Fish Taco Bowls
This is a bowl version of fish tacos, keeping all the same components but building it around rice instead of a tortilla. A lime crema and crunchy cabbage slaw are what actually make it taste like a taco instead of just seasoned fish and rice.
Tilapia takes to the taco seasoning well, and a hot pan gets it flaking apart in just a few minutes. Cabbage tossed with lime juice adds the same crunch and acidity a taco topping would.
Yogurt crema is a lighter stand-in for a sour cream-based sauce, and lime juice is what really makes it taste right. I always add the avocado and crema fresh, since both are better kept separate until serving.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let the fish cool before dividing everything into containers, then refrigerate what you'll eat within four days. Keep the cabbage, avocado, and crema separate until serving.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Fish Taco Bowls
YIELD
10 portions
ESTIMATED NUTRITION
500 calories • 54g protein • 41g carbs • 13g fat per portion
What I really like about this recipe is that the lime crema and cabbage slaw make it taste like a real fish taco.
Ingredients
• 5 lb tilapia fillets
• 7 1/2 cups cooked rice
• 7 1/2 cups shredded cabbage
• 1 1/2 cups plain yogurt
• 2 avocados, sliced
• 3 tbsp olive oil
• 3 tbsp taco seasoning
• 2 limes, juiced
Directions
1. Season the tilapia with taco seasoning and sear in olive oil, 2–3 minutes per side, until it flakes easily.
2. Whisk yogurt with lime juice for a crema.
3. Toss the cabbage with a little of the lime juice.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with rice. Add cabbage, avocado, and crema just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat the fish gently to avoid drying it out. Nutrition is estimated per portion.
