Dreaming of summer with my NEW Grilled Fish Taco Bowl recipe 💭☀️ Had to break in the outdoor kitchen, even if it’s freezing outside (yes I consider 60 degrees freezing). These bowls are super fun and easy to throw together and can really be customized to your liking! Feel free to use a different protein, make it a salad or taco, add some black beans, whatever! Just don’t skip the taco sauce 😋
Grilled Fish Taco Bowl
- 1 lb white fish I like Mahi Mahi
- Salt & pepper
- Juice from 2 limes
- 1 ripe avocado sliced
- Pico de Gallo or chopped tomatoes
- 2 cups white rice 1 cup uncooked
- 3 cups shredded cabbage slaw
- Ranch dressing
- Fish Taco Sauce:
- 1/2 cup sour cream
- 1 tbsp hot sauce like tapatio
- Juice from 1 lime
Start by cooking your rice and making the taco sauce. For the sauce, combine all ingredients and add a splash of water to thin it out if you’d like to drizzle it.
Heat your grill or cast iron over medium high heat. Season the fish with salt and pepper and cook for about 3-4 minutes each side until cooked through (can be easily flaked with a fork). Add a squeeze of 1/2 lime and cover in foil to keep warm. If you’re using a less flavorful, lower quality fish like tilapia, I would suggested seasoning it with some taco seasoning for added flavor.
Once the rice is cooked and you’re ready to serve, mix in the juice from 1 lime and 1/2 cup cilantro. Toss the slaw in ranch (homemade ranch recipe can be found on my website).
Assemble the bowls by adding the rice, slaw, grilled fish, avocado, pice de Gallo or tomatoes, cilantro, taco sauce and a lime wedge.