Fish Taco Bowls with Cilantro Lime Rice and Grilled Pineapple is a fresh, healthy meal that’s bursting with flavor. It will be on the table in under 40 minutes so it’s perfect for busy weeknights!
I love Mexican food, and my favorite types are fish tacos or burrito bowls. This meal right here merges my two favorites into one delicious meal, which makes me very happy. 🙂
I’m also pretty happy about this dish because it incorporates so many of my favorite foods. Cilantro Lime Rice. Guacamole. Black Beans. Grilled Pineapple. Check, check, and double check.
The other great thing? It’s on the table between 30 and 40 minutes. Get your rice going first, then prep your fish and let it hang out while you cut your pineapple and get your guacamole going. Of course you can buy pre-cut pineapple to speed things up even further.
Do I sound a little like Rachel Ray? I promise I’m not trying to. 🙂
Once all that’s done, rinse and drain your beans and heat them in the microwave or a small pot. Preheat your grill about 15 minutes in, then grill your pineapple and fish. Around then, your rice is done, and everybody gets to customize their own fish taco bowls. 🙂
This is one heavenly meal, and it’s easily customizable with whatever ingredients you’ve got hanging around. This would be great with most types of fish, and shrimp would be wonderful. No pineapple? Instead of grilling the fruit you can make a wonderful salsa like my Fresh Pineapple Salsa and substitute whatever type of fruit you may have. Peaches and mangos would be heavenly, too.
I could seriously eat meals like this every night. We have all the flavors we could ever want — sweet, savory, smoky, and a little spicy — the whole nine yards. This is my idea of the perfect quick and healthy meal, and I hope you feel the same. 🙂
- 1 cup long grain white rice
- 2 cups water
- ½ teaspoon sea salt
- 3 tablespoons canola oil, divided
- 1½ tablespoons of lime juice (1½ large limes)
- 3 tablespoons fresh cilantro, chopped
- 1 lb. halibut filets or your favorite type of fish
- Salt and pepper, to taste
- ½ tablespoon canola oil for the grill grates
- ½ pineapple, outside removed, cut into ½" rounds, and core removed with a paring knife*
- 1 cup black beans, rinsed and drained
- 1 large avocado, pitted and cut into chunks
- 1 teaspoon canola oil
- juice of ½ a lime
- 1 small tomato, seeded and diced
- ¼ cup chopped red onion
- salt and pepper, to taste
- Place the rice, 1 tablespoon of canola oil, water, and salt in a medium sauce pan. Bring to a boil over medium high heat with the lid off. Reduce the heat to low and cover, cooking 15 minutes longer or until the water has been absorbed. Remove from heat and let stand 10 minutes covered.
- In a small bowl, stir together the remaining 2 tablespoons of canola oil, lime juice, and cilantro. Add the lime juice mixture into the rice, using a fork to mix it in until combined.
- Sprinkle the fish with paprika, salt, and pepper. Preheat the grill to medium, then oil the grates for the fish only.
- Place the fish on the grill, top first and grill for 3-4 minutes. Turn gently and grill 2-3 minutes more on the second side.* Cover loosely with foil.
- Place the pineapple on the grill and cook 2-3 minutes per side until nicely charred and softened. Remove from heat, and cut into chunks. Cover the pineapple and fish loosely with foil, and set aside.
- While the grill is preheating, prepare the guacamole. Place the avocado, canola oil, and lime juice in a small bowl and stir gently to combine. Add the onion, tomato, salt and pepper, to taste, and stir once more. Set aside.
- Assemble your bowls by filling with rice, and topping with the fish, beans, pineapple, and guacamole. Serve immediately and enjoy!
*Fish takes 10 minutes per inch to cook, so cooking time will vary depending on the thickness of your fish.
*In a pinch, use fresh pre-cut pineapple as a timesaver.