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Healthy Fish Taco Bowls with Cilantro-Lime Rice

Delicious and nutritious Healthy Fish Taco Bowls featuring flaky fish, zesty cilantro-lime rice, and a variety of fresh toppings, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Fish and Rice
  • 1 pound white fish fillets (like tilapia or cod)
  • 1 cup long-grain rice
  • 2 cups water
  • 1 tablespoon lime juice
  • 1/2 cup chopped fresh cilantro
For the Toppings
  • 1 cup shredded cabbage
  • 1 whole avocado, sliced
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped red onion
  • to taste fresh lime wedges for garnish
For Seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • as needed olive oil for cooking the fish

Method
 

Preparation of Rice
  1. Rinse the rice under cold water until the water runs clear.
  2. In a medium saucepan, bring 2 cups of water to a boil.
  3. Add the rice, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is tender and water is absorbed.
  4. Once cooked, fluff with a fork, stir in lime juice and chopped cilantro, and set aside.
Cooking the Fish
  1. While the rice is cooking, season the fish fillets with chili powder, cumin, salt, and pepper.
  2. In a skillet, heat a drizzle of olive oil over medium heat.
  3. Add the seasoned fish and cook for about 3-5 minutes on each side, or until flaky and cooked through.
Assembling the Bowls
  1. In each bowl, start with a generous scoop of the cilantro-lime rice.
  2. Top with pieces of the cooked fish, then layer on the shredded cabbage, avocado slices, diced tomatoes, and red onion.
Serving
  1. Squeeze fresh lime juice over the top, mix it all up, and enjoy your delightful Healthy Fish Taco Bowls!

Notes

Experiment with different types of fish like salmon or mahi-mahi. Add jalapeños or hot sauce for heat. Store leftovers separately for freshness; they stay good in the fridge for up to 3 days.