Fish Taco Bowls with Avocado Slaw & Lime Rice

Ditch the tortillas and enjoy these Fish Taco Bowls instead. Tender grilled fish rests on a bed of cilantro lime rice and is topped with avocado, cabbage and a vibrant mango salsa. This simple, flavorful dinner comes together in about 30–35 minutes and is perfect for weeknights or casual entertaining.

When fish tacos are on the menu at a restaurant, I almost always order them — but they can be messy and usually come with two corn tortillas per serving, which is more than I want. Fish taco bowls give you everything you love about fish tacos without the mess. Swapping tortillas for cilantro lime rice makes the dish easier to eat and opens up space for more toppings and textures.

Why you’ll love this recipe:

• Hearty and satisfying with a bright mix of flavors and textures.
• All the best elements of fish tacos with the convenience of a bowl.
• Ready in about 30–35 minutes, and many components can be made ahead.
• Gluten-free and dairy-free by default; swap rice for cauliflower rice to make it low carb or paleo.

Recipe ingredients

This recipe is flexible — swap or add toppings to suit your taste. Key components:

• Grilled fish: mahi mahi is used here, but cod, halibut, salmon or shrimp all work well.
• Cilantro lime rice: the base for the bowls. You can use plain white or brown rice, or cilantro lime cauliflower rice for a low-carb option.
• Mango salsa: sweet and tangy salsa pairs beautifully with the fish. Pico de gallo or tomatillo salsa are great alternatives.
• Avocado: sliced or mashed as guacamole for a creamy element.
• Cabbage: shredded cabbage adds crunch; substitute with any crisp vegetable you like.
• Cilantro and lime: for finishing and brightening the bowls.

How to make this recipe

Preparing the bowls in stages makes the process quick and efficient.

• Start with the rice: cilantro lime rice takes about 20 minutes to cook. Prepare the rice and set aside the lime zest, lime juice and chopped cilantro to stir in when it’s finished.
• Make the salsa: mango salsa benefits from resting at room temperature for at least 10 minutes, so prepare it before cooking the fish.
• Season and grill the fish: pat fish dry, season with smoked paprika, salt and pepper, and brush lightly with oil. Preheat the grill to medium-high, then reduce to medium when the fish goes on. Grill 5–6 minutes per side or until the fish flakes easily with a fork. Remove from heat and tent loosely with foil.
• Prep the remaining toppings: slice avocado, shred cabbage, and gather extra lime wedges and cilantro while the fish cooks.
• Assemble: divide the cilantro lime rice among bowls, top with grilled fish, mango salsa, avocado, cabbage, and garnish with lime and cilantro. Serve immediately.

Customize your bowls

These bowls are easy to adapt depending on dietary preferences and pantry ingredients.

Fish / protein

Mahi mahi is used here, but cod, halibut, salmon or shrimp all make excellent choices. For a vegetarian version, omit the fish and add black beans or another hearty legume.

Choose a base

Cilantro lime rice is the typical base, but plain white rice, brown rice or Mexican-style rice also work. For a paleo or low-carb option, use cilantro lime cauliflower rice.

Choose your toppings

Get creative — here are some topping ideas:

• Salsas: mango salsa, pineapple salsa, pico de gallo, or tomatillo salsa.
• Guacamole or sliced avocado for creaminess.
• Pickled onions or quick-pickled vegetables for tang.
• Grilled vegetables such as corn, peppers or tomatoes.
• Aioli, crema or sour cream for added richness.

FAQs

Recipe notes

• Fish generally cooks at about 10 minutes per inch of thickness, so adjust cooking time based on fillet size.
• Customize the bowls with your favorite salsas, guacamole, grilled vegetables, aioli or crema.
• To make these bowls paleo or low-carb, substitute cilantro lime rice with cilantro lime cauliflower rice.

More seafood recipes you’ll love:

• Blackened shrimp with avocado ranch dip
• Classic fish tacos with cherry tomato corn salsa
• Easy baked lemon dijon salmon
• Salmon Nicoise salad

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media to share your version.

Note: This post was originally published in July 2015. Photos and text have been updated to include additional recipe information.