Go Back
A vibrant Crispy Fish Taco Bowl with fresh toppings and a lime wedge.

Crispy Fish Taco Bowls with Zesty Drizzle

These Crispy Fish Taco Bowls are packed with flavor and healthy ingredients, featuring perfectly seasoned fish, a vibrant slaw, and a zesty drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 bowls
Calories 650 kcal

Equipment

  • Paper towels
  • Small bowl
  • Large non-stick skillet
  • Medium bowl
  • Whisk
  • Large bowls

Ingredients
  

Fish and Seasoning

  • 1 lb firm white fish fillets like cod, tilapia, or mahi-mahi, about 1-inch thick
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste

Creamy Cabbage Slaw

  • 3 cups shredded green cabbage
  • 1/4 cup finely chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp Greek yogurt (plain, unsweetened)
  • 1 tbsp lime juice
  • 1 tsp honey or maple syrup optional

Bowls and Toppings

  • 2 cups cooked brown rice or quinoa
  • 1 avocado, diced
  • 1/2 cup corn kernels
  • 1/2 cup black beans, rinsed and drained
  • Lime wedges for serving

Zesty Drizzle

  • 2 tbsp Greek yogurt for drizzle
  • 1 tbsp lime juice for drizzle
  • 1/2 tsp chili powder for drizzle
  • Pinch of salt for drizzle

Instructions
 

Prepare the Fish

  • Pat the fish fillets dry with paper towels. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper, then season the fish generously.

Cook the Fish

  • Heat olive oil in a large non-stick skillet over medium-high heat. Cook the seasoned fish for 3-4 minutes per side, until golden, crispy, and flaky, then remove and break into large chunks.

Make the Slaw

  • Combine shredded cabbage, red onion, and cilantro in a medium bowl. Whisk together Greek yogurt, lime juice, honey (if using), salt, and pepper in a separate bowl, then pour over the cabbage mixture and toss to combine.

Prepare the Zesty Drizzle

  • Whisk together Greek yogurt, lime juice, chili powder, and a pinch of salt until smooth.

Assemble and Serve

  • Divide cooked brown rice or quinoa into two bowls, then top with fish, slaw, diced avocado, corn, and black beans.
  • Drizzle with the zesty Greek yogurt sauce and serve immediately with extra lime wedges.

Notes

For extra heat, add a pinch of cayenne pepper to the fish seasoning or the zesty drizzle. You can also customize your bowls with other toppings like salsa, pickled jalapeños, or a sprinkle of cheese.