Dreaming of summer with this 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.
Ingredients
- 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
- Cilantro
- 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
Instructions
- 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.