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+ servings
fish taco bowl wit fork buried inside and sliced jalapeño on top

Fish Taco Bowls

Fish Taco Bowls are filled with grilled fish, cilantro lime rice, avocado and mango salsa.  They're a hearty, flavorful meal that's ready in 30 minutes!

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For the fish:

  • 16 ounces white fish such as mahi mahi cod or halibut*
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 tablespoon oil

For the bowls:


  • Prepare the Cilantro Lime Rice and Mango Salsa first according to instructions.

Prepare the fish:

  • Pat the fish dry, then sprinkle both sides with paprika, salt and pepper, to taste, then brush with oil. Preheat the grill to medium high. Once hot, place the fish on the grill and turn the heat down to medium. Grill for 5-6 minutes per side or until the fish flakes easily with a fork. Remove from heat and cover loosely with foil.
  • Prep the avocado, cabbage, lime and cilantro while the fish cooks.

Assemble the bowls:

  • Divide the cilantro lime rice between (4) bowls, then top with fish, cabbage, salsa, avocado, and additional lime wedges and cilantro if desired. Serve and enjoy!


  • Fish takes 10 minutes per inch to cook, so cooking time will vary depending on the thickness of your fish.
  • Customize fish taco bowls with your favorite toppings. Use your favorite salsa, guacamole, grilled or roasted vegetables, aioli or crema.
  • Make this a paleo fish taco bowl by substituting the cilantro lime rice with my Cilantro Lime Cauliflower Rice.


Serving: 1bowl, Calories: 301kcal, Carbohydrates: 7g, Protein: 29g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 13g, Cholesterol: 87mg, Sodium: 81mg, Fiber: 4g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!