Fish Taco Bowls
Servings: 4 Servings
Ingredients
For the Crema
- ¾ cup sour cream
- ½ cup mayonnaise
- ⅓ cup fresh cilantro
- 1 lime zested and juiced
- ¼ to ½ fresh jalapeño seeds removed (optional)
- 1 small garlic clove
- salt to taste
For the Taco Bowls
- ¾ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 pound mahi mahi fresh or frozen (if using frozen, make sure to thaw completely)
- 2 cups cooked cilantro lime rice store bought or homemade
- 2 cups shredded cabbage mix of green and purple
- 1 ⅓ cups pico de gallo
- ½ cup cilantro lime crema
- Diced avocado optional for garnish
- Cilantro optional for garnish
- Lime wedges optional
Instructions
- Make the crema by placing its ingredients into a food processor or blender and pulse to combine. Refrigerate until ready to use.¾ cup sour cream, ½ cup mayonnaise, ⅓ cup fresh cilantro, 1 lime, ¼ to ½ fresh jalapeño, 1 small garlic clove, salt
- In a small bowl, combine the garlic powder, onion powder, ground cumin, paprika, and salt.¾ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon ground cumin, ¼ teaspoon smoked paprika, ¼ teaspoon salt
- Pat the fish filets dry with paper towels, and drizzle with olive oil. Rub the olive oil onto all sides of the fish, then sprinkle with the seasoning mix. Press the mix into the fish to ensure that it sticks.1 pound mahi mahi, 1 tablespoon olive oil
- Preheat the air fryer to 400°F. Once the air fryer preheats, add the fish to the basket and cook for 8-13 minutes flipping halfway through.
- Cook until the internal temperature of the mahi mahi reaches 145°F and the fish flakes easily with a fork. (Thinner filets may be done in as little as 8 minutes while thicker filets take a bit longer.)
- While the fish cooks, begin preparing the bowls. Divide the rice, cabbage, and pico de gallo evenly between 4 bowls.2 cups cooked cilantro lime rice, 2 cups shredded cabbage, 1 ⅓ cups pico de gallo
- Break the cooked fish into bite-sized pieces, add it to the bowls, then drizzle with crema. Add your favorite garnishes and serve immediately!½ cup cilantro lime crema
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 bowl (¼ of ingredients). Actual calories will vary.
- Skip to the full recipe (ingredients, instructions, photos, tips, FAQs, etc.) for the Cilantro Lime Crema. This will take you to a another page on our site.
Nutrition Facts
Fish Taco Bowls
Serving Size
1 bowl
Amount per Serving
Calories
534
% Daily Value*
Fat
6
g
9
%
Saturated Fat
0.4
g
2
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
0.4
g
Cholesterol
98
mg
33
%
Sodium
910
mg
38
%
Potassium
651
mg
19
%
Carbohydrates
89
g
30
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
29
g
58
%
Vitamin A
789
IU
16
%
Vitamin C
17
mg
21
%
Calcium
107
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
