Skip to main content
Order my cookbook
Home
Recipes
Fish Taco Bowls

Fish Taco Bowls

This is a fresh, high-protein bowl that brings all the flavours of fish tacos without the mess of assembling them. It's perfect for a light weeknight dinner or post-training meal when you want something balanced and satisfying.
Serves
4
Prep time
15 minutes
Cooking time
10 minutes

Looking for more balanced bowls? Try my Prawn Bowls with Mango Salsa, or my Bang Bang Chicken Crispy Rice Salad

Jump to Recipe
Jump to Video

Helpful Tips

Storage

Store components separately in airtight containers in the fridge for up to 3 days.

  • The fish keeps for 2 days.
  • The avocado sauce is best made fresh but will keep for 1 day in the fridge with plastic wrap pressed directly onto the surface to prevent browning
  • Rice and black beans keep for 4 days.

Substitutions

  • Fish: Swap barramundi for salmon, snapper, cod, or any firm white fish
  • ‍Black beans: Use pinto beans, kidney beans, or chickpeas
  • ‍Jasmine rice: Brown rice, cauliflower rice, or quinoa all work
  • ‍Avocado sauce: Skip it and use store-bought guacamole

Serving Suggestions

Add corn on the cob, tortilla chips, or a simple tomato and cucumber salad on the side.

Helpful Tips

Storage

Store components separately in airtight containers in the fridge for up to 3 days.

  • The fish keeps for 2 days.
  • The avocado sauce is best made fresh but will keep for 1 day in the fridge with plastic wrap pressed directly onto the surface to prevent browning
  • Rice and black beans keep for 4 days.

Substitutions

  • Fish: Swap barramundi for salmon, snapper, cod, or any firm white fish
  • ‍Black beans: Use pinto beans, kidney beans, or chickpeas
  • ‍Jasmine rice: Brown rice, cauliflower rice, or quinoa all work
  • ‍Avocado sauce: Skip it and use store-bought guacamole

Serving Suggestions

Add corn on the cob, tortilla chips, or a simple tomato and cucumber salad on the side.

Keep screen on
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Serving Scaler

Serves
4
1x
2x
3x

Ingredients

For the fish:

  • 500g barramundi or firm white fish fillets
  • 1 tbsp olive oil

For the fish seasoning:

  • Juice of 1/4 orange
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1 tsp garlic powder
  • Salt and pepper

For the avocado coriander sauce:

  • 1/2 cup Greek yoghurt
  • 1 cup fresh coriander leaves and stems
  • 1/2 ripe avocado
  • 1 garlic clove
  • Juice of 1/2 lime
  • 1 tbsp olive oil
  • 2-3 tbsp water (for consistency)
  • Pinch of salt

For the rice:

  • 2 cups cooked jasmine rice
  • 2 tbsp fresh coriander, chopped

To serve:

  • 1 x 400g can black beans, drained and rinsed
  • 2 cups green cabbage or wombok, finely shredded
  • Pickled red onion
  • Lime wedges for serving
  • Optional: jalapeños, extra coriander

Nutritional Information

(
per serving, based on
4
)
Nutrient
Amount
Calories
480
kcal
Protein
35
g
Carbohydrates
48
g
Fat
14
g
Fibre
9
g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.

Directions

For the avocado coriander sauce:

  1. In a blender or food processor, combine Greek yoghurt, coriander, avocado, garlic, lime juice, olive oil, salt, and 2 tbsp water. Blend until smooth and creamy.
  2. Add more water if needed to reach a drizzle-able consistency. Taste and adjust salt. Set aside in the fridge.

For the fish:

  1. Pat the fish fillets dry with paper towel.
  2. In a small bowl, combine orange juice, cumin, smoked paprika, chilli powder, garlic powder, salt, and pepper.
  3. Rub the spice mixture all over the fish fillets, coating evenly.
  4. Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat.
  5. Once hot, add the fish fillets and cook for 3-4 minutes per side (depending on thickness) until the fish is golden, cooked through, and flakes easily with a fork. Remove from heat and break into large chunks.

For the rice: Stir chopped fresh coriander through the warm jasmine rice.

To serve:

  1. Divide the coriander rice between 4 bowls.
  2. Top each bowl with black beans, shredded cabbage, spiced fish, pickled red onion, and a generous drizzle of avocado coriander sauce. Serve with lime wedges on the side. Enjoy!
Keep screen on
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Ingredients
Directions

Serving Scaler

Serves
4
1x
2x
3x

Ingredients

For the fish:

  • 500g barramundi or firm white fish fillets
  • 1 tbsp olive oil

For the fish seasoning:

  • Juice of 1/4 orange
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1 tsp garlic powder
  • Salt and pepper

For the avocado coriander sauce:

  • 1/2 cup Greek yoghurt
  • 1 cup fresh coriander leaves and stems
  • 1/2 ripe avocado
  • 1 garlic clove
  • Juice of 1/2 lime
  • 1 tbsp olive oil
  • 2-3 tbsp water (for consistency)
  • Pinch of salt

For the rice:

  • 2 cups cooked jasmine rice
  • 2 tbsp fresh coriander, chopped

To serve:

  • 1 x 400g can black beans, drained and rinsed
  • 2 cups green cabbage or wombok, finely shredded
  • Pickled red onion
  • Lime wedges for serving
  • Optional: jalapeños, extra coriander

Nutritional Information

(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
480
kcal
Protein
35
g
Carbohydrates
48
g
Fat
14
g
Fibre
9
g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.

Directions

For the avocado coriander sauce:

  1. In a blender or food processor, combine Greek yoghurt, coriander, avocado, garlic, lime juice, olive oil, salt, and 2 tbsp water. Blend until smooth and creamy.
  2. Add more water if needed to reach a drizzle-able consistency. Taste and adjust salt. Set aside in the fridge.

For the fish:

  1. Pat the fish fillets dry with paper towel.
  2. In a small bowl, combine orange juice, cumin, smoked paprika, chilli powder, garlic powder, salt, and pepper.
  3. Rub the spice mixture all over the fish fillets, coating evenly.
  4. Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat.
  5. Once hot, add the fish fillets and cook for 3-4 minutes per side (depending on thickness) until the fish is golden, cooked through, and flakes easily with a fork. Remove from heat and break into large chunks.

For the rice: Stir chopped fresh coriander through the warm jasmine rice.

To serve:

  1. Divide the coriander rice between 4 bowls.
  2. Top each bowl with black beans, shredded cabbage, spiced fish, pickled red onion, and a generous drizzle of avocado coriander sauce. Serve with lime wedges on the side. Enjoy!
Keep screen on
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Ingredients

For the fish:

  • 500g barramundi or firm white fish fillets
  • 1 tbsp olive oil

For the fish seasoning:

  • Juice of 1/4 orange
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1 tsp garlic powder
  • Salt and pepper

For the avocado coriander sauce:

  • 1/2 cup Greek yoghurt
  • 1 cup fresh coriander leaves and stems
  • 1/2 ripe avocado
  • 1 garlic clove
  • Juice of 1/2 lime
  • 1 tbsp olive oil
  • 2-3 tbsp water (for consistency)
  • Pinch of salt

For the rice:

  • 2 cups cooked jasmine rice
  • 2 tbsp fresh coriander, chopped

To serve:

  • 1 x 400g can black beans, drained and rinsed
  • 2 cups green cabbage or wombok, finely shredded
  • Pickled red onion
  • Lime wedges for serving
  • Optional: jalapeños, extra coriander

Nutritional Information

(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
480
kcal
Protein
35
g
Carbohydrates
48
g
Fat
14
g
Fibre
9
g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.

Process

Directions

For the avocado coriander sauce:

  1. In a blender or food processor, combine Greek yoghurt, coriander, avocado, garlic, lime juice, olive oil, salt, and 2 tbsp water. Blend until smooth and creamy.
  2. Add more water if needed to reach a drizzle-able consistency. Taste and adjust salt. Set aside in the fridge.

For the fish:

  1. Pat the fish fillets dry with paper towel.
  2. In a small bowl, combine orange juice, cumin, smoked paprika, chilli powder, garlic powder, salt, and pepper.
  3. Rub the spice mixture all over the fish fillets, coating evenly.
  4. Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat.
  5. Once hot, add the fish fillets and cook for 3-4 minutes per side (depending on thickness) until the fish is golden, cooked through, and flakes easily with a fork. Remove from heat and break into large chunks.

For the rice: Stir chopped fresh coriander through the warm jasmine rice.

To serve:

  1. Divide the coriander rice between 4 bowls.
  2. Top each bowl with black beans, shredded cabbage, spiced fish, pickled red onion, and a generous drizzle of avocado coriander sauce. Serve with lime wedges on the side. Enjoy!
"Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat."
First Name Last Name
"Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat."
First Name Last Name
"Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat."
First Name Last Name
"Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat."
First Name Last Name
"Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat."
First Name Last Name
Previous
Next

Watch How to Make It

See More Balanced Bowls

View all recipes
Category
Sticky Char Siu Chicken Bowls
30
Category
Creamy Tuna & Cucumber Rice Bowl
25
Category
Prawn Bowls with Mango Salsa
25
Category
Avocado & Mango Salmon Bowl – A Fresh & Healthy Meal
20
493
Category
Greek Chicken Pita Bowl with Tzatziki, Feta, and Olives
55
1800
Category
Healthy Beef Tortilla Bowls
30
3688
Category
Steak Burrito Bowl
35
653
Category
Peri Peri Chicken Bowl
70
648
Category
Shredded Chicken & Rice Bowl
35
694

Join for Exclusive Resources

Meal plans
Premium recipes
Weekly email from me
Balanced Bowls
Lunch
Dinner
Weeknight dinners
30 minutes or less
High-protein meals
Backyard BBQ
Seafood
Mexican
Balanced Bowls
Lunch
Dinner
Weeknight dinners
30 minutes or less
High-protein meals
Backyard BBQ
Seafood
Mexican

Fish Taco Bowls

This is a fresh, high-protein bowl that brings all the flavours of fish tacos without the mess of assembling them. It's perfect for a light weeknight dinner or post-training meal when you want something balanced and satisfying.
Serves
4
Prep time
15 minutes
Cooking time
10 minutes

Ingredients

For the fish:

  • 500g barramundi or firm white fish fillets
  • 1 tbsp olive oil

For the fish seasoning:

  • Juice of 1/4 orange
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1 tsp garlic powder
  • Salt and pepper

For the avocado coriander sauce:

  • 1/2 cup Greek yoghurt
  • 1 cup fresh coriander leaves and stems
  • 1/2 ripe avocado
  • 1 garlic clove
  • Juice of 1/2 lime
  • 1 tbsp olive oil
  • 2-3 tbsp water (for consistency)
  • Pinch of salt

For the rice:

  • 2 cups cooked jasmine rice
  • 2 tbsp fresh coriander, chopped

To serve:

  • 1 x 400g can black beans, drained and rinsed
  • 2 cups green cabbage or wombok, finely shredded
  • Pickled red onion
  • Lime wedges for serving
  • Optional: jalapeños, extra coriander

Nutritional Information

(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
480
kcal
Protein
35
g
Carbohydrates
48
g
Fat
14
g
Fibre
9
g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.

Directions

For the avocado coriander sauce:

  1. In a blender or food processor, combine Greek yoghurt, coriander, avocado, garlic, lime juice, olive oil, salt, and 2 tbsp water. Blend until smooth and creamy.
  2. Add more water if needed to reach a drizzle-able consistency. Taste and adjust salt. Set aside in the fridge.

For the fish:

  1. Pat the fish fillets dry with paper towel.
  2. In a small bowl, combine orange juice, cumin, smoked paprika, chilli powder, garlic powder, salt, and pepper.
  3. Rub the spice mixture all over the fish fillets, coating evenly.
  4. Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat.
  5. Once hot, add the fish fillets and cook for 3-4 minutes per side (depending on thickness) until the fish is golden, cooked through, and flakes easily with a fork. Remove from heat and break into large chunks.

For the rice: Stir chopped fresh coriander through the warm jasmine rice.

To serve:

  1. Divide the coriander rice between 4 bowls.
  2. Top each bowl with black beans, shredded cabbage, spiced fish, pickled red onion, and a generous drizzle of avocado coriander sauce. Serve with lime wedges on the side. Enjoy!