Fish Taco Bowls

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.

Course Main Course

Cuisine American, Australian

Dietary & Allergen Dairy Free, Gluten Free Option, Nut Free, Soy Free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 503kcal

Author Sally

Ingredients

¾ cup white rice uncooked
450 grams firm white fish (flathead, barramundi, snapper, or mahi-mahi/dolphinfish), skin removed
150 grams 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

US Customary - Metric

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

Roasted corn: If using fresh corn, cook it first by spraying with a little olive oil and seasoning with salt and pepper. Air fry for 11-12 minutes for perfect roasted corn!

Gluten free option: Swap the plain flour for a gluten free plain flour. It works just as well.

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.

Nutrition