Colorful bowl with cilantro lime rice, grilled fish, diced tomatoes, shredded lettuce, and avocado slices.

Fish Taco Bowls with Cilantro Lime Rice

Name: Fish Taco Bowls with Cilantro Lime Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 ½ cups jasmine rice; 2 cups water; 2 tablespoons fresh lime juice; 2 tablespoons chopped fresh cilantro; 1 pound white fish fillets (like cod or tilapia); 1 teaspoon chili powder; ½ teaspoon cumin; Salt and pepper to taste; 1 tablespoon olive oil; 1 cup diced tomatoes; ½ cup shredded lettuce; 1 avocado, diced; ½ cup crumbled cotija cheese (optional); Lime wedges for serving

Zesty cilantro lime rice cradles flaky fish and crunchy veggies for a taco night twist that'll leave you satisfied.

Total: 35 minPrep: 15 minCook: 20 min4 servingsDifficulty: Easy⭐ 4.7 (123+ ratings)$

Ingredients

Servings:

1 ½ cups jasmine rice
2 cups water
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 pound white fish fillets (like cod or tilapia)
1 teaspoon chili powder
½ teaspoon cumin
Salt and pepper to taste
1 tablespoon olive oil
1 cup diced tomatoes
½ cup shredded lettuce
1 avocado, diced
½ cup crumbled cotija cheese (optional)
Lime wedges for serving

Steps

1 Rinse the rice under cold water until the water runs clear.
2 In a medium pot, combine rice, water, lime juice, and cilantro. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
3 While the rice cooks, season the fish fillets with chili powder, cumin, salt, and pepper.
4 Heat olive oil in a large skillet over medium-high heat. Cook fish for 3-4 minutes per side until opaque.
5 Prepare toppings: dice tomatoes, shred lettuce, and dice avocado.
6 To serve, divide cilantro lime rice into four bowls. Top each with a piece of fish and an equal share of toppings.
7 Garnish with cotija cheese and lime wedges.

Equipment

Large skillet
Medium pot

Variations

Use shrimp instead of fish for a speedy seafood alternative.
Add black beans to the rice for extra protein and fiber.

Substitutions

If cotija cheese isn't available, substitute with feta cheese.
For a gluten-free option, ensure your chili powder is gluten-free.

Pairings

A crisp white wine or a Mexican lager complements the citrus flavors beautifully.
A simple green salad with a lime vinaigrette is a refreshing side.

Nutrition

Calories: 450 kcal

Fat: 18g fat

Carbs: 45g carbohydrates

Protein: 25g protein

Fiber: 6g fiber

Sugar: 5g sugar

Sodium: 500mg sodium

Tips

For extra flavor, marinate the fish in lime juice and spices for 30 minutes before cooking.
Feel free to add a squeeze of fresh lime juice over the finished dish for a zesty kick.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave with a splash of water to keep the rice moist.

Freezing: The rice and fish can be frozen separately for up to 1 month. Thaw overnight in the fridge and reheat the rice with a splash of water; fish can be reheated in the oven.