Description
Fish Taco Bowl – a super easy weeknight dinner idea that is healthy and delicious! Perfect for meal prep and kid-friendly!
Ingredients
Scale
- 4 fresh tilapia fillets (approx. 1 pound)
- 1/2 teaspoon Creole seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- olive oil (stove top method only)
- 2 cups cook rice (more or less as desired)
- 1 cup roughly chopped cilantro
- 2 avocados (diced)
- 2 mangoes, diced
- 1 cup purple cabbage, sliced (optional)
- 1 lime (sliced into small wedges)
Instructions
Stove Top Method:
- In large skillet, add 1 tablespoon olive oil and bring to med-high heat.
- Pat dry fish fillets and evenly sprinkle Creole seasoning, salt and pepper on both sides of fillets.
- Place fillets in skillet and cook each side for approximately 3-4 minutes or until fish is cooked thoroughly.
- Take spatula and break up fish fillets into larger chunks and mix around in seasoning. Add additional olive oil at any point it is too dry, but don’t over-do it.
Oven Method:
- Preheat oven to 375 degrees F.
- Pat dry fish fillets and evenly sprinkle Creole seasoning, salt and pepper on both sides of fillets.
- Place fillets on a parchment-lined baking sheet. Bake for 20-25 minutes.
- Remove from oven and let cool slightly. Break fillets into chunks for the tacos.
Fish Taco Bowls:
- Take 4 bowl and divide rice, fish, avocado, mango, cabbage and cilantro between each bowl.
- Serve with lime wedge.
- Serve and enjoy!
Notes
- Cilantro Lime Rice: feel free to use whatever kind of rice you want, but this homemade cilantro lime rice is awesome!
- Paleo/Whole30: to make Paleo/Whole30 simply serve with cauliflower rice or cilantro lime cauliflower rice!
- Spice it up: If you want to add a little extra something you can make a Siracha Mayo to add to this recipe – simply combine approx. 1/4 cup mayo of your choosing with about 1-2 teaspoons of siracha. Stir and taste – add additional siracha as desired.