Fish Taco Bowls with Cilantro Lime Crema
Fish Taco Bowls with Cilantro Lime Crema – a simple, filling, and flavorful dinner ready in 20 minutes!
You’re going to love how much flavor and texture is packed into one bowl. Spicy and flaky tilapia, shredded cabbage, and avocado cucumber salsa, served over a bed of warm brown rice and drizzled with a rich cilantro lime crema.
The fish cooks up in literally minutes, so it doesn’t take long to get these beautiful bowls on the table especially if you are using leftover rice. The sauce takes 30 seconds to mix together.
This recipe is customizable with whatever ingredients you have on hand. Other fish options are mahi mahi, cod, or halibut. Feel free to use white rice, quinoa, or cauliflower rice instead of brown rice. Additional toppings could include shredded cheese, black beans, corn or pico de gallo.
You could also take all the ingredients, and add them to a corn or flour tortilla to make a killer fish taco!
Add these colorful fish taco bowls to your menu rotation for a fun twist on a weeknight favorite.
I’d love to hear what you think if you give it a try! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!
HOW TO MAKE IT: Fish Taco Bowls with Cilantro Lime Crema
Ingredients
For the cilantro lime crema:
- ½ cup (125 g) sour cream light or regular
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- a pinch of salt
For the avocado cucumber salsa:
- 1 red onion diced
- 1 avocado halved, pitted, peeled, and diced
- 1 small cucumber diced
- 3 tablespoons chopped fresh cilantro
- the juice of 1 lime
- For the fish:
- 1 lb (450 g) tilapia fish fillet or other white fish
- 2 tablespoons olive oil
- ¼ cup (30 g) flour
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper adjust to taste
To assemble:
- 2 cups (500 g) cooked brown rice
- 1 cup (100 g) shredded cabbage I used white and red
Optional:
- fresh cilantro finely chopped
- lime wedges
Instructions
- Cilantro lime crema:
- Combine all the ingredients for the crema in a blender and blend until smooth. Pour the crema in a bowl, cover and refrigerate until ready to use.
- Avocado cucumber salsa:
- Place the cucumber, avocado, red onion and cilantro in a bowl. Drizzle with lime juice and season to taste. Mix it gently and set aside.
- Fish:
- Pat the tilapia fish fillets dry with paper towels. Combine the flour and spices in a shallow dish.
- Dredge each piece of fish in the flour mixture.
- Heat the oil in a large skillet over medium-high heat. Add the fish to the skillet and cook for about 3 minutes on each side. Remove the fish from the skillet and shred with a couple of forks.
- To serve, divide the rice between 4 bowls then add the toppings: fish, shredded cabbage, and avocado cucumber salsa. Drizzle the cilantro lime crema, sprinkle the chopped cilantro and serve with lime wedges.
- Enjoy!
Nutrition
