Fish Taco Bowl
A composed bowl featuring seasoned fish, crispy tortilla strips, and fresh vegetables over a grain or bean base. Finished with sauce, fresh herbs, and garnish.
Ingredients
Method
Cut corn tortillas into strips. Spread on a sheet pan and drizzle lightly with oil. Toast in a 375°F oven for 8–10 minutes, stirring halfway, until crisp and lightly golden. Set aside.
Shred red cabbage and dice cucumber. Chop fresh cilantro. Cut avocado into slices. Have all vegetables ready in separate bowls.
Pat fish dry. Season both sides with taco seasoning, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat. Place fish in the pan and cook 4–5 minutes per side (depending on thickness) until cooked through and opaque. Transfer to a cutting board and break into bite-size pieces.
Divide cooked grain or beans among four bowls. Top each with red cabbage, cucumber, and a portion of flaked fish.
Drizzle cilantro-lime crema (or salsa) over each bowl. Arrange avocado slices, scatter crisped tortilla strips and sesame seeds. Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →