Taco-Style White Fish Rice Bowl

White Fish rice bowl with crispy seasoned white fish, cilantro-lime rice, purple cabbage slaw, black beans, avocado, and chipotle crema drizzle

This deconstructed taco-style fish rice bowl brings all the vibrant flavors of coastal Mexican cuisine to your table. Crispy seasoned white fish sits atop cilantro-lime rice alongside tangy cabbage slaw, creamy avocado, and a smoky chipotle crema that ties everything together beautifully. Each bowl delivers restaurant-quality flavor with the perfect balance of textures and bold, fresh tastes.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 800

Ingredients Method Notes

Ingredients

For the Cilantro Lime Rice

200 g jasmine rice uncooked
300 ml water
3 g kosher salt
30 ml fresh lime juice
10 g fresh cilantro chopped

For the Cabbage Slaw

300 g purple cabbage thinly shredded
100 g radishes thinly sliced
80 g red onion julienned
15 ml fresh lime juice
20 ml extra virgin olive oil
15 ml honey
2 g kosher salt

For the Chipotle Crema

240 g sour cream
20 ml adobo sauce from canned chipotle peppers
15 ml fresh lime juice
1 clove garlic minced
2 g kosher salt

For the Seasoned White Fish Fillets

680 g white fish fillets (cod, mahi-mahi, or tilapia)
8 g ground cumin
6 g smoked paprika
4 g garlic powder
4 g kosher salt
3 g black pepper
20 ml extra virgin olive oil

For the Bowl Toppings

240 g canned black beans drained and rinsed
240 g ripe avocado diced
200 g cherry tomatoes halved
15 g fresh cilantro leaves for garnish
item Lime wedges for serving

Method

Prepare the Cilantro Lime Rice

Rinse the jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 300ml water and 3g salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and stir in lime juice and chopped cilantro. Keep covered.

Make the Cabbage Slaw

While rice cooks, prepare the slaw by combining shredded cabbage, sliced radishes, and julienned red onion in a large bowl. In a small bowl, whisk together lime juice, olive oil, honey, and salt until emulsified. Pour dressing over vegetables and toss thoroughly. Refrigerate until serving.

Prepare the Chipotle Crema

Make the chipotle crema by blending sour cream, adobo sauce from chipotle peppers, lime juice, minced garlic, and salt in a small food processor or whisk vigorously until smooth. Adjust seasoning to taste and refrigerate.

Season and Prepare the Fish Fillets

Pat the fish fillets completely dry with paper towels and season both sides generously with cumin, smoked paprika, garlic powder, salt, and black pepper. Heat a large cast-iron or non-stick skillet over medium-high heat and add olive oil.

Cook the Fish

Once oil shimmers, carefully place fish fillets in the pan, skin-side down if applicable. Cook without moving for 4-5 minutes until golden and crispy. Flip gently and cook for another 3-4 minutes until fish flakes easily with a fork and reaches an internal temperature of 63°C. Remove from heat and break into large chunks.

Assemble the Bowls

Divide cilantro-lime rice among four bowls. Top each with flaked fish, cabbage slaw, black beans, diced avocado, and cherry tomato halves. Drizzle generously with chipotle crema, garnish with cilantro leaves and lime wedges, and serve immediately.

Notes

- For extra crispy fish, ensure fillets are completely dry before seasoning and avoid overcrowding the pan. Cook in batches if necessary to maintain high heat.

- The cabbage slaw benefits from at least 15 minutes of marinating but can be made up to 4 hours ahead. The acidity will slightly pickle the vegetables, enhancing flavor and texture.

- Substitute sour cream for Greek yogurt to reduce fat content, or use mango instead of tomatoes for a sweeter tropical variation. Leftover chipotle crema keeps refrigerated for up to 5 days and works beautifully on tacos, burgers, or roasted vegetables.