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    Home » Vegetarian Mexican Recipes

    Fish Taco Bowls

    Lindsay Moe

    118173 shares
    Fish Taco Bowls - A quick and healthy dinner option featuring rice, veggies, and fish. Full recipe at theliveinkitchen.com @liveinkitchen
    Fish Taco Bowls - A quick and healthy dinner option featuring rice, veggies, and fish. Full recipe at theliveinkitchen.com @liveinkitchen
    Jump to Recipe

    These Fish Taco Bowls are a simple, healthy meal that will quickly become a family favorite!

    Fish Taco Bowls on a green linen napkin.

    Despite a natural lack of anything that could be called “groove,” I was a drummer for all of two months in high school.

    I learned one song to play with the school jazz band, mostly to impress a boy (spoiler: nailed it. The lesson here is be someone you’re not to land a husband… not really). While I wouldn’t say I rocked it, it was so satisfying to watch my progression from complete ignorance into competence.

    What was previously impossible became muscle memory. That muscle memory was important because you’d better believe my hands were shaking when it came time to perform.

    When I first started blogging I knew very little about food photography. I had taken a number of photography classes in high school and college. I had browsed food blogs and eyed up the delicious food they were serving.

    Still, I was fairly ill-equipped when it came to taking eye catching photos that could be seen as both delicious and professional. While I still have a ways to go, this has been another fun adventure in learning and growing a skill.

    Two Fish Taco Bowls on a wooden cutting board.

    Tasty Food Photography is an ebook by Lindsay Ostrom of Pinch of Yum . I ordered this book a few months after starting my food blog and I credit it with teaching me so much about photography and editing.

    I’ve mentioned before that I don’t have much time to take pictures. Tasty Food Photography really helped me streamline my photo editing process to make the most of what I am able to capture. It’s also full of great tips on lighting, set up, and basic camera functions.

    Tasty Food Photography eBook

    I love Lindsay’s recipes because she’s a pseudo-vegetarian and chocoholic like me. With mentioning her ebook I thought it might be fun to pick one of her recipes to make that would be difficult to photograph (read: messy) so I could put the skills I learned from the book into practice.

    I found this recipe for spicy fish taco bowls and put my own spin on them (specifically making them less spicy for my babies and husband). I can tell Jeron likes what I’ve made if he asks what the dish is called. A few bites into these fish taco bowls I got the fateful question, and I know he’ll be asking for it again!

    From drums to dinner, it never hurts to impress your husband.

    Fish Taco Bowls on a green linen napkin.

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Fish Taco Bowls on a green linen napkin.

    Fish Taco Bowls

    These healthy Fish Taco Bowls are a delicious gluten-free meal!
    3.91 from 91 votes
    Print Pin Rate SaveSaved!
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 402kcal
    Author: Lindsay Moe

    Ingredients

    • 2 teaspoons chili powder
    • 2 teaspoons cumin
    • 1 dash cayenne pepper
    • 1 pinch garlic powder
    • 3-4 cod fillets, or other white fish such as tilapia
    • Salt and freshly ground black pepper
    • Olive oil
    • 1 red onion, chopped
    • 1 red bell pepper, chopped
    • 1 cup frozen corn, thawed, or fresh corn cut off the cob
    • 1 15 ounce can black beans, rinsed and drained
    • 2 cups cooked brown rice

    Optional garnish

    • Avocado
    • cilantro
    • lime

    Instructions

    • In a small bowl combine chili powder, cumin, cayenne pepper, and garlic powder. Sprinkle evenly over both sides of the fish (I didn’t use all of it, but you could if you like things spicier) and salt and pepper to taste.
    • Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the fish and cook, undisturbed, for several minutes per side. Check the middle of the fish for doneness. It should flake easily and be opaque throughout. Remove the fish from the pan and set aside.
    • If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.
    • Layer rice, bean mixture, and fish in a bowl and top with avocado, cilantro, and lime juice if desired.

    Notes

    Recipe adapted from Pinch of Yum
     

    Nutrition

    Serving: 0.25recipe | Calories: 402kcal | Carbohydrates: 56g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 525mg | Potassium: 1072mg | Fiber: 12g | Sugar: 2g | Vitamin A: 1240IU | Vitamin C: 46mg | Calcium: 81mg | Iron: 4.7mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Scarlet says

      September 10, 2019 at 9:34 am

      I love taco bowls and fish is always so perfect when it is hot outside. This looks delish. Pinning to try soon!

      Reply
    2. Ursula Murphy says

      December 31, 2019 at 7:52 am

      5 stars
      Made this last night. It was so delicious. Its a keeper for my meal rotation. I made the sauce with only Greek yogurt and your other ingredients for sauce. It was a hit too

      Reply
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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    118173 shares