The Best Fish Taco Bowls: Easy, Fresh, and Flavorful

Ingredients

• 1 lb Wild-Caught Cod Fillet (cut into 1‑inch bite‑sized pieces)
• 2 Tbsp Olive Oil (for coating the fish)
• 0.25 tsp Cayenne Pepper (adds heat, optional)
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 0.5 tsp Salt
• 0.25 tsp Freshly Cracked Black Pepper
• 1 cup White Rice (uncooked; can substitute brown rice or quinoa)
• 0.25 cup Fresh Cilantro (chopped; divided between rice and garnish)
• 2 Tbsp Lime Juice (freshly squeezed (about 1 lime))
• 1 cup Red Cabbage (shredded; can use purple cabbage)
• 0.25 medium Red Onion (thinly sliced)
• 1 cup Tomatoes (diced; any variety (cherry, Roma, garden))
• 2 Avocado (peeled, pitted, diced)
• 0.25 cup Cotija Cheese (crumbled; substitute queso fresco)
• 0.25 cup Sour Cream
• 2 Tbsp Mayonnaise
• 0.25 tsp Garlic Powder
• 1 tsp Sriracha Sauce (or to taste)

Instructions

1. Season the Fish

   Cut the cod (or other white fish) into 1‑inch pieces. Place in a large mixing bowl and add cayenne pepper, chili powder, ground cumin, salt, freshly cracked black pepper, and drizzle with olive oil. Toss until evenly coated.

   Time: PT10M

2. Cook the Fish

   Preheat the air fryer to 400°F. Arrange the seasoned fish in a single layer in the basket; cook for about 10 minutes, shaking halfway through, until the fish is opaque, flakes easily, and reaches an internal temperature of 145°F.

   Time: PT10M

   Temperature: 400°F

3. Prepare Cilantro‑Lime Rice

   Rinse 1 cup white rice until water runs clear. Cook in a saucepan with 2 cups water (or use a rice cooker) according to package instructions (about 15 minutes). Once cooked, fluff with a fork and stir in chopped cilantro and lime juice.

   Time: PT20M

4. Chop Toppings

   While the rice cooks, shred the red cabbage, thinly slice the red onion, dice the tomatoes, peel and dice the avocados, and roughly chop additional cilantro for garnish. Place each topping in separate small bowls.

   Time: PT10M

5. Make the Creamy Sriracha Sauce

   In a small mixing bowl, combine sour cream, mayonnaise, fresh lime juice, garlic powder, and sriracha sauce. Whisk (or stir with a spatula) until smooth. Adjust sriracha to taste.

   Time: PT5M

6. Assemble the Bowls

   Divide the cilantro‑lime rice among four serving bowls. Top each with a generous portion of cooked fish, then add shredded cabbage, onion slices, diced tomatoes, avocado, and crumbled cotija cheese. Sprinkle fresh cilantro, squeeze a wedge of lime over the top, and drizzle generously with the creamy sriracha sauce.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

15g

Fiber

5g