These fish taco bowls are an easy weeknight dinner that brings everything you love about fish tacos together in rice bowl form. Crispy spiced fish, creamy slaw, roasted corn and avocado all come together in under 30 minutes, finished with a sweet and spicy sauce you’ll want to put on everything.
My husband goes fishing a lot. He is descended from a long line of fishermen and it’s something that is inherently in his blood. What this means for us is that we are terribly spoiled when it comes to fresh fish, and we have a lot of opinions about it.
At this point, I actually don’t buy any fish other than salmon as even if he hasn’t been out, someone else has (like when we were given some pearl perch fillets and I made this yellow fish curry).
I decided it was about time I started sharing more about how we actually cook fresh fish at home, and honestly the most common way is in fish tacos. Today I’ve changed things up and turned them into a simple rice bowl and so we have fish taco bowls made using flathead from Moreton island here in QLD.
This is one of my favourite easy and healthy dinner recipes. It’s crunchy, light but still filling, and the sauce is so good you’ll want to put it on everything.
Key Ingredients
Just like when making tacos, you can customise the toppings for your fish taco bowls based on what you like. And don’t worry if your husband isn’t coming home with fresh fish – I’ve got a few options below that you can easily pick up at your local fish market.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- White fish – As mentioned, I am using flathead but any medium firmness white fish will work. Look for cod, snapper, or mahi-mahi/dolphinfish. In the US, tilapia is also a good option.
- Plain flour – also known as all purpose flour, helps create a light and crispy coating on the fish. For a gluten free option, simply swap in a gluten free plain flour.
- Spices – I am using a combination of onion powder, garlic powder, chilli powder and salt to give the fish flavour.
- Dairy free Greek yoghurt – I like making the sauce with yoghurt as it has a slightly tangy, lighter flavour, but mayonnaise is an easy swap if you prefer.
- Sriracha – adds flavour and a little heat. Adjust the quantity based on your taste.
- Honey – gives the sauce a little sweetness which balances the tangy and spicy.
- Lemon – adds freshness to the sauce and also is great squeezed over the top to serve.
- White rice – I use regular long grain or jasmine rice as the base. Cauliflower rice works well too if you’d like a lower carb option.
- Veggies – I like to keep the topping classic for a fish taco, so a little slaw, roasted corn and creamy avocado.
You’ll Also Love: Grilled Prawn Tacos
Step-By-Step Instructions
Step 1: In a ziplock bag, mix together the plain flour, onion powder, garlic powder, chilli powder, and salt. Add the pieces of fish and shake the bag well to coat evenly.
Step 2: Heat about 2 cm deep of oil in a large frying pan over medium-high heat then fry the pieces of fish for approximately 8 minutes, turning once, until golden brown and cooked through. Transfer to a plate lined with paper towel to drain.
Step 3: In a small bowl, mix together the dairy free Greek yoghurt or mayonnaise, sriracha, honey, garlic powder, and lemon juice. Season with salt and pepper to taste.
Step 4: In a large bowl, combine the coleslaw mix with half the dressing. Toss well until everything is nicely coated.
Step 5: Divide the rice between bowls. Top with the dressed coleslaw, corn kernels, avocado slices, and fish.
Step 6: Drizzle over the remaining dressing and serve straight away with lemon wedges on the side.
👉Tip! Don’t overcrowd the pan when frying the fish! if you add too many pieces at once, the oil temperature drops and you’ll end up with fish that steams rather than crisps. Work in batches and it’ll be worth it!
Storage Instructions
This bowl is best eaten fresh, particularly the fish which loses its crispiness once it sits. If you do have leftovers, store each component separately in airtight containers in the fridge for up to 2 days.
Reheat the fish gently in a frying pan over low heat, or use the air fryer if you have one. You can also enjoy it cold. I don’t recommend freezing this one.
Recipe FAQs
Yes! Just make sure it’s fully thawed in the fridge first and pat it dry with paper towel before coating to help ensure it crisps up properly.
Yes, simply swap the plain flour for a gluten free plain flour. It works just as well.
You can. While frying is my favourite for texture and crispiness, an air fryer works well and keeps things a little lighter. Season the fish the same way, give it a spritz with oil, and cook until golden and cooked through. You could also grill the fish in a large frying pan.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More rice bowl recipes:
Bang Bang Salmon
Spicy Prawn Rice Bowls
Teriyaki Salmon and Avocado Rice Bowls
Taco Bowls
Fish Taco Bowls
Ingredients
- ¾ cup white rice uncooked
- 450 grams (16 oz) firm white fish (flathead, barramundi, snapper, or mahi-mahi/dolphinfish), skin removed
- 150 grams (1 cup) plain flour/all purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon chilli powder
- ½ teaspoon salt
- Oil for frying
Dressing:
- ½ cup dairy free Greek yoghurt or mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- Squeeze of lemon juice
- Salt and pepper to taste
For the bowls:
- 2 cups coleslaw mix shredded cabbage and carrot
- 1 cup corn kernels cooked or canned (rinsed and drained)
- 1 avocado sliced
- 1 lemon cut into wedges
Instructions
- Cook the rice according to packet instructions. A rice cooker works well here if you have one.
- Cut the fish into even-sized pieces, removing any skin if needed.
- In a ziplock bag, mix together the plain flour, onion powder, garlic powder, chilli powder, and salt. Add the pieces of fish into the flour mixture and shake the bag well to coat evenly.
- Heat about 2 cm deep of oil in a large frying pan over medium-high heat then fry the pieces of fish for approximately 8 minutes, turning once, until golden brown and cooked through. Do this step in batches if needed. Transfer to a plate lined with paper towel to drain.
- In a small bowl, whisk together the dairy free Greek yoghurt or mayonnaise, sriracha, honey, garlic powder, and lemon juice. Season with salt and pepper to taste.
- In a large bowl, combine the coleslaw mix with half the dressing. Toss well to coat.
- Divide the rice between bowls. Top with the dressed coleslaw, corn kernels, avocado slices, and fish. Drizzle over the remaining dressing and serve immediately with lemon wedges.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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