teaspoon pepper, and oil. Rub all over both sides of fish. Let marinate in the refrigerator, at least 30 minutes.
Meanwhile, let onion and jalapeno sit in lime juice 10 minutes. Stir in beans, tomatoes, and cilantro. Season with salt and pepper.
Broil fish until browned and cooked through, 3 to 4 minutes. Flake into 4 servings. To serve, place 1/2 cup rice in a bowl. Top with bean mixture, fish, cabbage, avocado, and radishes. Serve with crema on top or alongside.

SPICY FISH TACO BOWLS

Spicy Fish Taco Bowls image

Make and share this Spicy Fish Taco Bowls recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 teaspoon paprika
1 tablespoon chili powder (ancho or chipotle works great)
1 tablespoon cumin
1/4 teaspoon cayenne pepper (to taste)
salt and pepper
1 tablespoon olive oil
4 tilapia fillets (can sub trout)
1 -2 minced garlic clove
1 cup sweet corn (fresh or frozen)
1 red onion, diced
1 red pepper, diced
1 (15 ounce) can black beans, drained and rinsed
2 cups white rice or 2 cups brown rice, cooked
fresh cilantro
jalapeno pepper
avocado (a must have)
shredded cheese
sour cream
pico de gallo
crushed corn chips or tortilla chips
1 dash lime juice

Steps:

Mix the spices together in a small bowl and add salt and pepper to taste. Sprinkle generously over both sides of the fish filets.
Drizzle the olive oil in a large nonstick skillet over medium high heat. When hot, add the garlic and saute for 1-2 minutes. Add the fish filets to the pan. Pan fry the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily). Remove fish filets and set aside. Note: A minute or so before removing from heat, you may add a squirt of lime, if desired.
Add corn, red peppers and onions to the pan. Cook over high heat for several minutes, without stirring to get a brown/black roasted look on the outside. Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp. Add the black beans and heat through.
Layer hot rice, corn/pepper mixture and fish in a bowl or mix everything together in the skillet. Top with any of the toppings listed above.

Nutrition Facts : Calories 661.1, Fat 7.7, SaturatedFat 1.6, Cholesterol 62.5, Sodium 116.2, Carbohydrate 107.7, Fiber 12.5, Sugar 3.9, Protein 40.7

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Pre-heat the oven to 425. You can also get your rice cooking at this time if you are serving your bowls with rice – it will be done by the time you finish the fish!
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Chicken Burrito Bowl with Black and Mango Salsa. This tropical stunner is filling, refreshing, nutritious and only 25 minutes away. (The mango salsa will also taste great on seared fish, grilled shrimp and tortilla chips.)
Slow-Cooker Meal Prep Burrito Bowls. We hope your brought your appetite to tackle this mix of tender citrus pork shoulder, avocado, tomatoes, greens, black beans and Greek yogurt-lime crema.
Vegan Fiesta Taco Bowl. Smoky beef-like seitan meets homemade green goddess dressing and tofu sour cream for a plant-based meal even carnivores can get behind.
Taco Meal Prep Bowls. Save on money, time and potentially calories by whipping up five servings of this brown rice-and-beef dish on a Sunday and eating the leftovers all week long.
Chili Lime Sweet Potato Taco Bowl with Chipotle Ranch. Proof that vegetarian tacos can be far from boring. The sweet spuds are topped with Tajín and roasted until caramelized, then they’re paired with pico de gallo, pickled onions, tortilla chips and the zestiest ranch dressing of all time.
Healthy Taco Salad. Ground turkey and black beans pack a punch of protein and fiber, while the salsa-yogurt dressing keeps the bowl creamy yet light. Swap out flour tortillas for corn tortillas to make it gluten-free.
Taco Salad with Homemade Tortilla Bowls. Believe it or not, these tortilla bowls are a cinch to make, since they come together in the oven and only call for two ingredients (three if you want to line them with melted cheese).
Tequila Shrimp Taco Salad. This dish is teeming with lime-kissed deliciousness. We’re talking spicy grilled shrimp, vibrant radishes, cherry tomatoes, sweet corn, cilantro, queso fresco and honey-garlic vinaigrette.
Roasted Cauliflower Burrito Bowls. This vegan recipe couldn’t be simpler. It starts with a bed of rice, which is topped with taco-seasoned cauliflower florets, black beans, fresh veggies, lime juice and your favorite hot sauce.
Beef Taco Salad Bowls. We’re prepared to inhale every last drop of the creamy cilantro-lime dressing (and every crumb of the massive tortilla bowl). Might we suggest finishing the salad with crushed Doritos instead of tortilla strips?

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FISH TACO BOWLS - PALEOMG

Preheat oven to 400 degrees F. Place a rack on top of a baking sheet and spray with avocado oil spray to ensure the fish doesn’t stick. Add all the ingredients for the pickled onions to a bowl, mix together, and set aside. Pat cod dry. In a …
From paleomg.com
5/5 (2)
Total Time 50 mins
Servings 4-5

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FISH TACO BOWLS - GUIDING STARS

Add the fish and sprinkle with Mexican seasoning. Fry until fish is no longer translucent and flakes easily with a fork (3-4 minutes per side). In a medium bowl, combine corn, black beans, and salsa. In another bowl, whisk together yogurt, lime juice, and salt. Divide rice among four bowls. Top with equal portions of fish, corn mix, and yogurt ...
From guidingstars.com
Servings 4
Estimated Reading Time 1 min

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CILANTRO FISH TACO BOWL | GOOD FOODS

Fish: Coat tilapia in seafood seasoning. Heat large skillet on medium heat, coating with remaining oil. Add tilapia, cook for 3 minutes then flip and cook another 2-3 minutes. Assembly: Divide cauliflower rice, tilapia, cabbage, carrots into two bowls. Top each bowl with creamy cilantro dip. Add jalapenos, lime wedges, salt and pepper to taste.
From goodfoods.com
Estimated Reading Time 1 min

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FISH TACO BOWL - THE WOODEN SKILLET

How To Make Fish Taco Bowls. Step one – Place fish fillets on a parchment-lined pan, drizzle with olive oil, and sprinkle with salt & pepper. Step two – Bake at 375 degrees F for 20-25 minutes. Step three – Prep the rest of your toppings and assemble in a bowl of rice. OR on cauliflower rice for a Whole30/Paleo option.
From thewoodenskillet.com
5/5 (3)
Category Dinner/Entree
Cuisine American
Total Time 30 mins

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FISH TACO BOWLS - THE CANDID APPETITE

Turn your fish tacos into large bowls of comfort food. Let’s start by marinating the fish very simply. Just olive oil, lime juice, lime zest, chipotle in adobe sauce, salt, pepper, garlic powder, onion powder, oregano, cumin and cayenne. **Note: You can sub out all of those spices for about 1 tablespoon of prepared taco seasoning mix from the store. Also, add as much or …
From thecandidappetite.com
Reviews 4
Estimated Reading Time 5 mins
Servings 4
Total Time 30 mins

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FISH TACO BOWL WITH MANGO SALSA - FOODOLOGY GEEK

This healthy fish taco bowl has several parts to it. Tequila-Lime Fish. Tender fish marinated with tequila and lime juice. Grill, broil, on pan sear this fish. Mango Salsa. Fruit salsa adds a sweet and spicy flavor to this bowl. Fish Taco Slaw. This incredible fish taco slaw adds a great crunch to this bowl and an extra layer of spicy flavor.
From foodologygeek.com
Category Beast Bowl, Main
Calories 446 per serving
Total Time 35 mins

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LUNDS & BYERLYS FISH TACO BOWL - LUNDSANDBYERLYS.COM

In a large nonstick skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add fillets; cook 5 minutes. Turn and cook until fish just flakes with a fork (an additional 4-5 minutes). Divide cooked rice into 4 bowls. Add half of a tilapia fillet to each bowl. Top with tomato, avocado, black beans, salsa and a squeeze of fresh lime ...
From lundsandbyerlys.com
Servings 4
Estimated Reading Time 40 secs
Category Main Course

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INSTANT POT FISH TACO BOWLS

In a large bowl, combine fish, lime juice, orange juice, garlic salt, cumin, and olive oil and refrigerate 15 minutes. Add 1 cup water to the Instant Pot™ and insert trivet. Place steamer basket ...
From parade.com
4/5 (1)
Servings 4
Occupation Editor
Total Time 15 mins

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EASY FISH TACO BOWLS - FAKE FOOD FREE

For the fish, I simply coated it in with the spice rub and cooked it in a non-stick skillet. It all comes together very quickly. These taco bowls are a great weeknight meal and perfect for meal prep early in the week to take along for lunch. Just keep all the components separate so you can reheat the rice and fish without warming up the veggies ...
From fakefoodfree.com
Estimated Reading Time 3 mins

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FISH TACO BOWL - AUTOIMMUNE WELLNESS

Assembling the taco bowls: In two large serving bowls, add 1 cup of the cooked cauliflower rice each, then add some shredded lettuce, sliced avocados and pickled onions. Next place the fish equally in the two bowls. Drizzle the cilantro sauce on top of the fish. Place a dollop of guacamole in each bowl and also add the pickled onions on top.
From autoimmunewellness.com
Servings 2
Total Time 50 mins

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FISH TACO BOWLS MEAL KIT DELIVERY | GOODFOOD

Fish Taco Bowls. with Quick-Pickled Onion & Cilantro-Lime Crema. We’re not sure why, but food in a bowl is extra-appealing to kids and adults alike. So lean into the bowl trend by placing cod fillets in taco-inspired spices atop a hearty helping of fluffy white rice. Add sharp-sweet quick-pickled onion, tomato salsa, sliced radishes for another pop of colour and crunch, and lettuce …
From makegoodfood.ca

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FISH TACO BOWLS MEAL KIT DELIVERY | GOODFOOD

Fish Taco Bowls. with Quick-Pickled Onions & Cilantro-Citrus Crema. We’re not sure why, but somehow, food just seems to taste better when in bowl form. Lean in to trendy bowl-making for dinner tonight by searing your haddock fillets in a taco-inspired blend of spices, before placing them atop a hearty helping of fragrant jasmine rice. Top this base with tangy and sweet quick …
From makegoodfood.ca

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8 FISH TACO BOWLS IDEAS | SEAFOOD RECIPES, COOKING RECIPES ...

May 13, 2020 - Explore Trisha Stronko's board "Fish taco bowls" on Pinterest. See more ideas about seafood recipes, cooking recipes, mexican food recipes.
From pinterest.com

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44 FISH TACO BOWLS IDEAS | COOKING RECIPES, RECIPES, FOOD

Aug 21, 2021 - Explore T's board "Fish taco bowls" on Pinterest. See more ideas about cooking recipes, recipes, food.
From pinterest.com

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FISH TACO BOWLS - FOOD NETWORK KITCHEN CLASSES

Skip the tortillas and extra carbs in these fish taco bowls. Gabriela Rodiles will show us her light shortcut for breading the fish with a ton of citrus flavor. We'll also learn how to make a ...
From foodnetwork.com

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12 FISH TACO BOWLS IDEAS | SEAFOOD RECIPES, FISH RECIPES ...

Oct 26, 2019 - Explore Freda daly's board "Fish Taco Bowls" on Pinterest. See more ideas about seafood recipes, fish recipes, fish tacos recipe.
From pinterest.ca

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